Paul Hollywood's chocolate and sour cherry bread

An incredibly luxurious bread that will be eaten in one sitting. If there is any left, use it to make extra-rich bread and butter pudding. This is definitely not a bread to count calories with.

Makes two loaves


500g (1lb 2oz) strong white flour, plus extra for dusting
1 teaspoon salt
30ml (1fl oz) olive oil
15g (½ oz) yeast 300ml (½ pint) warm water
160g (5¾ oz) can black cherries, drained
200g (7oz) chocolate chips


Put the flour into a bowl with the salt, olive oil and yeast. Slowly add the warm water and mix by hand until the dough is pliable.

Tip the dough out onto a lightly floured surface and knead for 4–7 minutes. Put the dough back in the bowl and leave to rest for 1 hour.

Line a baking tray. Pat the cherries dry on kitchen paper. Work the chocolate chips and then the cherries into the dough. If the dough becomes too elastic to work in the cherries, leave to stand for 10 minutes, then try again. (You may need to add a little more flour if the mix becomes too sloppy.) Cut the dough in half, then shape into two balls and flatten to about 5cm/2 inches high. Place on the baking tray, dust heavily with flour and score diagonal lines across the top to form diamond shapes. Leave the dough to rest for 1 hour.

Preheat the oven to 200°C/400°F/gas mark 6. Bake for 20–25 minutes, then transfer to a wire rack to cool.

Paul Hollywood is supporting Macmillan Cancer Support’s 25th World’s Biggest Coffee Morning on Friday 25 September. For more info or to get a free Coffee Morning kit visit or text SEPT to 70550

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