It is an easy bread that can be completed by simply mixing the ingredients without kneading. It is a bread that combines the moist taste of a muffin and the sweet taste of a chocolate cookie. It’s easy to make, but it’s moist, fluffy, and really delicious. Even those who find it difficult to make bread can easily make it, so give it a try.

[Frame Size: Width 13cm, Height 7cm] 2 loaves of bread.

✤ Dough

300g Bread flour

150g Warm water

80g Warm milk

6g (1Tbsp) Instant dry yeast

70g Melted unsalted butter

1g(2 pinches) Salt

20g (1Tbsp) Condensed milk (can be omitted

2 Room temperature eggs

100g Chocolate chunk (for mixing)

30g Chocolate chunk (topping)

✤ Tips

– Do not add water all at once, adjust it while watching the dough.

– If you do not have a fermenter, soak it in warm water (36℃).

– Use water or milk that is warm enough to a person’s body temperature.
If you don’t have a thermometer, it just needs to be lukewarm when you put your finger in it.

– Never use hot butter or water as the yeast will die if it is hot.

– Salt and butter interfere with fermentation, so add them last.

✤ Recipe

1. 6g (1Tbsp) Instant dry yeast, 150g Warm water (6℃). After dissolving the yeast in water, 2 Room temperature eggs, 20g (1Tbsp), condensed milk (can be omitted), 80g Warm milk (36℃). Mix all ingredients well

2. 300g Bread flour, add flour and mix, 1g(2 pinches) Salt, 70g Melted unsalted butter. Add the remaining water, make it into a sticky dough. After sealing, ferment in a warm place to double the size (35℃~36℃)

3. 1 hour later, after degassing the dough, 100g Chocolate chunks. Feels like making slime, if the chocolate is evenly mixed into the dough, 13cm width, 7cm hight. Fill the mold halfway with the dough, 30g Chocolate chunks. Ferment again to double in size (20-30 minutes)

4. Transfer to an oven preheated to 190°C (374°F). Bake at 190℃ (374℉) for 20-25 minutes (depending on your oven specifications).