Cherry Chocolate Bread
  1. Mix together flour, yeast, salt, olive oil, and about 250mL water using paddle attachment. Once well mixed, add remaining water and continue to mix. Dough will be soft.
  2. Add cherries and chocolate chips, mix slowly. Add another 40-50g flour, as the cherries will add moisture. Mix until well combined.
  3. Lightly flour surface and form a ball. Place in lightly greased bowl and cover. Allow to rise at room temperature until double in size, around 1 1/2 hours.
  4. Tip risen dough out on lightly floured surface shape or plait the dough.
  5. Place on baking sheet, cover, and let rise at room temperature until double in size, around 1 1/2 hours.
  6. Bake at 22C fan (392F convection) for 20 minutes, the lower temperature to 180C (356F) and bake for another 20-25 minutes, until baked completely. Loaf should sound hollow when the bottom is tapped with knuckles. (I think it should also be 190F internal temperature, but with the fruit inside it might be harder to check, so maybe check temp in several places?)
Recipe Notes

This is one of Paul Hollywood’s recipes, as seen on The Great British Baking Show: Masterclass.  Well, assuming I have the instructions correct.  I’m looking forward to trying this, and will try to get pictures and make notes of the (hopefully) wonderful results!