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Chocolate and cherry bread

Name: Chocolate and cherry bread
Yield: 2 small loaves, about 20 slices total
Cuisine: International
Ingredients: 500 g Strong white bread flour; 320 g Water At room temperature.; 10 g Fine salt; 5 g Instant dried yeast; 30 g Olive oil; 20 g Flour for shaping Use sparingly.; 160 g Pitted sour cherries in juice Drained weight; halve, check for stones and pat dry. No liqueur or syrup.; 200 g Dark chocolate chips Plain baking chips; no alcohol filling.; 10 g Olive oil for the tins

Makes: 2 small loaves, about 20 slices total
Heat: 200°C conventional
Baking time: 30–40 min
Cuisine / style: International

International · Enriched fruit bread

Chocolate and cherry bread

Two small yeast loaves with dark chocolate chips and tart cherries. Well-drained fruit and loaf tins help keep the soft dough manageable.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	320 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	5 g
Dough	Olive oil	30 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Pitted sour cherries in juice	160 g	Drained weight; halve, check for stones and pat dry. No liqueur or syrup.
Inclusions	Dark chocolate chips	200 g	Plain baking chips; no alcohol filling.
Handling	Olive oil for the tins	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Sieve and kitchen paper	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Two loaf tins	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Each 20×10×7 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 30–40 min

Makes: 2 small loaves, about 20 slices total
Heat: 200°C conventional
Plan for: 370 min total; 45 min active

Method

01 · Measure and prepare the separate additions
5–10 min
Use: Pitted sour cherries in juice; Dark chocolate chips
Drain the cherries in a sieve, halve them and check for stone fragments. Pat dry on kitchen paper, then weigh 160 g. Keep the chocolate chips cool and dry.
Ready when: The additions are measured and ready, with no stems, stones or unwanted surface liquid.
01 Prepare the cherries and chocolateDrain, halve and dry the cherries, then measure the additions.
02 · Mix and develop the dough
11–14 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast; Olive oil
Mix the dough flour, water, salt, yeast and olive oil. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after the flour is moistened.
Ready when: The dough is cohesive, soft and elastic; it stretches before tearing.
02 Develop the white doughKnead the white dough until soft and elastic.
03 · Let the dough rise
60–120 min
Use:
Cover the bowl and leave at 22–24°C for 60–120 minutes.
Ready when: The dough is visibly aerated and approximately doubled in volume.
03 Let the plain dough riseLet the plain dough become aerated and roughly doubled.
04 · Fold in the reserved additions
3–5 min
Use: Pitted sour cherries in juice; Dark chocolate chips
Gently spread the dough into a thick rectangle. Scatter the dry cherry halves and chocolate chips over it, then fold the dough repeatedly until the additions are distributed. Use a scraper if it becomes sticky; avoid crushing the fruit.
Ready when: The additions are distributed without large clumps.
04 Fold in the cherries and chipsFold the measured cherries and chips through gently.
05 · Divide and shape two tin loaves
7–12 min
Use: Flour for shaping; Olive oil for the tins
Oil two 20×10×7 cm loaf tins with the separate tin oil. Use the shaping flour sparingly. Divide the dough equally, about 613 g per piece. Form each into a short log and place seam-side down in a tin.
Ready when: The dough holds its shape and the additions are mostly enclosed.
05 Shape two equal small loavesDivide equally and shape two small loaves.
06 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
06 Proof both loavesLet both loaves become puffy before baking.
07 · Bake until the bread centre is set
30–40 min
Use:
Bake both tins together for 30–40 minutes. Cover loosely with foil if the top colours before the centre is cooked. Probe the bread in a thick section, avoiding cherries and melted chocolate.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
07 Bake the two tins togetherBake both tins together until the bread is set.
08 · Cool fully before slicing
90 min
Use:
Leave in the tins for 10 minutes, then turn out onto a rack for at least 80 minutes more. Slice only when the centre is cool.
Ready when: The crumb is set and the chocolate has firmed.
08 Cool both loaves fullyCool fully so the crumb and chocolate set.

What to look for

Stage	Look / feel for	Needs attention
Measure and prepare the separate additions	The additions are measured and ready, with no stems, stones or unwanted surface liquid.
Mix and develop the dough	The dough is cohesive, soft and elastic; it stretches before tearing.
Let the dough rise	The dough is visibly aerated and approximately doubled in volume.
Fold in the reserved additions	The additions are distributed without large clumps.
Divide and shape two tin loaves	The dough holds its shape and the additions are mostly enclosed.
Proof and heat the oven	The dough is puffy and a light fingertip dent recovers slowly.
Bake until the bread centre is set	The base is firm and browned, and the bread centre reaches about 95°C.
Cool fully before slicing	The crumb is set and the chocolate has firmed.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The additions break down during mixing.	The dough was kneaded strongly after adding the fruit or flakes.	Stop mixing once evenly distributed and use a scraper for handling.	Develop the dough first and fold the additions in gently.
The crust colours before the centre is cooked.	Exposed fruit, chocolate or nuts brown quickly.	Cover loosely with foil and continue to the bread-centre and firm-base cues.	Check from the lower stated bake time and keep most additions inside the dough.

