Cherry Chocolate Bread

2 t salt
320 ml water
500 g bread flour
10 g instant yeast
2 T olive oil
1 jar pitted amarena cherries, destemmed and drained
100 g chocolate chips
100 g white chocolate chips
extra bread flour

Dissolve salt in water.
Place flour, yeast, and olive oil into stand mixer.
Mix on low.
Slowly add 3/4 of salt water until dough starts to form.
Add remaining salt water.
Let stand mixer knead until smooth and shiny, about 6 mins.
Remove and hand knead until dough forms a smooth, round ball.
Return dough to stand mixer, and set on low.
Add cherries.
Add chocolate.
Remove dough from stand mixer and knead by hand until fully mixed.
Continue kneading, adding bread flour until dough is no longer sticky.
Return to bowl and cover with damp cloth.
Let rest 90 mins.
Line baking sheet with silpat.
On a floured surface, divide dough into two equal pieces.
Roll into logs and plait dough.
Place on baking sheet and cover with damp cloth.
Let rest 60 mins or until doubled in size.
Preheat oven to 400.
Bake for 20 mins, reduce to 375, and bake another 20-25 mins.
Transfer to cooling rack.

Paul Hollywood