The Ultimate Pillowy Chocolate Bread
The Ultimate Pillowy Chocolate Bread
Ingredients
For the Roux (Tangzhong)
- 20 grams bread flour
- 50 ml water
- 50 ml milk
For the Dough
- 350 grams bread flour
- 50 grams sugar
- 7 grams instant yeast
- 1 teaspoon salt
- 1 egg
- 1 egg yolk
- 120 ml warm milk
- 70 grams softened butter
- 1 cup chocolate chips, or more, as desired
For Finishing (Optional)
- 1 egg, beaten, for egg wash
- 1 tablespoon milk, for egg wash
Instructions
- 1
Prepare the Tangzhong (Roux): In a small saucepan, whisk together the 20g bread flour, 50ml water, and 50ml milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 3-5 minutes). It should leave trails when stirred. Remove from heat, transfer to a small bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely to room temperature (this can be done in advance and refrigerated).
⏱️ 15 min
- 2
Combine Dry Ingredients: In the bowl of a stand mixer, combine the 350g bread flour, 50g sugar, 7g instant yeast, and 1 teaspoon salt. Whisk briefly to combine.
⏱️ 2 min
- 3
Add Wet Ingredients: Add the cooled tangzhong, 1 egg, 1 egg yolk, and 120ml warm milk to the dry ingredients. Attach the dough hook to your stand mixer.
⏱️ 3 min
- 4
Knead the Dough: Knead on low speed for about 5-7 minutes until a shaggy dough forms and most of the flour is incorporated. The dough will be sticky.
⏱️ 7 min
- 5
Incorporate Butter: Add the 70g softened butter, one tablespoon at a time, allowing each addition to be mostly incorporated before adding the next. Increase the mixer speed to medium and continue kneading for another 10-15 minutes, or until the dough is smooth, elastic, and passes the windowpane test (you should be able to stretch a small piece of dough thin enough to see light through it without tearing).
⏱️ 15 min
- 6
First Proof: Lightly grease a large bowl. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min - 7
Shape the Dough: Gently punch down the risen dough to release the air. Transfer the dough to a lightly floured surface. Flatten the dough into a large rectangle. Sprinkle the chocolate chips evenly over the entire surface of the dough.
⏱️ 5 min
- 8
Fold and Incorporate Chocolate: Fold the dough over itself (e.g., fold one-third from the top down, then the bottom third up over that) to enclose the chocolate chips. Gently knead the dough a few times to further distribute the chocolate chips and form it into a cohesive ball.
⏱️ 3 min
- 9
Divide and Shape: Using a rolling pin, flatten the dough into a large rectangular shape, about 1/2 inch thick. Using a dough scraper or knife, cut the dough lengthwise down the middle, creating two long strips. Then, cut each strip crosswise into roughly 5-6 smaller, square or rectangular pieces (totaling 10-12 pieces).
⏱️ 5 min - 10
Form Balls: Take each small piece of dough and gently round and shape it into a smooth ball by tucking the edges underneath. Arrange the shaped dough balls into your chosen baking pan(s) – a multi-cavity pan, a larger square pan lined with parchment paper, or a rectangular loaf pan. Leave some space between them for rising.
⏱️ 10 min
- 11
Second Proof: Cover the pan(s) loosely with plastic wrap or a damp cloth and let the dough balls rise in a warm place for another 45-60 minutes, or until visibly puffy and almost doubled in size.
⏱️ 60 min
- 12
Preheat Oven and Prepare Egg Wash: While the dough is proofing, preheat your oven to 350°F (175°C). If desired, whisk together 1 beaten egg with 1 tablespoon of milk for an egg wash.
⏱️ 10 min•🌡️ 350
- 13
Bake: Gently brush the tops of the risen dough balls with the egg wash (if using). Bake for 20-25 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent the pan with foil.
⏱️ 25 min•🌡️ 350
- 14
Cool: Remove the bread from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Ultimate Pillowy Chocolate Bread
For the Roux (Tangzhong)
- 20 grams bread flour
- 50 ml water
- 50 ml milk
For the Dough
- 350 grams bread flour
- 50 grams sugar
- 7 grams instant yeast
- 1 teaspoon salt
- 1 egg
- 1 egg yolk
- 120 ml warm milk
- 70 grams softened butter
- 1 cup chocolate chips, or more, as desired
For Finishing (Optional)
- 1 egg, beaten, for egg wash
- 1 tablespoon milk, for egg wash
Instructions
- 1
Prepare the Tangzhong (Roux): In a small saucepan, whisk together the 20g bread flour, 50ml water, and 50ml milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 3-5 minutes). It should leave trails when stirred. Remove from heat, transfer to a small bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely to room temperature (this can be done in advance and refrigerated).
⏱️ 15 min - 2
Combine Dry Ingredients: In the bowl of a stand mixer, combine the 350g bread flour, 50g sugar, 7g instant yeast, and 1 teaspoon salt. Whisk briefly to combine.
⏱️ 2 min - 3
Add Wet Ingredients: Add the cooled tangzhong, 1 egg, 1 egg yolk, and 120ml warm milk to the dry ingredients. Attach the dough hook to your stand mixer.
⏱️ 3 min - 4
Knead the Dough: Knead on low speed for about 5-7 minutes until a shaggy dough forms and most of the flour is incorporated. The dough will be sticky.
⏱️ 7 min - 5
Incorporate Butter: Add the 70g softened butter, one tablespoon at a time, allowing each addition to be mostly incorporated before adding the next. Increase the mixer speed to medium and continue kneading for another 10-15 minutes, or until the dough is smooth, elastic, and passes the windowpane test (you should be able to stretch a small piece of dough thin enough to see light through it without tearing).
⏱️ 15 min - 6
First Proof: Lightly grease a large bowl. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 90 min - 7
Shape the Dough: Gently punch down the risen dough to release the air. Transfer the dough to a lightly floured surface. Flatten the dough into a large rectangle. Sprinkle the chocolate chips evenly over the entire surface of the dough.
⏱️ 5 min - 8
Fold and Incorporate Chocolate: Fold the dough over itself (e.g., fold one-third from the top down, then the bottom third up over that) to enclose the chocolate chips. Gently knead the dough a few times to further distribute the chocolate chips and form it into a cohesive ball.
⏱️ 3 min - 9
Divide and Shape: Using a rolling pin, flatten the dough into a large rectangular shape, about 1/2 inch thick. Using a dough scraper or knife, cut the dough lengthwise down the middle, creating two long strips. Then, cut each strip crosswise into roughly 5-6 smaller, square or rectangular pieces (totaling 10-12 pieces).
⏱️ 5 min - 10
Form Balls: Take each small piece of dough and gently round and shape it into a smooth ball by tucking the edges underneath. Arrange the shaped dough balls into your chosen baking pan(s) – a multi-cavity pan, a larger square pan lined with parchment paper, or a rectangular loaf pan. Leave some space between them for rising.
⏱️ 10 min - 11
Second Proof: Cover the pan(s) loosely with plastic wrap or a damp cloth and let the dough balls rise in a warm place for another 45-60 minutes, or until visibly puffy and almost doubled in size.
⏱️ 60 min - 12
Preheat Oven and Prepare Egg Wash: While the dough is proofing, preheat your oven to 350°F (175°C). If desired, whisk together 1 beaten egg with 1 tablespoon of milk for an egg wash.
⏱️ 10 min•🌡️ 350 - 13
Bake: Gently brush the tops of the risen dough balls with the egg wash (if using). Bake for 20-25 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent the pan with foil.
⏱️ 25 min•🌡️ 350 - 14
Cool: Remove the bread from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 5 min