Mochi Chocolate Bread

• servings: 6 slices (+1 end)
• active time: 1 hour
• total time: 3 hours

Ingredients

Dough Ingredients:

Bread flour: 200g (plus more for kneeding)

Joshinko (non-glutinous rice flour): 40g

Sugar: 30g

Salt: 3g

Milk: 160ml

Butter: 1 tablespoon

Mayonnaise: 2/3 tablespoon

Baking chocolate chips: 2 tablespoons or more (try to find minis)

Dry yeast: 3g

B. Chocolate Sheet Ingredients:

Cake flour: 20g (used AP)

Sugar: 20g

Pure cocoa powder: 2 teaspoons

Chocolate bar: 20g

Vegetable oil: 2 teaspoons

Water: 2 tablespoons

Directions

1. Make the Dough by Hand

• Activate the Yeast: In a small bowl, mix warm milk with sugar (a pinch from the total amount) and the dry yeast. Let it sit for 5–10 minutes until foamy.

• Mix the Dry Ingredients: In a large bowl, combine bread flour, joshinko (or substitute), remaining sugar, and salt.

• Form the Dough: Add the yeast mixture, butter, and mayonnaise to the dry ingredients.

• Mix with a spoon or hands until a rough dough forms.

• Knead: Turn the dough onto a floured surface and knead for 10–15 minutes until it’s smooth and elastic. Add chocolate chips near the end of kneading.

• First Rise: Place the dough in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place until doubled, about 1–1.5 hours.

2. Making the Chocolate Sheet:

• Sift together the cake flour, sugar, and cocoa powder into a heat-resistant bowl.

• Add water and mix well.

• Once combined, add vegetable oil and mix further.

• Microwave for 20 seconds.

• Break the chocolate bar into pieces, add to the mixture, and microwave for an additional 20 seconds and another 15 seconds (depending on consisteny).

• Once the mixture becomes crackled when pushed with a spatula, shape it into a ball.

• Place the dough between two sheets of plastic wrap and roll it out to approximately 15×20cm with a thickness of about 5mm.

• Allow it to cool and set aside until the dough is ready.

3. Shaping and Baking:

• Once the dough is ready, remove it from the bread machine and let it rest under a damp cloth for about 10 minutes.

• After resting, roll out the dough to approximately 20×30cm.

• Place the prepared chocolate sheet in the center of the dough and fold the sides over to encase the chocolate.

• Roll out the dough again to 20×30cm and perform a three-fold (letter fold).

• Repeat the rolling and folding process once more.

• Cut the dough into equal pieces.

• Place the shaped dough pieces on a baking tray and let them proof in a 40°C (104°F) oven for 40 minutes.

• Preheat the oven to 180°C (356°F), then lower the temperature to 160°C (320°F) and bake for 6 minutes.

• Reduce the temperature further to 150°C (302°F) and bake for an additional 6 minutes.

• Once baked, remove from the oven and allow to cool.

Notes

Over kneeded

Perhaps a bit of vanilla