CHOCOLATE CHIP YOGURT BREAD

Directions

1. STEP 1: Preheat your oven to 350°F. Grease well, a standard 9 x 5-inch loaf pan, and set it aside.

2. STEP 2: In the bowl of a stand mixer (or a large bowl with a hand mixer), place the fl our blend, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar, and whisk to combine well with a separate, handheld whisk.

3. STEP 3: Create a well in the center of the dry ingredients, and add the butter, yogurt, and eggs. Mix on medium speed to combine with the paddle attachment or your handheld mixer. The batter will be thick.

4. STEP 4: Add the chocolate chips tossed with corn- starch, and mix with a spatula or spoon until the chips are evenly distributed throughout the batter.

5. STEP 5: Scrape into the prepared baking pan and, with wet hands, smooth the top.

6. STEP 6: To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center.

7. STEP 7: For a uniform split down the center as the bread rises in the oven (instead of a more haphazard split), slash down the center of the loaf with a sharp knife, about 1/4-inch deep.

8. STEP 8: Place the pan in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F, and continue to bake for another 20 minutes.