Chocolate Chip Challah Bread
Chocolate Chip Challah Bread

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chocolate chip challah bread. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chocolate Chip Challah Bread is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Chocolate Chip Challah Bread is something that I have loved my whole life.

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.

To get started with this particular recipe, we have to prepare a few components. You can have chocolate chip challah bread using 17 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Chip Challah Bread:
  1. Make ready Yeast Proof
  2. Make ready active dry yeast (1 packet)
  3. Get warm water
  4. Prepare honey
  5. Get Dough
  6. Take olive oil, extra virgin
  7. Prepare honey
  8. Get eggs
  9. Take all-purpose flour
  10. Make ready all-purpose flour, as needed
  11. Make ready salt
  12. Take Other Stuff
  13. Prepare chocolate chips
  14. Make ready olive oil, extra virgin for dough
  15. Take all-purpose flour for dusting
  16. Take egg, beaten
  17. Take 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!

Steps to make Chocolate Chip Challah Bread:
  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 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. But if you persist long enough, or just finish reading this sentence, I would tell you that this Triple Chocolate Chip Challah is high on the list (I won't tell you how high, lest it hurt the brioche's or rye bread's feelings). Peanut butter chocolate chip challah is a super sweet twist on the classic Jewish bread.

So that is going to wrap it up for this exceptional food chocolate chip challah bread recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!