Recipe of Delicious Chocolate Chip Challah Bread

Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a special dish, Chocolate Chip Challah Bread. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Chocolate Chip Challah Bread Recipe. 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 cook it.

Ingredients of Chocolate Chip Challah Bread

1. You need of Yeast Proof.
2. Prepare 2 1/4 tsp of active dry yeast (1 packet).
3. Make ready 2/3 cup of warm water.
4. You need 1 tsp of honey.
5. Take of Dough.
6. It’s 1/3 cup of olive oil, extra virgin.
7. Take 1/4 cup of honey.
8. You need 2 large of eggs.
9. Make ready 500 grams of all-purpose flour.
10. You need 8 tbsp of all-purpose flour, as needed.
11. It’s 1 1/4 tsp of salt.
12. You need of Other Stuff.
13. Take 1 cup of chocolate chips.
14. Make ready of olive oil, extra virgin for dough.
15. It’s of all-purpose flour for dusting.
16. Prepare 1 large of egg, beaten.
17. Take of sea salt.

Chocolate chip challah is a lightly sweetened and enriched yeasted bread that is both impressive to look at and delicious to eat!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.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 step by step

1. 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..
2. Leave in bowl for about 5 minutes, or until the yeast is foamy, like a beer's head..
3. Add the following, then whisk until egg yolks are incorporated..
4. Set your bowl on the mixer with the dough hook attachment..
5. Add the flour and salt..
6. 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..
7. 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..
8. When the dough is on your hook and the sides of your bowl is clean, it's time for hand kneading..
9. Turn on your oven to the lowest setting (120 to 170°F F), then turn it off once it reaches the temperature..
10. 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..
11. 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..
12. Cover the bowl with plastic wrap or a damp towel, and keep in the oven for the first rise for about 1 hour..
13. Clean your workspace. Line a baking sheet with parchment paper and set aside..
14. 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..
15. 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..
16. Preheat oven to 375°F Fahrenheit..
17. 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..
18. 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..
19. Before putting back in the oven, brush with the remaining egg wash, then sprinkle sea salt. You can also sprinkle poppy or sesame seeds..
20. 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..
21. Cool on cooling racks, covered with a tea towel. Slice with a serrated knife and enjoy!.

It was probably one of my first, if not my first, experience making any sort of yeast bread.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.

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.Clean out the bowl and grease it, then return dough to bowl.Allow the bread to rise for one hour. · This Chocolate Chip Challah is delicious, impressive, and perfect to serve with your Hannukah dinner or on Shabbat!So This is Challah. . .