Decadent Chocolate Chip Challah
This Decadent Chocolate Chip Challah is a delightful twist on the traditional recipe, adapted from the Beigel Family's cherished recipe featured in Joan Nathan's acclaimed cookbooks. The fluffy, golden-brown challah dough is enriched with semi-sweet chocolate chips, creating a perfect balance between sweet and savory. The tender, braided loaves are ideal for special occasions, family gatherings, or simply enjoying with a cup of tea. Whether you serve it warm right out of the oven or toast it for breakfast, this dessert-like bread is sure to impress and satisfy your sweet tooth. Embrace the art of bread-making and treat your loved ones to this irresistible chocolate chip challah today!
N/A
Servings
200
Calories
9
Ingredients
Ingredients
Dry Yeast
10 g (approximately 1.5 packages)
Sugar
1 tablespoon (for yeast activation)
Sugar
1/2 cup (for dough)
Warm Water
1 3/4 cups (ensure it's warm but not hot)
Vegetable Oil
1/2 cup (for dough)
Large Eggs
5 (4 for dough, 1 for egg wash)
Salt
1 tablespoon (for flavor)
All-Purpose Flour
8 cups (all-purpose flour for the dough)
Semi-Sweet Chocolate Chips
1/2 cup (for filling)
Instructions
1
In a large mixing bowl, whisk together the warm water, 1 tablespoon of sugar, and the dry yeast until fully dissolved. Let the mixture sit for about 5-10 minutes until it becomes frothy.
2
Add the vegetable oil and 4 large eggs to the yeast mixture. Whisk together until blended. Then stir in the remaining 1/2 cup of sugar and salt.
3
Gradually incorporate the all-purpose flour, one cup at a time, mixing with a sturdy spoon after each addition, until a soft dough forms.
4
Turn the dough out onto a floured surface and knead it for about 10 minutes, until it is smooth and elastic. Clean and grease the bowl, then return the dough to it. Cover the bowl with a towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
Once risen, punch down the dough. Flatten the dough slightly, placing the semi-sweet chocolate chips in the center. Fold the dough around the chocolate chips and reform it into a ball. Cover and allow it to rise again for another 30 minutes.
6
After the second rise, turn the dough out onto the floured surface. Cut the dough into 6 equal pieces. Shape each piece into a ball, ensuring the chocolate chips remain enclosed in the center.
7
Roll each ball into a strand approximately 15 inches long. Take 3 strands, pinch the ends together, and braid them tightly, tucking the ends under. Repeat with the remaining strands to create another loaf.
8
Lightly grease a large baking sheet. Carefully place the braided challahs onto the sheet. In a small bowl, whisk the remaining egg and brush it generously over the tops of the loaves. Cover and let rise for 30 minutes.
9
Preheat your oven to 375°F (190°C). Brush the challahs with the egg wash again, making sure to coat all surfaces.
10
Place the challahs in the middle rack of the oven. Fill a baking dish with 2 inches of water and place it on the rack beneath the bread to create steam. Bake for 30 minutes, rotating the baking sheet halfway through baking. The challahs should develop a medium golden brown crust and sound hollow when tapped. Check for doneness towards the end of the baking time, and bake a little longer if necessary.
11
Once baked, remove from the oven and let cool completely on a wire rack before slicing.
Nutrition Information
6g
Fat
30g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Chip Challah?
It is a delightful twist on traditional challah bread, featuring a fluffy, golden-brown dough enriched with semi-sweet chocolate chips for a balance of sweet and savory flavors.
Who inspired this specific challah recipe?
This recipe is adapted from the Beigel Family's cherished recipe, which was featured in Joan Nathan's acclaimed cookbooks.
How many loaves does this recipe make?
The recipe instructions describe cutting the dough into 6 pieces to create two braided loaves.
What type of flour should I use for this challah?
The recipe calls for 8 cups of all-purpose flour.
How much yeast is needed?
You will need 10 grams of dry yeast, which is approximately 1.5 packages.
How do I activate the yeast?
Whisk the dry yeast with warm water and 1 tablespoon of sugar until dissolved, then let it sit for 5-10 minutes until frothy.
What temperature should the water be for the yeast?
The water should be warm but not hot to ensure it activates the yeast without killing it.
How many eggs are required in total?
A total of 5 large eggs are needed: 4 for the dough and 1 for the egg wash.
How long should I knead the dough?
The dough should be kneaded on a floured surface for about 10 minutes until it is smooth and elastic.
How long is the first rise?
The first rise should take about 1 hour in a warm place, or until the dough has doubled in size.
When do I add the chocolate chips?
After the first rise, punch down the dough, flatten it slightly, and place the chocolate chips in the center before folding the dough around them.
Is there a second rise period?
Yes, after incorporating the chocolate chips, the dough should rise for another 30 minutes.
How many strands are used for each braid?
Each loaf is made using 3 strands of dough braided tightly together.
How long should each dough strand be?
Each piece of dough should be rolled into a strand approximately 15 inches long.
Is there a third rise after braiding?
Yes, once the loaves are braided and brushed with egg wash, they should rise for an additional 30 minutes.
What is the baking temperature for this challah?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
Why do I need a baking dish with water in the oven?
Placing a dish with 2 inches of water on the rack beneath the bread creates steam, which helps the challah develop its characteristic crust.
How many times should I apply the egg wash?
The egg wash is applied twice: once before the final 30-minute rise and again just before placing the loaves in the oven.
How long does the challah take to bake?
The bread should bake for approximately 30 minutes, rotating the sheet halfway through.
How do I know when the challah is finished baking?
The loaves should have a medium golden brown crust and should sound hollow when tapped.
Should the challah be cooled before serving?
Yes, it is recommended to let the bread cool completely on a wire rack before slicing.
What are the nutritional values per serving?
Each serving contains approximately 200 calories, 6g of fat, 30g of carbohydrates, and 3g of protein.
What kind of oil is used in this recipe?
The recipe specifies 1/2 cup of vegetable oil.
Can I serve this bread for breakfast?
Absolutely, it is excellent served warm or toasted for breakfast, perhaps with a cup of tea.
Is this recipe suitable for Shabbat?
Yes, challah is a traditional bread for Shabbat, and this sweet version is perfect for holiday or family gatherings.
How much sugar is in the dough?
The dough uses 1/2 cup of sugar, in addition to the 1 tablespoon used for the yeast.
How much salt is included?
The recipe calls for 1 tablespoon of salt for flavor.
What type of chocolate chips should I use?
The recipe recommends 1/2 cup of semi-sweet chocolate chips.
What is the total number of ingredients?
There are 9 primary ingredients in this recipe.
What tags are associated with this recipe?
Common tags include challah, bread, dessert, chocolate, baking, yeast bread, breakfast, and shabbat.