Ingredients

• 500g/1lb 2oz strong plain flour
• plus extra for dusting
• 2 tsp salt
• 30ml/1fl oz olive oil
• 10g fast-action yeast
• 390g/13¼fl oz jar black cherries
• drained
• 100ml/3½fl oz plain chocolate chips
• 100ml/3½fl oz white chocolate chips

Directions

• Put the flour into a large bowl and add the salt and olive oil to one side
• and the yeast to the other. Slowly add 320ml/11fl oz water and mix by hand until the dough is pliable.
• Tip the dough out onto a lightly floured work 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
• cover with a clean tea towel and leave to prove until doubled in size (about 1–1½ hours).
• On a lightly floured work surface
• divide the dough in half and shape each half into a long sausage-shaped strand. Lay one strand across the other to make a cross. Grab both ends of the bottom strand and pull the top end towards you
• looping it under the nearer end. Lift the nearer end up and over the other strand. Repeat the looping and crossing
• always working from the far strands
• until the dough is all plaited. Push any loose ends under the loaf.
• Dust a baking tray with flour. Place the loaf on the baking tray. Dust with flour
• place in a large plastic bag and leave to prove for an hour.
• Preheat the oven to 220C/200C(fan)/425F/Gas 7.
• Bake the bread for 20 minutes
• then reduce the oven temperature to 200C/180C(fan)/400F/Gas 6 and bake for a further 20-25 minutes. Transfer to a wire rack to cool.
• Once cooled
• slice and serve with a cup of tea or coffee.