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1
Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl.
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2
Set aside while you measure out the other dry ingredients, or until frothy.
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3
Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl.
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4
Pour in the yeast mixture and stir with a wooden spoon.
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5
Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined.
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6
Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together.
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7
Mix in the chocolate chips.
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8
Turn the dough out onto a floured surface and knead until smooth, about 8 minutes.
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9
Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
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10
Divide the dough into 3 equal portions.
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11
On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long.
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12
Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.
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13
Braid the 3 strands: Cross the right strand over the middle strand.
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14
Then cross the left strand over the middle strand.
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15
Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided.
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16
Pinch the dough together at the end.
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17
Slide the loaf (with the parchment paper) onto a baking sheet.
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18
Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf.
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19
Bake until golden brown, about 30 minutes.
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20
Photograph by Yunhee Kim
