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1
Combine the yeast, sugar, 2 tablespoons of the oil, and water in the bowl of an electric mixer fitted with a dough hook.
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2
Beat on low speed for 1 minute.
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3
Add the flour, salt and chocolate chips.
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4
Beat at low speed until all of the flour is incorporated, about 1 minute.
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5
Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook.
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6
Remove the dough from the bowl.
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7
Using your hands, form the dough into a smooth ball.
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8
Lightly oil a bowl with 1 teaspoon of the oil.
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9
Place the dough in the bowl and turn it to oil all sides.
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10
Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
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11
Preheat the oven to 350 degrees F. Remove the dough from the bowl and place on a lightly floured work surface.
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12
Knead the dough a couple of times and form into a 6 inch loaf.
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13
Grease a loaf pan with the remaining 1 teaspoon of the oil.
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14
Place the dough into the prepared pan.
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15
Using a sharp knife, make 3slits across the top of the dough.
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16
Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
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17
Brush the top of the bread with the beaten egg.
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18
Place in the oven and bake for 30 to 35 minutes or until slightly brown and hollow with the top is tapped.
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19
Remove from the oven and cool on a wire rack.
