Ingredients
- 500 g bread flour, plus extra for dusting (18 oz)
- 2 tsp salt
- 30 g olive oil
- 10 g fast action yeast
- 320 ml cold water
- 390 g jar black cherries, drained (14 oz)
- 100 g plain chocolate chips
- 100 g white chocolate chips
Preparation
Step 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.
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. 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. 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. 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.