Paul's Chocolate and Cherry Loaf Recipe | PBS Food

Paul’s Chocolate and Cherry Loaf



  • 500g strong plain flour, plus extra for dusting
  • 2 tsp salt
  • 30ml olive oil
  • 10g fast action yeast
  • 320ml cold water
  • 390g jar black cherries, drained
  • 100g plain chocolate chips
  • 100g white chocolate chips


  1. Put the flour into a bowl with the salt, olive oil and yeast. Slowly add the water and mix by hand until the dough is pliable.
  2. Tip the dough out onto a lightly floured surface and knead for 4 – 7 minutes. Add the cherries to the dough, (you may need to add a little more flour if the mix becomes too sloppy), then add the chocolate chips.
  3. Mix well, adding a little flour if the dough becomes too soft. Put the dough back in the bowl and leave to rest for 1 – 1½ hours until doubled in size.
  4. Dredge a baking tray with flour. Shape the dough into a 2 strand plait and place on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for 1 hour.
  5. Preheat the oven to 400F. Bake the bread for 20 minutes. Reduce the oven temperature to 375F and bake for a further 20-25 mins, then transfer to a wire rack to cool.


Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.
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