We absolutely love diving into the world of homemade baking, and our Chocolate Chip Brioche Bread recipe is a true standout. This buttery French classic gets a delightful twist with pockets of melty chocolate chips, turning a simple loaf into an irresistible treat that’s perfect for breakfast or dessert.
Originating from France where brioche has been a staple for centuries, we’ve adapted it for modern kitchens. It’s soft, fluffy and packed with flavor, making it easier than ever to create something special that your family will adore.
Ingredients
For our Chocolate Chip Brioche Bread, we carefully select high-quality ingredients to achieve its signature soft, buttery texture and irresistible chocolate bursts. Below, we list them in the order they are typically used, with prep notes for precision.
Dough Base Ingredients
- 4 cups all-purpose flour: We start with this as the foundation—sift it for even texture and measure it accurately to ensure the dough rises perfectly.
- 2 1/4 teaspoons active dry yeast: Proof this in warm water first to activate it quickly, guaranteeing a fluffy rise.
- 1/4 cup granulated sugar: Dissolve this into the yeast mixture to feed the yeast and enhance the bread’s subtle sweetness.
- 1 teaspoon salt: Add this after the sugar to balance flavors without inhibiting yeast activity.
Wet Ingredients
- 4 large eggs: Use these at room temperature for better incorporation—beat them lightly before adding to create a rich, golden crumb.
- 1/2 cup whole milk: Warm this gently to about 110°F (43°C) before mixing, as it helps activate the yeast and contributes to moisture.
- 1 cup unsalted butter: Softened to room temperature for easy blending—melt a portion if needed for the initial dough stage.
Mix-Ins and Toppings
- 1 1/2 cups chocolate chips: Fold these in last for even distribution, opting for semi-sweet varieties to complement the bread’s richness without overpowering it.
- Optional: 1 tablespoon vanilla extract: Stir this into the wet ingredients for added depth of flavor, elevating the overall aroma.
This combination ensures our Chocolate Chip Brioche Bread delivers a decadent treat that’s perfect for any occasion.
Equipment Needed
To seamlessly transition from gathering our high-quality ingredients for Chocolate Chip Brioche Bread, we must assemble the right tools to ensure a smooth baking process and achieve that signature soft, fluffy texture.
Here’s a detailed list of the essential equipment we recommend:
- Stand Mixer with Dough Hook: Our go-to for kneading the brioche dough; it efficiently incorporates butter and yeast, preventing overworking by hand and ensuring even distribution for optimal rise.
- Large Mixing Bowl: Ideal for initially combining dry ingredients like flour and sugar; opt for a glass or stainless steel version to easily monitor the dough’s consistency.
- Measuring Cups and Spoons: Accurate measurements are key for precision in our Chocolate Chip Brioche Bread recipe; use a set that includes both dry and liquid options to avoid errors in ratios.
- Digital Kitchen Scale: For weighing ingredients such as flour and butter; this tool guarantees consistency, especially since slight variations can affect the bread’s rich, buttery crumb—we aim for 500g of flour for a standard loaf.
- Loaf Pan (9×5 inches): Provides the perfect shape for our Chocolate Chip Brioche Bread, promoting even baking and a golden crust; non-stick varieties make release effortless.
- Plastic Wrap or Damp Cloth: Crucial for covering the dough during proofing, allowing it to double in size without drying out and enhancing the bread’s airy interior.
- Oven Thermometer: Ensures our oven maintains the precise 350°F needed for baking Chocolate Chip Brioche Bread to perfection, preventing underbaking or burning.
- Cooling Rack: Allows the freshly baked loaf to cool evenly, preserving its moist texture and preventing sogginess from trapped steam.
| Equipment Item | Recommended Specification | Primary Use in Recipe |
|---|---|---|
| Stand Mixer with Dough Hook | 5-quart capacity | Kneading dough |
| Digital Kitchen Scale | Accuracy to 1g | Weighing ingredients |
| Loaf Pan | 9×5 inches, non-stick | Shaping and baking |
| Oven Thermometer | Digital, oven-safe | Monitoring temperature |
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through creating our irresistible Chocolate Chip Brioche Bread with precise, step-by-step instructions to achieve its soft fluffy texture and rich buttery flavor.
Prepare the Dough
To start, we combine the dry ingredients in a large mixing bowl. Add 2 1/4 teaspoons active dry yeast to 1 cup warm whole milk (around 110°F) and let it sit for 5 minutes until foamy. In the bowl of a stand mixer fitted with a dough hook, whisk together 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1 teaspoon salt.
Next, we incorporate the wet ingredients. Add 4 large eggs and the yeast mixture to the dry ingredients, then mix on low speed for 2 minutes until a shaggy dough forms. Gradually add 1/2 cup softened unsalted butter one tablespoon at a time, increasing the speed to medium. Knead for 10 minutes until the dough is smooth elastic and pulls away from the sides of the bowl, developing that signature buttery aroma that promises a decadent treat.
Proof the Dough
Once the dough is prepared, we let it rest to develop its light airy texture. Transfer the dough to a lightly oiled large mixing bowl, cover it with plastic wrap or a damp cloth, and place it in a warm spot for the first proof. Allow it to rise for 1 to 2 hours or until doubled in size, watching for the dough to become puffy and fragrant with a yeasty scent that hints at the bread’s upcoming richness.
For optimal results, we recommend a second proof after shaping. This step ensures the bread’s signature soft crumb, but if you’re in a hurry, one proof will still yield a delightful loaf.
Add Chocolate Chips
After the first proof, we enhance the dough with the star ingredient for that chocolatey twist. Gently punch down the risen dough to release air, then sprinkle in 1 cup chocolate chips evenly across the surface.
Fold the dough over itself several times on a lightly floured surface to incorporate the chips without overworking the dough. This creates pockets of gooey chocolate that melt into the bread, delivering bursts of sweetness and a glossy sheen that make our Chocolate Chip Brioche Bread irresistibly indulgent.
Shape and Bake
We shape the dough for baking to achieve a perfect golden crust. Divide the dough into three equal portions, roll each into a log, and braid them together for an elegant loaf, or simply form it into a ball and place it in a greased 9×5 inch non-stick loaf pan for a classic shape.
Cover the shaped dough with plastic wrap and let it proof for another 45 to 60 minutes until it rises slightly. Preheat your oven to 350°F using an oven thermometer for accuracy. Bake for 30 to 35 minutes until the top is golden brown and an internal temperature of 190°F is reached, filling your kitchen with the mouthwatering aroma of fresh buttery bread studded with chocolate. Transfer to a cooling rack immediately to maintain its moist texture.
Make-Ahead Tips
As we perfect our Chocolate Chip Brioche Bread recipe, making it ahead of time allows us to enjoy its soft, buttery texture and gooey chocolate chips whenever cravings strike. These strategies help maintain the bread’s rich flavor and fluffy rise, making it ideal for busy mornings or spontaneous gatherings.
Preparing the Dough in Advance
We recommend preparing the dough up to 24 hours ahead to let flavors develop fully. After kneading the dough until smooth and elastic as outlined in our steps, cover it tightly with plastic wrap and refrigerate it immediately. This slow proofing in the fridge enhances the Chocolate Chip Brioche Bread‘s depth of taste while preventing over-proofing.
- Step 1: Place the shaped dough in a greased loaf pan or covered bowl in the refrigerator for up to 24 hours.
- Step 2: When ready to bake, remove the dough from the fridge and let it sit at room temperature for 1 to 2 hours until it reaches room temperature and puffs up slightly.
- Step 3: Proceed with the second proofing and baking at 350°F as per our instructions.
Freezing Options for Dough or Baked Bread
Freezing is a game-changer for our Chocolate Chip Brioche Bread, preserving its decadent, aromatic qualities for weeks. Whether you’re freezing unbaked dough or a fully baked loaf, follow these precise methods to ensure optimal results.
