Chocolate Chip Pull-Apart Bread

This pretty layered loaf is fun to pull apart and reveals the softest, fluffiest yeasted bread filled with mini chocolate chips.

By Delish

Original recipe source

Cook time: 225 minutes

Servings: 8

Ingredients

• 1 application cooking spray
• 0.25 oz active dry yeast
• 0.5 cup whole milk
• 3 Tbsp unsalted butter
• 2.5 cups all-purpose flour
• 0.25 cup light brown sugar
• 0.5 tsp kosher salt
• 1 large egg
• 4 Tbsp unsalted butter
• 3 Tbsp granulated sugar
• 1 cup mini chocolate chips
• 1 application cooking spray

Instructions

1. Grease a large bowl with cooking spray.
2. In a small bowl, sprinkle yeast over warm milk. Let sit until foamy, about 5 minutes.
3. Microwave 3 tablespoons of butter in 10-second increments until melted, about 30 seconds total.
4. In the large bowl of a stand mixer fitted with a dough hook, whisk together flour, brown sugar, and salt.
5. Add the yeast mixture, melted butter, and egg to the flour mixture. Mix on low speed until dough just comes together.
6. Increase mixer speed to medium and continue to mix until dough is smooth, about 3 to 5 minutes.
7. Transfer dough to prepared bowl and cover with a kitchen towel. Let rise at room temperature until doubled in size, about 1 to 2 hours.
8. On a lightly floured surface, roll dough to an 18" x 12" rectangle.
9. Spread remaining 4 tablespoons of softened butter over the surface of the rolled dough.
10. Sprinkle granulated sugar evenly over buttered dough.
11. Cut dough lengthwise into six 2-inch wide strips.
12. Sprinkle a heaping 2 tablespoons of mini chocolate chips on one strip. Stack another strip on top and repeat with remaining strips and chocolate chips.
13. Cut the stack crosswise into six pieces, creating stacks of six layers each.
14. Grease a 9" x 5" loaf pan with cooking spray. Arrange each stack, cut side up, in the prepared pan.
15. Cover the pan with a kitchen towel and let rise until puffed, about 30 to 45 minutes.
16. Arrange a rack in the center of the oven and preheat to 350°F.
17. Bake loaf, tenting with foil if the top is browning too quickly, until deeply golden brown, about 35 to 40 minutes.
18. Let the bread cool for 15 minutes before removing from the pan.