Chill the chocolate right up until just before you use it, and grease the pan with some oil or fat. Or line with parchment paper. I always fail at taking it out of the pan, so I gave up and started covering it with paper after a certain point.
1~2 minutes before the chocolate is done kneading, or 1 minute after kneading, take it out of the bread maker and mix by hand~, roll it up again, return to the bread maker,and it shouldn't melt so easily.
After the dough is done~, divide into 8 equal portions and bench for 15 minutes.
After benching, roll to back up nicely, place into a tea pan, and let sit for the 2nd rising.
Sift with bread flour through a tea strainer (not listed), bake on the bottom rack of the oven at 180°C for 10 minutes. Then cover with aluminum foil and bake for an additional 20 minutes.
After baking, drop the entire pan from a height of about 20cm to remove the hot air Once it has cooled, remove it from the mold ~and it is done.
The chocolate chips taste so delicious in the fluffy and chewy bread when you bite off a piece!
You can make chewy bread rolls if you bake them without placing them into the pan. Bake at 180°C for 15 minutes.
Story Behind this Recipe
I just wanted to make some tasty bread with the shiratamako I found sitting in the corner of my kitchen and the gigantic bag of chocolate chips that I bought. The chocolate melts! Or so others say, so I added a note to Step 2. Please try it out.
You can use wheat flour in place of the shiratamako, but the water is rather cold this season, so it might be better to make it with lukewarm water instead. The dough is a bit sticky, so please sprinkle with flour when shaping. If you don't have a bottom oven rack, then please make adjustments when lowering the temperature from 180°C→160°C while keeping an eye on it.