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1
In a microwavable cup, heat butter and warm milk in short bursts; stir together until butter is melted. The stir in the vanilla.
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2
In a large bowl, stir sugar and salt. Pour warm butter/milk mixture into the bowl; stir.
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3
In a glass measuring cup or small bowl, mix yeast and warm water until yeast is dissolved; pour into the bowl and stir.
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4
Mix in 2 1/2 cups flour. Turn out dough onto a floured board (dough will be sticky). Sprinkle remaining 1/2 cup of flour onto the dough and knead until the dough is soft and smooth (4 to 5 minutes). Add additional sprinkles of flour, if needed.
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5
Put dough into a greased bowl; turn the dough over so the top of the dough is greased too. Cover with a clean dish towel and let rise in a warm place for about 60 minutes, or until doubled in size.
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6
Punch down the dough in the bowl with your fist. Turn dough onto a floured surface and knead for about 1 minute.
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7
Roll dough out into a basic rectangular shape. In a microwavable bowl, mix chocolate chips and sweetened condensed milk. Heat for one minute, then stir until chips are melted and smooth.
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8
Roll up dough and form into a loaf. Place into a buttered 5x9-inch bread pan, seam side down. Cover with a clean dish towel and let rise in a warm place until doubled in size, about 30 minutes.
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9
Preheat oven to 375 degrees F.
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10
Score risen dough in the pan by cutting 3 slashes diagonally across the top of the loaf with a sharp knife. Bake bread for 35 to 45 minutes, or until golden brown. Fully baked bread should sound hollow when tapped.
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11
Turn out bread and let cool on a wire rack. Slice bread and serve warm. It's great with peanut butter smeared on top.
