This cinnamon-chocolate chip bread is a deliciously rich and chocolaty dessert bread. It’ll never last more than a day!
Dissolve yeast in warm water and let sit for 5 to 10 minutes.
Meanwhile, coat the inside of a large bowl with cooking spray.
Add warm milk, melted butter, egg, and salt to yeast mixture; whisk for 1 minute. Gradually stir in flour until dough is no longer sticky.
Knead dough by hand on a lightly floured surface or in a stand mixer fitted with a bread hook for 10 minutes. Transfer to the prepared bowl and turn until dough is covered in cooking spray. Cover with a damp cloth and leave in a warm place until doubled in size, about 1 hour.
Spray a 9x5-inch loaf pan with cooking spray. Mix together sugar and cinnamon in a small bowl; set aside.
Remove dough from the bowl. Punch it and fold in the sides. Flatten dough with a rolling pin into a 9x18-inch rectangle. Brush on melted butter and sprinkle with all but 3 tablespoons cinnamon-sugar mixture. Sprinkle with chopped chocolate. Roll dough carefully, starting at the short end, and pinch closed at the seam. Place seam-side down in the prepared loaf pan. Cover the pan and set in a warm place until doubled in size, about 1 hour.
Preheat the oven to 375 degrees F (190 degrees C).
Brush beaten egg on top of dough and sprinkle with remaining 3 tablespoons cinnamon-sugar mixture.
Bake in preheated oven until top is golden brown, 40 to 45 minutes. Carefully tip loaf out of pan onto a work surface and let it cool on a wire rack.
Per Serving: 373 calories; protein 8.7g; carbohydrates 52.8g; fat 15.1g; cholesterol 54.6mg; sodium 257.9mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.