Braided Chocolate Bread

Robin Hood® Baking

Recipe - Save-on-Foods

Prep Time20 Minutes

Servings1

Cook Time35 Minutes

Ingredients

1 tbsp granulated sugar

½ cup warm water (110-115°F/45-56°C)

2 ¼ tsp active dry yeast

3 ½ cups Robin Hood Best for Bread Homestyle White Flour, divided

1 tsp salt

¼ cup honey

2 eggs, lightly beaten

2 egg yolks

¼ cup Crisco Vegetable or Canola Oil

2 tsp vanilla extract

½ cup semi-sweet chocolate chips

Directions

In large mixing bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
Add 3 cups (750 mL) of the flour, the salt and next 5 ingredients and mix until a rough dough forms. Turn dough out onto lightly floured surface. Knead, dusting with flour as necessary, for 10 minutes or until a smooth elastic dough forms.
Place dough in large greased bowl, turning to grease all over. Cover with plastic wrap and let stand in warm, draft-free area for 1 hour or until doubled in size. Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.
Punch down dough; knead in chocolate chips. Divide dough into thirds; roll into 18" (45 cm) long ropes and braid. Transfer to prepared baking sheet. Cover loosely with plastic wrap and let rise in warm, draft-free area for 1 hour or until doubled in size.
GLAZE: Brush egg over surface of bread. Bake in preheated oven 30-35 minutes or until golden brown and loaf sounds hollow when tapped on the bottom. Let cool on baking sheet on wire rack.

20 minutes

Prep Time

35 minutes

Cook Time

Servings

Directions

In large mixing bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
Add 3 cups (750 mL) of the flour, the salt and next 5 ingredients and mix until a rough dough forms. Turn dough out onto lightly floured surface. Knead, dusting with flour as necessary, for 10 minutes or until a smooth elastic dough forms.
Place dough in large greased bowl, turning to grease all over. Cover with plastic wrap and let stand in warm, draft-free area for 1 hour or until doubled in size. Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.
Punch down dough; knead in chocolate chips. Divide dough into thirds; roll into 18" (45 cm) long ropes and braid. Transfer to prepared baking sheet. Cover loosely with plastic wrap and let rise in warm, draft-free area for 1 hour or until doubled in size.
GLAZE: Brush egg over surface of bread. Bake in preheated oven 30-35 minutes or until golden brown and loaf sounds hollow when tapped on the bottom. Let cool on baking sheet on wire rack.