Step 1: Activate the Yeast (Optional)
If using active dry yeast, dissolve it in the warm milk with a pinch of sugar and let sit for 5–10 minutes until foamy.
If using instant yeast, you can skip this step and mix directly with dry ingredients.

Step 2: Make the Dough
In the bowl of a stand mixer, combine flour, sugar, yeast, and salt.
Add the eggs and warm milk (or yeast mixture if activated separately).
Mix on low speed until a sticky dough forms.
Add softened butter, a little at a time, and continue kneading on medium speed for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky.

Step 3: First Rise
Transfer dough to a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1.5–2 hours, or until doubled in size.

Step 4: Add Chocolate Chips & Shape
Punch down the dough and turn out onto a lightly floured surface.
Gently knead in the chocolate chips.
Shape into a loaf and place into a greased 9×5 inch loaf pan.

Step 5: Second Rise
Cover loosely and let rise for another 45–60 minutes, until the dough rises slightly above the rim of the pan.

Step 6: Preheat Oven & Brush with Egg Wash
Preheat your oven to 350°F (175°C).
Whisk together the egg and milk, and gently brush the top of the loaf for a shiny, golden finish.

Step 7: Bake the Bread
Bake for 30–35 minutes, until the top is deeply golden brown and a toothpick inserted in the center comes out clean.
If the top browns too quickly, cover loosely with foil for the last 10 minutes.

Step 8: Cool & Serve
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.