Preparation Time: 30 minutes

First Rise: 1½–2 hours

Second Rise: 1 hour

Baking Time: 35–40 minutes

Cooling Time: 30 minutes

Total Time: Approximately 4½ hours

Difficulty Level: Intermediate

Recipe Intensity: Moderate

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Ingredients

For the Brioche Dough

• 4 cups (500g) bread flour
• ¼ cup (50g) granulated sugar
• 2¼ teaspoons active dry yeast (1 packet)
• 1 teaspoon salt
• 4 large eggs, room temperature
• ½ cup (120ml) warm whole milk
• 10 tablespoons (140g) unsalted butter, softened

For the Chocolate Filling

• 1 cup (175g) semi-sweet chocolate chips

For Egg Wash

• 1 egg
• 1 tablespoon milk

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Equipment Needed

• Stand mixer with dough hook (or large mixing bowl)
• Measuring cups and spoons
• Loaf pan (9×5-inch)
• Plastic wrap
• Pastry brush
• Cooling rack

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Step 1: Activate the Yeast

Time: 5 Minutes

Intensity: Easy

In a small bowl combine:

• Warm milk (about 105°F/40°C)
• Sugar
• Active dry yeast

Stir gently and allow the mixture to sit for 5–10 minutes.

The yeast should become foamy.

This indicates that it is active and ready to use.

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Step 2: Mix the Dough

Time: 10 Minutes

Intensity: Moderate

In the bowl of a stand mixer combine:

• Bread flour
• Salt

Add:

• Yeast mixture
• Eggs

Mix on low speed until a rough dough forms.

Gradually add the softened butter, one tablespoon at a time.

Continue mixing until fully incorporated.

The dough should become smooth, elastic, and slightly sticky.

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Step 3: Knead the Dough

Time: 10 Minutes

Intensity: Moderate

Knead using the dough hook for approximately 8–10 minutes.

The dough should:

• Stretch without tearing
• Feel soft and silky
• Pull away from the sides of the bowl

Proper kneading develops the gluten structure necessary for a light brioche texture.

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Step 4: First Rise

Time: 1½–2 Hours

Intensity: Easy

Transfer the dough to a lightly greased bowl.

Cover with plastic wrap or a clean towel.

Allow to rise in a warm place until doubled in size.

The dough should become puffy and airy.

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Step 5: Add the Chocolate Chips

Time: 5 Minutes

Intensity: Easy

Punch down the risen dough gently.

Transfer to a lightly floured surface.

Flatten into a rectangle.

Sprinkle the chocolate chips evenly over the dough.

Fold and knead gently until the chocolate chips are distributed throughout.

Avoid overworking the dough.

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Step 6: Shape the Loaf

Time: 10 Minutes

Intensity: Moderate

Shape the dough into a loaf.

You may also divide the dough into three equal strands and braid them for a decorative appearance.

Place the shaped dough into a greased 9×5-inch loaf pan.

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Step 7: Second Rise

Time: 1 Hour

Intensity: Easy

Cover loosely.

Allow the dough to rise again until it nearly doubles in size.

The loaf should rise above the edge of the pan.

This second rise ensures a light and fluffy texture.

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Step 8: Prepare the Egg Wash

Time: 2 Minutes

Intensity: Easy

Whisk together:

• Egg
• Milk

Brush gently over the surface of the loaf.

The egg wash creates a beautiful golden crust.

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Step 9: Bake

Time: 35–40 Minutes

Intensity: Moderate

Preheat the oven to:

350°F (175°C)

Bake the loaf for 35–40 minutes.

The bread is done when:

• Deep golden brown
• Internal temperature reaches 190°F (88°C)
• Sounds hollow when tapped

If the top browns too quickly, loosely tent with foil.

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Step 10: Cool

Time: 30 Minutes

Intensity: Easy

Remove the bread from the pan.

Transfer to a cooling rack.

Allow it to cool completely before slicing.

Cooling helps the crumb set properly.

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Tips for Success

Use Room-Temperature Ingredients

Eggs and butter incorporate more easily into the dough.

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Add Butter Gradually

Slowly incorporating butter creates the rich texture characteristic of brioche.

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Don’t Rush the Rise

Proper fermentation is essential for flavor and softness.

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Use Quality Chocolate

High-quality chocolate chips provide the best flavor throughout the loaf.

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Flavor Variations

Dark Chocolate Brioche

Use dark chocolate chips instead of semi-sweet.

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Chocolate Orange Brioche

Add:

• 1 tablespoon orange zest

The citrus pairs beautifully with chocolate.

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Nutty Chocolate Brioche

Add:

• Chopped pecans
• Toasted hazelnuts

For extra texture.

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Cinnamon Chocolate Brioche

Add:

• 1 teaspoon cinnamon

To the dough for a warm spice note.

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Serving Suggestions

Chocolate Chip Brioche Bread is delicious:

• Warm with butter
• Toasted
• As French toast
• With coffee or tea
• With whipped cream
• As bread pudding
• With fresh berries

Its rich flavor makes it suitable for both breakfast and dessert.

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Storage Instructions

Room Temperature

Store in an airtight container for up to 3 days.

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Refrigerator

Store for up to 1 week.

Warm slices before serving.

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Freezer

Freeze whole or sliced for up to 3 months.

Thaw at room temperature.

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Nutritional Benefits

Protein

Eggs and milk contribute protein for satiety and muscle support.

Energy

The combination of carbohydrates and fats provides sustained energy.

Calcium

Milk adds calcium for healthy bones and teeth.

Indulgent Yet Versatile

Suitable as a breakfast bread, snack, or dessert.

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Nutrition Information

Per Slice (Based on 12 Slices)

• Calories: 290
• Protein: 7g
• Carbohydrates: 34g
• Sugars: 10g
• Fiber: 2g
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 180mg
• Potassium: 130mg
• Calcium: 45mg
• Iron: 2mg