• Preparation Time 20 minutes + 60 minutes rising time
  • Baking Time 35 minutes
  • Makes 1 large loaf
  • Freezing Excellent

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Ingredients

  • 1 tbsp granulated sugar
  • ½ cup warm water (110-115°F/45-56°C)
  • 2 ¼ tsp active dry yeast
  • 3 ½ cups Robin Hood® Best For Bread Flour, divided
  • 1 tsp salt
  • ¼ cup honey
  • 2 eggs, lightly beaten
  • 2 egg yolks
  • ¼ cup Crisco® Vegetable or Canola Oil
  • 2 tsp vanilla extract
  • ½ cup chopped semi-sweet chocolate
  • Glaze
  • 1 egg, lightly beaten

Serving Size: 1 large loaf

Directions

Serving Size: 1 large loaf

  • Dissolve sugar in water in large mixing bowl. Sprinkle in yeast and let stand for 10 minutes or until frothy.
  • Add 3 cups (750 mL) of flour, salt and next 5 ingredients and mix until a rough dough forms.
  • Turn dough out onto lightly floured surface. Knead, dusting with flour as necessary, for 10 minutes or until a smooth elastic dough forms.
  • Place dough in a large greased bowl, turning to grease all over. Cover with plastic wrap and let stand in warm, draft-free area for 1 hour or until doubled in size. Line a baking sheet with parchment paper.
  • Punch down dough; knead in chocolate. Divide dough into quarters; roll into 18” (45 cm) long ropes and braid. Transfer to prepared baking sheet. Cover loosely with plastic wrap and let rise in warm, draft-free area for 1 hour or until doubled in size.
  • Preheat oven to 350°F (180°C). Brush egg over surface of bread.
  • Bake in oven for 30 to 35 minutes or until golden brown and loaf sounds hollow when tapped on the bottom. Let cool on baking sheet on wire rack, 30 to 60 minutes.

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