Made with Chewy Shiratamako! Chocolate Chip Wreath Bread

Made with Chewy Shiratamako! Chocolate Chip Wreath Bread

Inside of this chewy shiratamako is lots of chocolate chips! I baked it just like white bread.

Ingredients: 18 cm ring pan

Bread (strong) flour
160 g
40 g
20 g
3 g
20 g
Dry yeast
3 g
Chocolate chips
30 g


1. 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.
2. 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.
3. After the dough is done~, divide into 8 equal portions and bench for 15 minutes.
4. After benching, roll to back up nicely, place into a tea pan, and let sit for the 2nd rising.
5. 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.
6. 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.
7. The chocolate chips taste so delicious in the fluffy and chewy bread when you bite off a piece!
8. 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.