From Holiday Traditions Cooking Class at Jungle Jim’s with Aunt Terry, now neighbors on Airy View Dr. expect it every year at Christmas.

Weigh flour into a large bowl; add salt, sugar and yeast and whisk to combine well. Add water and stir with a wooden spoon until almost combined; add chips and stir until dough is well mixed and a bit shaggy.

Spray a piece of plastic wrap with non-stick cooking spray and lay it loosely over the mixing bowl. Let the dough rise in a warm, draft-free place for 1 hour; it will at least double in size.

Spray 2 loaf pans (9×5-inch or 10×4-inch) with non-stick cooking spray and sprinkle in a handful of cornmeal. Tilt the pans, tapping gently, until the interiors are coated with a thin layer of cornmeal. Tap out any excess cornmeal.

Spray your hands with non-stick cooking spray and use them to divide the dough evenly between the pans. Spray two pieces of plastic wrap with non-stick cooking spray and lay them loosely over each loaf pan. Let rise in a warm, draft-free place until the dough has risen with the top of the dough dome just peeking above the edge of the pan.

While the dough is rising, preheat the oven to 350°. It is possible to let this dough rise too long, so be sure the oven is preheated.

Place the pans in the oven and bake 40 minutes, or until lightly golden brown and loaf makes a hollow sound when tapped gently. Remove from oven and immediately turn the loaves out onto a cooling rack. Cool completely before slicing (This bread does not do well when sliced before cooling). Bread tasted best toasted with butter.

The bread can be stored, tightly wrapped, at room temperature for 3-4 days.
Freezes well for up to 3 months.

Makes 2 loaves.