Christmas Bread Recipe! Melt-in-Your-Mouth Chocolate Bread - So Easy! - Video

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No-Knead Christmas Chocolate Bread | Soft, Festive & So Easy!

This no-knead Christmas chocolate bread is soft, festive and incredibly easy to make. There is no kneading, no folding and no overnight waiting. Just mix, let it rise, braid and bake. Perfect for your holiday breakfast, Christmas brunch or a cozy evening with tea or milk.

???? Ingredients (exact measurements):

150 ml (5.07 fl oz / 0.6 cup) water

150 ml (5.07 fl oz / 0.6 cup) milk

40 g (2 tablespoons) sugar

8 g (1 tablespoon) dry yeast

30 ml (2 tablespoons) cooking oil (you can also use melted butter)

480 g (16.9 oz / 3¾ cups) all-purpose flour

7 g (1¼ teaspoons) salt

120 g dark chocolate chips

???? Simple steps:

Mix water, milk, sugar and dry yeast. Stir until the sugar dissolves. Cover and let it rest for 15 minutes.

Gently stir the yeast mixture, then add the oil (or butter), flour and salt. Mix until there is no dry flour left.

If some dry flour remains, spray a little water and mix again. The dough should be soft and not stick to your hands.

Cover the dough and let it rise until doubled in size.

Sprinkle flour on top, scrape the dough out of the bowl and place it on a floured surface.

Gently spread the dough with your hands and add the dark chocolate chips. Press them into the dough and stretch it out.

Roll the dough into a log, then cut it lengthwise and braid it as shown in the video.

Shape the dough, cover it and let it rest for 30 minutes.

Brush the top with milk and bake in a preheated oven at 180°C / 356°F for 30–35 minutes. Place a bowl of boiling water on the bottom of the oven for steam.

While the bread is still warm, brush it with melted butter, cover it and let it cool.

This no-knead Christmas chocolate bread is perfect with milk, tea or coffee.
Please watch the video until the end so you don’t miss any details about dough consistency, rising, shaping and baking time.

If you try this recipe, write in the comments where you’re watching from and how it turned out.
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