Cream cheese chocolate chip bread
Directions
- 1Mix all ingredients (flour, warm milk or water, oil, sugar, instant yeast, salt) together in a bowl.
- 2Put the dough on your stand mixer and let it mix for five to eight minutes, even if it's slightly sticky.
- 3Remove the dough from the dough hook, dusting with a little bit of flour, and place it on a lightly floured countertop.
- 4Lightly oil the same bowl used for mixing.
- 5Coat the dough with a little bit of that oil, cover it with a damp towel, and let it rise for about an hour and a half until it's doubled in size.
- 6Cut the dough in half, placing one half back in the bowl to use later.
- 7Roll one half of the dough on the lightly floured countertop into a rough rectangle.
- 8Spread 4 ounces of softened cream cheese all the way across the entire surface of the dough, from edge to edge.
- 9Sprinkle with milk chocolate chips (or any preferred type and quantity).
- 10Starting from the short side, roll the dough all the way to the other end.
- 11Cut the rolled dough all the way down the middle, lengthwise, except for one end, leaving that part intact.
- 12Twist the bread over itself, pinching the ends together.
- 13Place the twisted dough in a 9 by 5 inch loaf pan lined with Parchment paper.
- 14Cover the pan with the same damp towel and let it rise for about 45 minutes until puffed up.
- 15Brush the risen bread with an egg yolk that has been scrambled up.
- 16Bake at 375° for about 35 minutes.
Ingredients
- 4.5 cups all purpose flour
- 1.75 cups warm milk
- 4 TBS oil
- 0.25 cup sugar
- 3 tsp instant yeast
- 2 tsp salt
- 4 ounces cream cheese
- milk chocolate chips
- 1 egg yolk scrambled
Equipment
stand mixerbowldamp towel9 by 5 inch loaf panParchment paper
Tips
- If using active dry yeast, mix it with warm milk first.
- If you can't have milk, use warm water instead.
- The dough is ready when it can be stretched between hands without tearing.
- Bake until the internal temperature of the bread reads about 190°.
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