I saw someone the other day eating challah from a bakery and it a.) made me extremely hungry & b.) inspired me. I’m taking it back to the roots with a twist; chocolate, naturally. Challah is typically eaten on the Sabbath, or Shabbat, which is Friday through Sunday. But it’s also amazing for breakfast on weekdays. So, without further ado..
Make the Challah (2 loaves)
- 1/3 cup sugar
- 7 cups of flour (& more for kneading, etc.)
- 4 tsp. active dry yeast (2 packets)
- 1/2 cup canola oil
- 1-1 1/2 cups dark chocolate chips
- 2 eggs
- Pinch of salt
- Egg wash (egg yolk + water)
- In a small bowl, bloom the yeast in 1 cup warm water with a sprinkle of sugar. In a medium/large bowl, combine half of the flour (about 3 1/2 cups), sugar, and salt. Use a large spoon and mix in the oil (stir), 1 egg (stir), and 1 cup of warm water (stir.) Slowly add the rest of the flour until it’s doughy.
- Add the chocolate chips, then take out the dough and put it on a floured cutting board or smooth surface. Knead it for about 5 minutes. Spray a large bowl with pam or non stick spray, and add the dough. Cover with a moist towel and leave it in a warm area for an hour (until it’s doubled and swollen.) Meanwhile, preheat the oven to 375.
- Divide the dough into 6 balls, then roll them into ropes (about 14 inches). Braid 2 loaves by taking 3 strands and crossing the outside dough piece into the middle. Put the 2 loaves onto a parchment-lined baking sheet, brush them lightly with egg wash, then bake them for about 25 minutes.
Enjoy! <3, B