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.