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1
put the milk into a jug and whisk in the yeast.
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2
Put the flour, salt and eggs into a bowl.
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3
Mix with your hands and then pour in the milk and yeast mix.
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4
Begin to knead the mix for about 2-3mins.
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5
In a separate bowl, beat the butter and sugar together.
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6
Add a bit of the butter to the dough, knead the dough to combine the butter.
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7
Continue adding the butter bit by bit as you knead until you get an elasticy, amalgamated and glossy dough.
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8
Cover the bowl with cling film and leave to stand at room temperature for 2 hours.
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9
Beat down the dough, lift out of bowl and throw back into the bowl.. Do this a few times.
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10
Recover the bowl and refridgerate for about 6 hours or more if you wish.
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11
Do not exceed 24 hours.
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12
The dough is now ready to go split in half as the dough can make two loaves.
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13
Either freeze one or prepare two tins as follows.
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14
Generously butter a loaf tin.
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15
Pour some olive oil on the counter.
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16
Take the dough and flatten slightly with your hands.
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17
Sprinkle over choc chips, fold and flatten slightly, fold again and repeat until all choc chips are added.
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18
Place in the tin, cover and place in the fridge for 20-25mins.
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19
Pre-heat an oven to 220c / 200c fan.
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20
Brush the beaten yolk over the top of the dough.
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21
Bake in oven for 10mins, reduce the heat to 190c / 170c fan.
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22
Bake for a further 25-30mins or until cooked through.
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23
Remove and let stand for 5mins before removing from the tin.
