Braided Brioche Chocolate Chip Bread - Parāoa Tōpuku Me Ngā Titipi Tiakarete

Ingredients

• 2/3 C (165 ml) wai wera (hot water, from the tap)
• 1/2 C (125 ml) miraka (milk)
• 1/2 C (100 g) huka hāura (brown sugar or caster sugar)
• 1 1/4 tbsp (10g) īhi tere (instant yeast)
• 2 hēki iti (small eggs, size 6)
• 1 tbsp wanira (vanilla)
• 4 1/4 C (635 g) puehu parāoa kounga (high grade flour)
• 2 tsp tote (salt, fine)
• 70 g pata kūteretere (softened butter, cut into small pieces)
• 1 C (200 g) titipi tiakarete (chocolate chips or drops, I prefer drops as they are a bit bigger)
• 1 tbsp huka hāura (brown sugar)
• 1 hēki (egg)
• 30 g pata (butter)
• 2 tbsp marahihi māpere (maple syrup, honey will also work here)

Instructions

1. 1

   --- Activate the Yeast: ---

2. 2

   Add the wai wera (hot water), miraka (milk) and huka hāura (brown sugar) in to a large bowl. Stir it all together until the sugar is dissolved.

3. 3

   Stir in the īhi tere (instant yeast) and allow it to activate for five minutes until foamy. The īhi (yeast) has activated when it has floated to the top.

4. 4

   --- Add in the Remaining Ingredients: ---

5. 5

   Add the hēki (eggs), puehu parāoa (flour) and tote (salt) in to the yeast mixture. Using a bread and butter knife, mix it all together until a dough forms.

6. 6

   Once the dough is roughly incorporated, it is time to knead the dough.

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   --- Knead the Dough: ---

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   If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 9 – 10 minutes on low - medium speed.

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   If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 10 - 12 minutes.

10. 10

    --- Kneading Tip: ---

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    Whether you are hand or machine kneading this dough it is quite sticky but try not to add extra flour just trust the process.

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    Remember, a slightly sticky dough is better than a stiff dough.

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    --- Add the Chocolate Chips: ---

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    Once the dough is lovely and stretchy, stretch it on to the bench and sprinkle over the titipi tiakarete (chocolate chips/drops). Fold in the corners and gently knead them in until they are evenly distributed.

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    --- First Rise: ---

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    Mould the pokenga (dough) in to a ball and add it in to a clean bowl. Cover with a tea towel or bowl cover.

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    Leave it on the bench for 1 ½ - 2 hours or until it has doubled in size.

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    --- Instructions for a Three Strand Plait: ---

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    Once it has risen, tip the pokenga (dough) on to the table and cut it in to three equal portions.

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    Then roll each piece in to a 35 cm rope and arrange the pieces side by side. Pinch the three ends together at the top.

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    Take the strand from the left and place it over the middle strand. Take the strand from the right and place it over the middle strand.

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    Repeat this process until all the dough is braided.

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    Tuck both of the ends in so you have a nice shape and place it on to a well oiled 30 cm x 40 cm tray.Skip to the 'Second Rise' step.

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    --- Instructions for a Four Strand Braid: ---

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    Once the dough has risen, cut the dough into four equal portions. I weigh mine for accuracy but you can just eye ball it if you want to.

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    Roll each portion into a 30 cm rope.

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    --- Create the Four Strand Braid: ---

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    Arrange the the pieces side by side. Pinch the four ends together at the top.

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    Take the fourth strand (on the right) and weave it over and under the other strands until it lands on the other side.

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    Repeat this process until all the dough is braided, always taking the strand from the right hand side and weaving it under and over all the other pieces.

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    Tuck both of the ends in so you have a nice shape and place it on to a well oiled 30 cm x 40 cm tray.

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    --- Second Rise: ---

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    Regardless of what braid you made, cover the tray with a tea towel and rise it for 50-60 minutes.

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    --- Preheat the Oven: ---

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    10 minutes before the bread has finished rising, 180 °C bake setting or 170 °C fan bake setting.

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    --- Glaze the Bread: ---

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    Add the hēki (egg) or the miraka (milk) and huka hāura (brown sugar) in to a small bowl and whisk it until smooth.

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    Then baste it all over the parāoa (bread) with a pastry brush. This helps the bread become golden when baking.

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    --- Bake the Bread: ---

40. 40

    Place the parāoa (bread) in the oven and bake for 10 minutes at 180 °C bake setting or 170 °C fan bake setting.

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    Then, turn the oven down to 160 °C bake setting or 150 °C fan bake setting and bake for a further 35 minutes.

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    --- Make the Final Glaze: ---

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    Just before the parāoa (bread) has baked, melt the pata (butter) and marahihi māpere (maple syrup or honey) in a pot or in the microwave.

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    --- Glaze the Bread again: ---

45. 45

    Remove the delicious parāoa (bread) from the oven and brush on the mōhinuhinu (glaze).

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    --- Serve the Bread: ---

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    Allow the parāoa (bread) to cool for five minutes before slicing it. Serve it warm with my fresh with my whipped vanilla butter.

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    --- Store the Braided Chocolate Chip Bread: ---

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    This loaf will be at its best on the day but will also make great toast the next day.

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    In general, I keep homemade bread in a plastic bag for a day on the bench.

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    Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting.