Chocolate chip brioche
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Chocolate chip brioche
  Chocolate    Bread  
Last updated 6/12/2012 1:15:17 AM. Recipe ID 44586. Report a problem with this recipe.
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      Title: Chocolate chip brioche
 Categories: Bread
      Yield: 12 Servings
      1 pk Active dry yeast
      6 tb Warm water (105-115 degrees)
  2 3/4 c  All-purpose flour; divided
      2 tb Sugar
      1 ts Salt
      6 tb Butter; softened
      6 tb Heavy cream
      4    Egg yolks
    1/2 pk (6-oz) Nestle Toll House
           -semi-sweet chocolate
      1    Egg; beaten
  In small bowl, dissolve yeast in warm water; set aside for l0
  minutes. Add 3/4 cup flour; knead until smooth. Cover with plastic
  wrap; let rise in warm place for 1 hour. In large bowl, combine
  remaining 2 cups flour, sugar and salt; make well in center. Add
  butter, heavy cream and egg yolks to well; mix until dough forms a
  ball. On lightly floured board, knead dough until smooth and elastic
  (about 5 minutes). Knead in yeast mixture. Knead in Nestle Toll House
  semi-sweet chocolate morsels. Reserve 1/4 of dough; set aside. Form
  remaining dough into ball; place in buttered 8-inch glass brioche
  mold.  If a metal brioche mold is used, raise oven temperature to 375
  degrees.  Make deep depression in center of dough. Roll remaining 1/4
  of dough into ball. Press into center of dough in mold. Pat topknot
  to shape evenly. Cover with cloth; let rise in warm place until
  doubled in bulk (about 1 hour). Preheat oven to 350 degrees. Brush
  bread with beaten egg. Bake at 350 degrees for 40-45 minutes. Cover
  with foil. Bake 15 minutes longer. Remove from mold; cool on wire
  rack. Serve warm. Makes one brioche.
  From .  Downloaded from Glen's

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Recipe ID 44586 (Apr 03, 2005)

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