Delicious, soft, and chewy chocolate mochi bread loaf is super easy to put together and no yeast is needed. This has become our family's new favorite bread.
260mlmilkYou can use low or full-fat dairy or nut milk
60grsugar
60grbutterbefore melting
2largeeggsbeaten (you may not need all)
Instructions
Make the dough:
Preheat oven to 350 F (180 C). My oven is a conventional oven with bottom heat. Brush the loaf pan with a bit of oil on all sides and set aside. Put milk, butter, and sugar in a saucepan. Bring to a boil and then lower the heat and immediately add the glutinous rice flour and keep stirring until you get a wet dough that is quite lumpy but keep stirring until the liquid gets absorbed. Remove from the heat
Sift in tapioca starch, baking powder, and salt and stir with a strong rigid spatula. They will feel dry and won't come together. The rough dough should feel warm and not hot. We are going to add the eggs and we don't want the dough to cook the eggs. So please make sure it's warm and not hot. Add half of the eggs you have beaten and keep stirring. The dough will appear separated at first, but keep stirring
Dough consistency to look for:
If it comes together into a nice non-sticky dough, it means you need to add more eggs. What we are looking for is a dough that is paste-like consistency and when you lift it up with a spatula, it will trail down like a V shape (refer to photo and video if you are not sure). When you get to this consistency, you are on the right track. Stir in half of the chocolate chips and combine. The chocolate will melt some because it's warm
Bake the bread:
Transfer half of the dough to a loaf pan, sprinkle with some chocolate chips and then finish with the rest of the dough (I didn't think of this and stir all the chocolate in and they melt into the dough). Smooth the top with a spatula. Sprinkle with more chocolate if you like. Bake the bread on a middle rack for one hour and then turn off the oven without opening the door and let it cools down for 15 minutes. If you insert a skewer or a tester, it should come out with some smear of chocolate and a bit of sticky crumbs, it's normal. As long as it's not wet anymore, it's done baking. The time is just a reference. It depends on your oven temperature accuracy too. You may need to bake a little longer if the inside is still wet
Gluten-free bread doesn't rise high and has a denser and heavier texture compared to non-gluten-free bread
Transfer to a cooling rack to let it cools down for at least one hour before slicing
Serving:
The bread taste the best on the same day it is baked. They tend to harden a little bit, but still chewy. Simply reheat for few seconds in the oven or loosely wrap in a foil and bake at 350 F for 8-10 minutes and it will taste soft and chewy again
Storage:
Once the bread cools down completely, wrap it up or put in a zipper bag and push all the air out and store at room temperature for 3-4 days