Chocolate and Cherry Bread that will make your mouth water

Does this bread actually need an introduction? It's just gluten free heaven, filled with dark chocolate and lovely cherries. The original recipe is by Paul Hollywood, my favorite bread guru. I had to change his recipe a bit to make it gluten free. I added the usual things that help gluten free bread to impersonate normal bread, like fiber husk and xanthan gum, but I also had to change the method a bit. Paul lets his bread proof twice, but that will only create a gluten free bread disaster if you do. You end up with a very compact bread, not a lovely fluffy bread as intended. Simply because if you kneed it after it has proofed you will undo the work the yeast has done so far and the dough will not proof properly again. That's what you get when you lack the elastic abilities that gluten bring to your dough and in the end, your bread. So here's how you make Paul's miracle bread without those buggers of gluten to help you. 

Fluffy & light bread filled with cherries and dark chocolate

Ingredients:

• 500 grams (1 lb 2 oz) of gluten free bread flour
• Some rice flour to dust the bread with and to add to the dough if it becomes too soft and moist.
• 6 grams (0.21 oz)of iodized salt
• 30 ml (1.01 fl oz) of olive oil
• 20 grams (0.75 oz) of yeast
• 10 grams (0.35 oz) of xanthan gum
• 10 grams (0.35 oz) of fiber husk
• 12 grams (0.42 oz) of granulated sugar
• 2 tablespoons of brown caster sugar
• 450 ml (16 fl oz) of warm water
• 175 grams (6 oz) of drained cherries ( I used canned ones, obviously)
• 200 grams (7 oz) of dark chocolate

Instructions:

1. Preheat your oven to 50 degrees centigrade (122 degrees fahrenheit) and put a bowl of water in the oven. This will help your dough proof later.
2. Take a big bowl and put the flour, salt, olive oil, granulated sugar, yeast, xanthan gum and fiber husk to it and mix it all with a fork. 
3. Now slowly add the water while you kneed the dough with an electric mixer. Your dough will be a bit sticky but firm. 
4. Bash the chocolate with a rolling pin until you have small chuncks. Add these together with the caster sugar to the dough and mix again.
5. Drain the cherries and add them to the dough. Now mix well and add some rice flour if your dough gets moist. You want it a bit sticky but firm again. 
6. Transfer the dough to a baking tray lined with parchment paper and form into an oval bread with wet hands. (If you do not wet your hands, the dough will all stick to your hands ;-))
7. Dust the dough with some rice flour and carve the dough diagonal.
8. Put it into the oven for an hour to let it proof. It will double in size in that hour. 
9. When the dough has risen, take it out of the oven. Preheat the oven to 200 degrees centigrade (400 degrees fahrenheit).
10. When the oven is warm, put the bread back into the oven and watch it turn golden in about 25-30 minutes. 
11. Take the bread out of the oven and let it cool on a wire rack.

Enjoy!