Mango Peach Chocolate Chip Bread Recipe

Love these sweet buns with just the right amount of chocolate in them. You could also substitute the Mango Peach jam for any jam. Yummy!

Ingredients	Measure	Metric
Day Before:
Bread flour	3 1/2 cups	840 ml
Water ( lukewarm )	1 1/4 cups	310 ml
Instant yeast	1 teaspoon	5 ml
Powdered milk	2 tablespoons	30 ml
Day of:
Bread flour	1 1/2 - 2 cups	360 - 480 ml
Powdered milk	3 tablespoons	45 ml
Salt	1 1/2 teaspoons	7.5 ml
Sugar	1/4 cup	60 ml
Water ( Boiling )	1/4 cup	60 ml
Mango Peach Jam	1/2 cup	120 ml
Egg ( beaten )	1	1
Butter ( soft )	1/4 cup	60 ml
Instant yeast	1 teaspoons	5 ml
Chocolate chips	1/2 cup	120 ml
Egg Wash:
Egg	1	1
Milk	1 tablespoon	15 ml

Directions

Place all the " Day Before "ingredients into a clean bowl and mix together. Once it all comes together begin to knead for about 6 minutes. Place back into the bowl and cover with plastic wrap. Allow to sit for about 1 hour, then place into the fridge overnight ( about 12 - 16 hours ). Next day pour the boiling water into a large clean bowl. Add in the mango peach jam, sugar, powdered milk and salt. Mis together till sugar is dissolved. Add in the beaten egg and mix together.

Now, take the " day before " mixture and place onto a flat surface. Cut up into little pieces. Place the pieces into the liquid mixture.

Add in the instant yeast and sirt together. Add in about a cup or 240 ml of flour and stir together till smooth.

Add some flour to a flat surface and pour out the mixture onto the flour. Add some more flour on top. Begin to knead together adding more flour as needed. Knead for about 10 minutes, till the dough becomes smooth and elastic. Place the dough back into it bowl and add the butter. Using your hands knead the small amounts of butter into the dough. Once all the butter is incorporated into the dough. Remove from bowl and knead for another 5 minutes.

Place dough back into the bowl and cover with plastic wrap. Allow to rest for about 1 hour or till the dough doubles in size. Pour out the dough onto a flat surface and add the chocolate chips.

Knead the dough till all the chocolate chips are well incorporated into the dough. Weigh the dough and divide that amount by 16.

Weigh out each piece into equal sizes. Roll into balls and place into a lightly greased 8 1/2 X 8 1/2 square cake pan, 4 across, 4 down.

Cover with plastic wrap and allow to sit till double in size, about 1 hour. After the dough has proofed make your egg wash. In a small bowl add the egg and milk together and beat with a fork. Brush the top of the dough with the egg wash. Bake in a preheat 350F or 176C oven for about 30 minutes. Turn down the heat to 300F or 148C and cover with tin foil so not to burn the top. Bake for about another 10 minute or till the center reads 180F or 82C when a thermometer is placed into the middle of the dough. Remove from oven and remove bread and place onto a wire rack to cool.

Note: you can also bake these in 2 loaf pan instead of a cake pan. Just bake at 350F or 176C for about 30 - 35 minutes. Remove from loaf pan and cool on a wire rack.

Source:  thekneadforbread.com