For unbaked dough:
- Shape the dough as directed, then wrap it tightly in plastic wrap followed by aluminum foil.
- Freeze for up to 1 month. Thaw overnight in the refrigerator before allowing it to proof at room temperature for 1 to 2 hours prior to baking.
For baked bread:
- Let the cooled loaf rest on a wire rack, then slice if desired, and wrap individual portions in plastic wrap.
- Store in a freezer-safe bag or container for up to 3 months.
| Make-Ahead Method | Storage Duration | Thawing/Reheating Instructions |
|---|---|---|
| Unbaked Dough | Up to 1 month in freezer | Thaw in fridge overnight, then proof at room temperature for 1-2 hours |
| Baked Loaf (Whole) | Up to 3 months in freezer | Thaw at room temperature for 2-3 hours, then reheat in a 300°F oven for 10-15 minutes |
| Baked Loaf (Sliced) | Up to 3 months in freezer | Thaw slices in the fridge for 1 hour or microwave for 20-30 seconds per slice |
Storage and Reheating Best Practices
To keep our Chocolate Chip Brioche Bread fresh and flavorful, store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to extend shelf life. Always reheat gently in a 300°F oven for 5-10 minutes to restore its warm, golden-brown crust and melt the chocolate chips into gooey perfection. These tips ensure every bite remains as delightful as the day we baked it.
Conclusion
We’ve loved sharing this Chocolate Chip Brioche Bread recipe with you as it’s become a staple in our kitchens. It’s more than just bread—it’s a simple way to create memorable moments with family and friends.
By following our steps you’ll enjoy a loaf that’s perfectly soft and flavorful every time. Let’s bake more and savor those chocolatey delights together.
Frequently Asked Questions
What is Chocolate Chip Brioche Bread?
Chocolate Chip Brioche Bread is a soft, fluffy French-inspired bread enriched with butter and eggs, studded with gooey chocolate chips. It’s perfect for breakfast or dessert, offering a rich, buttery flavor that’s easy to adapt for modern kitchens. This homemade version combines traditional techniques with simple ingredients for a decadent treat.
What ingredients are needed for Chocolate Chip Brioche Bread?
You’ll need all-purpose flour, active dry yeast, granulated sugar, salt, eggs, whole milk, unsalted butter, and chocolate chips. Optional vanilla extract enhances the flavor. Use high-quality ingredients for the best rise and texture, ensuring a soft, buttery loaf with chocolate pockets.
What equipment is required to make Chocolate Chip Brioche Bread?
Essential equipment includes a stand mixer with a dough hook, large mixing bowl, measuring cups and spoons, digital kitchen scale, 9×5 inch non-stick loaf pan, plastic wrap or damp cloth, oven thermometer, and cooling rack. These tools help achieve perfect dough consistency and even baking.
How do I make Chocolate Chip Brioche Bread step by step?
Start by activating yeast in warm milk, then mix dry ingredients with wet ones in a stand mixer until smooth. Knead the dough, let it rise, fold in chocolate chips, shape it, and proof again. Bake at 350°F until golden brown. The process takes about 3-4 hours total, including proofing.
Can I prepare Chocolate Chip Brioche Bread in advance?
Yes, refrigerate the dough for up to 24 hours to enhance flavor and prevent over-proofing. You can also freeze unbaked dough or baked bread for later. Thaw in the fridge overnight and bake as directed, keeping the bread fresh and ready for any occasion.
How should I store Chocolate Chip Brioche Bread?
Store cooled bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week to maintain freshness. For longer storage, freeze slices or the whole loaf for up to 3 months. Reheat in the oven at 350°F for a few minutes to restore its soft texture.
Can I substitute ingredients in Chocolate Chip Brioche Bread?
You can substitute active dry yeast with instant yeast, but adjust proofing times. Use whole milk alternatives like almond milk, though it may slightly alter texture. For chocolate chips, dark or milk varieties work, but avoid substituting butter with margarine for the authentic buttery flavor. Always test changes in small batches.