Chocolate chip bread is a perfect bread to take to school for snacks, but also a delicious mid-afternoon treat with good tea or a steaming cup of milk. You can also replace the chocolate chips with raisins if you prefer. To make them so soft, I used the Tangzhong method, don’t be scared by the name, it’s actually kneading with the help of a sort of béchamel, called water roux, which should be prepared with water, but I enriched it with milk. The result is an extremely soft leavened dough.
If like me you love leavened doughs, try the croissants like those from the bar, or an incredibly soft brioche, the Vendeenne brioche. You can also try the fantastic brioche with the top, or the very soft pan brioche croissants. If you love fried foods, try the cream-filled doughnuts, a real delight.
Let’s get to work and see the recipe for chocolate chip bread
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 15 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making chocolate chip bread
- 4.4 oz Chocolate chips
- 0.35 oz Fresh yeast
- 2 cups Manitoba flour
- 2 cups All-purpose flour
- 1/2 cup Sugar
- 3/4 cup Milk
- 1/4 cup Butter
- 1 teaspoon Vanilla extract
- pinches Salt
- 1/2 cup Milk
- 1/2 cup Water
- 1/3 cup All-purpose flour
Tools
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- 1 Saucepan
- 1 Mixer
- 1 Brush
Making Chocolate Chip Bread
Prepare the water roux by mixing the flour with the cold milk in a saucepan. Add the water, continuously stirring, put on the heat and cook until you get a thick cream, which we let cool. The water roux should be prepared only with water, but I enriched it with milk.
In the mixer, put the yeast, flours, and water roux. Then add the milk, when it has been absorbed, the sugar, and finally the butter, salt, and vanilla. When the dough is smooth, add the chocolate chips. Round the dough well and let it rise in a covered bowl until it doubles (at least two or three hours).
Deflate the dough. Grease your hands and form small round rolls (between 2.5 and 3.2 oz) that you place to rise on a baking sheet lined with parchment paper after brushing with milk. Bake at 350°F for about 20 minutes.
Brush with a syrup of water and sugar by dissolving 3 tablespoons of sugar in 3 tablespoons of water. Serve.
Storage
Store the rolls in a bag for 4-5 days.
