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
-morsels
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 MM
Recipe Archive, http://www.erols.com/hosey.