Chocolate Bread

Chocolate Bread

Slice and serve with strawberry jam or whipped cinnamon butter.


Makes 6 Breads


1 package Rapid Rise (instant) yeast

1 1/4  milk

1 stick unsalted butter (softened, but not melted)

2 eggs, beaten

1/2 cup white sugar

1/2 cup brown sugar

2 TBSP honey

4 cups flour (you may need a little more)

1 egg was (I beaten egg with 1 tsp. water)

1 teaspoon vanilla extract

10 oz. milk chocolate chips

Pinch of Salt


In a large bowl, mix: 1 cup of flour, sugar, salt, and yeast and stir well.

In a small sauce pan over low heat, add: milk, vanilla extract and honey, mix and warm over low heat for about 3 – 5 minutes.

In the center of the flour mixture, make a well and pour in the milk mixture.

Using your hand, mix the flour and milk mixture in a circular motion.

Once the flour and milk mixture is well mixed, add the butter and add the 2 eggs (add eggs one at a time.)

Add the chocolate chips.

Slowly mix in the remaining flour until everything is mixed well together and you have a doughy consistency.

Sprinkle flour on your working surface.

Turn the dough out onto your working surface and knead the dough until it is soft but elastic (about 7 – 10 minutes).

Cover the dough with a damp cloth, and let it rest for 15 minutes.

After the 15 minutes, uncover and punch dough down.

Divide into 12 pieces.

Roll each piece to form a 1 inch thick rope about 12 inches long.

Take two pieces of the dough-rope and twist together, forming a braid, pinch the ends and loop into a circle.

Line two baking sheets with parchment paper (or grease two baking sheets).

Cover the baking sheets with a damp cloth and let the bread rise until doubled in size (about one hour).

Once risen, brush each  bread with egg wash (1 beaten egg and 1 tsp water).

Once dough has risen, preheat oven to 350 degrees.

Bake at 350 until golden in color. Takes about 30 – 35 minutes.

Cool on a rack.

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