Chocolate Chip Brioche Bread Recipe

Tender, buttery, and chocolatey bread is the perfect snack or a delicious, indulgent breakfast.

Course Breakfast

Cuisine French

Servings 8-inch loaves

Bring the milk to a boil, then remove it from the heat and let it cool down to room temperature.
In a bowl of a stand mixer, place the flour, sugar, salt, yeast, eggs, and water and mix for about 4 minutes.
Increase the speed to high, and add the butter, one piece at a time, waiting 10-15 seconds between each addition.
Mix on medium-high for 10-15 minutes until the dough is smooth, and when you gently stretch a piece, it stretches very thin without tearing.
Cove the bowl and let rest in a warm spot for about 1.5-2 hours.
Release the air from the dough, and place it on a lightly floured work surface.
Sprinkle half the chocolate chips on the dough, then use your hand to gently stretch and fold the dough to distribute the chocolate.
Repeat with the remaining chocolate chips.

Grease two 8-inch loaf pans or one 10-inch loaf pan and line with parchment paper.
Divide the dough into two equal pieces (each approx. 400g) and shape the dough with your hands into an 8-inch square. Or, 10x10 if baking one loaf.
Mentally divide the dough into three parts, then fold the bottom part over the second, middle part.
Place the top part over the middle part and seal the ends.
Place the loaves in the pans and let them rest for 1.5-2 hours.
Bake at 350F (180C) and bake on the middle rack for 25-30 minutes until the inner temperature is 180F (82C).
Remove from the oven, and invert to a cooling rack after 10 minutes.

Store at room temperature, in a bag for up to 3 days, or freeze for up to four months.
When ready, remove from the freezer, and let warm to room temperature over the counter.
For the best results, use a kitchen scale to measure the ingredients.
Make sure all of the ingredients are at room temperature.
If you know that your oven runs high or has a lot of hot spots, place the bread over a baking sheet or a baking tray before baking.
Use the paddle attachment to combine the ingredients, then replace it with the dough hook attachment to mix.
To use active dry yeast, and fresh cake yeast, use 12 grams and mix them with one teaspoon of the sugar in the warm milk. Let sit for 15 minutes until frothy, then add the rest of the ingredients and follow the recipe as written.