Storage: Once cool, refrigerate in a closed container within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months.; Contains: wheat, milk and soya if present in the chocolate, sulphites if present in the fruit.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two golden small loaves and two slices show dark chocolate and sour cherry pockets. — Two small loaves with cherries and dark chocolate in a set white-bread crumb.

Recipe

Chocolate and cherry bread

Two small yeast loaves with dark chocolate chips and tart cherries. Well-drained fruit and loaf tins help keep the soft dough manageable.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	320 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	5 g
Dough	Olive oil	30 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Pitted sour cherries in juice	160 g	Drained weight; halve, check for stones and pat dry. No liqueur or syrup.
Inclusions	Dark chocolate chips	200 g	Plain baking chips; no alcohol filling.
Handling	Olive oil for the tins	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Sieve and kitchen paper	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Two loaf tins	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Each 20×10×7 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 small loaves, about 20 slices total
Heat: 200°C conventional
Allow: 370 min total; 45 min active

How do I make it?

Measure and prepare the separate additions
5–10 min
Drain the cherries in a sieve, halve them and check for stone fragments. Pat dry on kitchen paper, then weigh 160 g. Keep the chocolate chips cool and dry.
Drain, halve and dry the cherries, then measure the additions.
Ready when: The additions are measured and ready, with no stems, stones or unwanted surface liquid.
Mix and develop the dough
11–14 min
Mix the dough flour, water, salt, yeast and olive oil. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after the flour is moistened.
Knead the white dough until soft and elastic.
Ready when: The dough is cohesive, soft and elastic; it stretches before tearing.
Let the dough rise
60–120 min
Cover the bowl and leave at 22–24°C for 60–120 minutes.
Let the plain dough become aerated and roughly doubled.
Ready when: The dough is visibly aerated and approximately doubled in volume.
Fold in the reserved additions
3–5 min
Gently spread the dough into a thick rectangle. Scatter the dry cherry halves and chocolate chips over it, then fold the dough repeatedly until the additions are distributed. Use a scraper if it becomes sticky; avoid crushing the fruit.
Fold the measured cherries and chips through gently.
Ready when: The additions are distributed without large clumps.
Divide and shape two tin loaves
7–12 min
Oil two 20×10×7 cm loaf tins with the separate tin oil. Use the shaping flour sparingly. Divide the dough equally, about 613 g per piece. Form each into a short log and place seam-side down in a tin.
Divide equally and shape two small loaves.
Ready when: The dough holds its shape and the additions are mostly enclosed.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Let both loaves become puffy before baking.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
Bake until the bread centre is set
30–40 min
Bake both tins together for 30–40 minutes. Cover loosely with foil if the top colours before the centre is cooked. Probe the bread in a thick section, avoiding cherries and melted chocolate.
Bake both tins together until the bread is set.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
Cool fully before slicing
90 min
Leave in the tins for 10 minutes, then turn out onto a rack for at least 80 minutes more. Slice only when the centre is cool.
Cool fully so the crumb and chocolate set.
Ready when: The crumb is set and the chocolate has firmed.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The additions break down during mixing.	The dough was kneaded strongly after adding the fruit or flakes.	Stop mixing once evenly distributed and use a scraper for handling. Develop the dough first and fold the additions in gently.
The crust colours before the centre is cooked.	Exposed fruit, chocolate or nuts brown quickly.	Cover loosely with foil and continue to the bread-centre and firm-base cues. Check from the lower stated bake time and keep most additions inside the dough.

Useful recipe notes

Storage: Once cool, refrigerate in a closed container within 2 hours of baking and use within 2 days. Freeze slices for up to 2 months.

Contains: wheat, milk and soya if present in the chocolate, sulphites if present in the fruit.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Chocolate and cherry bread at a glance

Makes: 2 small loaves, about 20 slices total
Heat: 200°C conventional
Baking time: 30–40 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–120 min · The dough is visibly aerated and approximately doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	320 g	64%
Fine salt	10 g	2%
Instant dried yeast	5 g	1%
Olive oil	30 g	6%
Pitted sour cherries in juice	160 g	32%
Dark chocolate chips	200 g	40%

Method

01 · Measure and prepare the separate additions

02 · Mix and develop the dough

03 · Let the dough rise

04 · Fold in the reserved additions

05 · Divide and shape two tin loaves

06 · Proof and heat the oven

07 · Bake until the bread centre is set

08 · Cool fully before slicing

What to look for

Troubleshooting

How do I make it?

Measure and prepare the separate additions

Mix and develop the dough

Let the dough rise

Fold in the reserved additions

Divide and shape two tin loaves

Proof and heat the oven

Bake until the bread centre is set

Cool fully before slicing

What can go wrong, and how can I fix it?

Chocolate and cherry bread at a glance