Chocolate Chip Challah Bread. This Chocolate Chip Challah is delicious, impressive, and perfect to serve with your Hanukkah dinner or on Shabbat! It will disappear off the table. I still clearly remember the first time I made challah.
There’s an addition of dark chocolate chips and vanilla bean seeds incorporated throughout the pillowy and soft bread, elevating this challah to something extraordinary. Chocolate Chip Wholewheat Challah Bread Vegan. If you can’t find vegan chocolate chips, just chop up a bar of vegan-friendly. You can cook Chocolate Chip Challah Bread using 17 ingredients and 21 steps. Here is how you achieve that.
Ingredients of Chocolate Chip Challah Bread
- You need of Yeast Proof.
- You need 2 1/4 tsp of active dry yeast (1 packet).
- You need 2/3 cup of warm water.
- You need 1 tsp of honey.
- It’s of Dough.
- You need 1/3 cup of olive oil, extra virgin.
- Prepare 1/4 cup of honey.
- Prepare 2 large of eggs.
- It’s 500 grams of all-purpose flour.
- It’s 8 tbsp of all-purpose flour, as needed.
- Prepare 1 1/4 tsp of salt.
- It’s of Other Stuff.
- You need 1 cup of chocolate chips.
- It’s of olive oil, extra virgin for dough.
- You need of all-purpose flour for dusting.
- You need 1 large of egg, beaten.
- It’s of sea salt.
If you have a favorite challah recipe, you can use it to make chocolate chip challah, just follow the directions below pertaining to adding the chocolate chips. This recipe is adapted from the Beigel Family Challah recipe in Joan Nathan’s The Foods of Israel Today cookbook. We turned the classic challah bread into something even more spectacular by studding it with chocolate chips, peanut butter, pearl sugar and our infamous. This Chocolate Challah Bread is the real deal you guys!
Chocolate Chip Challah Bread instructions
- Proof the yeast. In your stand mixer bowl, combine the following ingredients. Make sure the water is lukewarm. Test water against the back of your hand. Too much heat will kill the yeast..
- Leave in bowl for about 5 minutes, or until the yeast is foamy, like a beer’s head..
- Add the following, then whisk until egg yolks are incorporated..
- Set your bowl on the mixer with the dough hook attachment..
- Add the flour and salt..
- Set mixer on the slowest setting then set to second to slowest. Let mixer do its thing and incorporate the ingredients together and knead the dough..
- Depending on the humidity, you may have to add several tablespoons of flour. The dough should be a little bit tacky, like the adhesive on the back of a Post-It..
- When the dough is on your hook and the sides of your bowl is clean, it’s time for hand kneading..
- Turn on your oven to the lowest setting (120 to 170°F F), then turn it off once it reaches the temperature..
- Dust your surface with flour, and knead dough until it springs back slowly when you poke it with your finger. Roll the dough into a neat ball..
- In your mixer bowl, add two or three tablespoons of olive oil. Using your kneaded dough, spread the oil around the bowl and lightly coat the dough with oil..
- Cover the bowl with plastic wrap or a damp towel, and keep in the oven for the first rise for about 1 hour..
- Clean your workspace. Line a baking sheet with parchment paper and set aside..
- Take the bowl out of the oven. The dough should be double in size or more after an hour. Punch the dough down and cover. Place back in the oven for another 1 hour for the second rise..
- After the second rise, take dough out of the bowl on your lightly floured work surface. Punch the air out of the dough, then roll into a tight log..
- Preheat oven to 375°F Fahrenheit..
- Form the dough into your preferred shape. Challah is traditionally braided, but you can shape the dough to any shape that works for you. For braiding instructions, look up The Bread Kitchen’s braiding instructions on YouTube..
- Put the braided dough on the baking sheet lined with parchment paper. Brush with egg, then lightly cover with plastic wrap. Let formed bread dough rise for 30 minutes to an hour..
- Before putting back in the oven, brush with the remaining egg wash, then sprinkle sea salt. You can also sprinkle poppy or sesame seeds..
- Bake at 375°F Fahrenheit until bread registers at 175°F Fahrenheit inside for 30 to 45 minutes. Times may be shorter for smaller loaves..
- Cool on cooling racks, covered with a tea towel. Slice with a serrated knife and enjoy!.
It is the same recipe my Granmother made with me every Easter when I was growing up I love bread (any bread) a lot, and I am a sucker for Challah bread. My grandma used to make the softest, most delicious Challah bread for us, grandkids. I’m fond of baking and since Challah is not available where I live, I’ve created my own version to serve at Christmas and Easter. There is a subtle chocolate flavor and when served warm the chocolate chips may be still melty. Want to bake cookies, but stick to your New Year’s Resolution at the same time?