CHOCOLATE CHIP CHALLAH BREAD
Provided by Food Network
Yield one 16-to-18-inch loaf
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy.
- Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips.
- Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
- Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.
- Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided. Pinch the dough together at the end.
- Slide the loaf (with the parchment paper) onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes.
THE BEST BREAD MACHINE CHALLAH
After trying out several different bread machine challah recipes, I have come to find the best one. The challah it produces is so light and the perfect combination of sweet and salty. The bread machine I own is an Oster, nothing fancy. As with all bread machine recipes, I will say every once in a while I will have a flop, no idea why this happens sometimes. This recipe calls for 3 yolks, so I will post a link for something easy to do with the whites: Ultra Moist Easy Chocolate Bundt Cake. Everytime I make challah, I also make this cake.
Provided by Lee Hock
Categories Yeast Breads
Time 40m
Yield 2 challahs, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the ingredients into the bread machine in the above listed order. Make a small well in the flour for the yeast. Put bread machine on dough cycle.
- Preheat oven to 350 degrees F.
- Remove dough from the machine onto a lightly floured surface. Divide dough into two equal halves. Divide each halve into three pieces, and braid. Place braid onto a cookie sheet covered with a piece of parchment paper. Cover the two braid with a dish towel. Let stand until double in size, about 30 minutes to an hour. Remove dish towel. Use a pastry brush and paint the challahs with beaten egg covering the entire loaf.
- Bake at 350 for 25 minutes. Until the bottom sounds hollow when tapped on.
- Remove from cookie sheet and let cool on baking rack.
Nutrition Facts : Calories 263.5, Fat 8.6, SaturatedFat 1.6, Cholesterol 85.5, Sodium 231.9, Carbohydrate 39.6, Fiber 1.4, Sugar 6.4, Protein 6.5
BREAD MACHINE CHALLAH II
Absolutely delicious. I have a two pound bread machine and use it to make the Challah dough. It freezes well.
Provided by MARYLYN PISSERI
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 55m
Yield 20
Number Of Ingredients 10
Steps:
- Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
- After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.
- Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.
- Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.
- Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 26 g, Cholesterol 27.9 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 302 mg, Sugar 6 g
BREAD MACHINE CHALLAH
The bread machine takes the guesswork out of making the bread dough, and you get to shape this rich, traditional loaf.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle. Do not use Delay cycle.
- Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
- Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 375°F. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown.
Nutrition Facts : Calories 175, Carbohydrate 31 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 310 mg
BREAD MACHINE CHALLAH I
Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.
Provided by Suzy
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h5m
Yield 12
Number Of Ingredients 7
Steps:
- Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
- Select Basic Bread and Light Crust settings. Start.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 30 g, Cholesterol 32.2 mg, Fat 4.4 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 340.6 mg, Sugar 5.1 g
THE BEST BREAD MACHINE CHALLAH
This recipe originally comes from Kosher by Design by Susie Fishbein. I've been making this challah every week for the last two months, and it makes a delicious, rich challah. I don't use the bread machine method, making the dough in my Kenwood mixer and giving the final knead by hand, then braiding the challah and baking it in the oven. I'm posting this as a bread machine recipe at the request of Miraklegirl. BTW, I don't use all the water called for in the recipe, I usually add a bit at a time until I'm happy with the consistency of the dough.
Provided by Mirj2338
Categories Yeast Breads
Time 2h30m
Yield 2 challot, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the water, egg yolks, salt oil, flour, sugar and yeast in the bread machine pan, according to the manufacturer's directions.
- Process the ingredients in the dough cycle.
- Remove immediately when the machine beeps.
- Preheat the oven to 350 degrees.
- Divide the dough in half.
- Divide each piece into three sections.
- Roll each section into a long strand.
- Braid the three strands, pinching the top and bottom ends together.
- Place on a parchment-lined or lightly greased baking sheet.
- Repeat with the remaining dough, making the second challah.
- Let the challot rise, covered, for 30 minutes.
- Brush the challot with the beaten egg.
- Sprinkle with the sesame seeds, poppy seeds, or a combination of both.
- Bake for 30 minutes.
- Cool on a wire rack.
CHOCOLATE CHALLAH
This was invented on a whim. I spent an afternoon recently making my Recipe #256074 with some friends. As we were admiring the rich colors of the braided loaves while they were rising, we wondered about other natural colors we could use. One brilliant woman (Yay Shani!) suggested chocolate. Now who could say no to that? I scratched out what I thought would be appropriate measurements to make it a bit sweeter to balance the cocoa, and voila! Chocolate challah. Now, is it bread or dessert? Hmmmm..... (One more note -- this bread took substantially longer to rise than most others I've made using instant yeast. I don't know if the cocoa (perhaps the alkalinization?) somehow slows the yeast. I will keep checking into this, and will update as I find out. Meanwhile, please note the extended time estimates for rising.) This makes the most awesome PB&J sandwiches. Yummm.
Provided by Susiecat too
Categories Yeast Breads
Time 5h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix the warm water, 1/3 cup canola oil, honey, 2 eggs and salt in a large mixing bowl until thoroughly combined.
- Add the bread flour and cocoa powder and mix until dough is a shaggy mess.
- Add the instant yeast and mix well.
- Now add the all-purpose flour one cup at a time, until too thick to stir.
- Turn the dough out onto a floured surface, and continue to add flour while kneading for about 10-15 minutes.
- When you are done kneading the dough will bounce back at you when you press on it. The surface will no longer be sticky or come off on your fingers, but will be tacky to the touch, like a post-it note.
- Pour the 2 Tbsp canola into a mixing bowl, and coat the bottom and sides with oil.
- Put the dough in the oiled bowl, and flip the dough around to uniformly coat with oil.
- Cover the bowl and set in a warm spot to rise until doubled. (For me this was about 2 hours.).
- Punch down dough and separate into loaves. Loaves can be braided like traditional challah, or baked in a bread loaf pan, or formed into any shape you like.
- Put formed loaves aside to rise a second time, covered, until doubled in size. (This took about 2 1/2 hours for me.).
- Preheat oven to 350°F.
- Just prior to baking, mix one remaining egg with a bit of water (about a teaspoon or so) and a small pinch of salt. Use this mixture to glaze the loaves.
- Bake loaves for 30 minutes, rotating once midway to keep browning even.
- Cool on racks.
- Freezes well.
Nutrition Facts : Calories 167.6, Fat 5.4, SaturatedFat 0.7, Cholesterol 26.4, Sodium 204.4, Carbohydrate 27.2, Fiber 1.6, Sugar 7.9, Protein 4
CHOCOLATE CHALLAH (BREAD MACHINE)
Make and share this Chocolate Challah (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h50m
Yield 1 loaf
Number Of Ingredients 24
Steps:
- Add the ingredients, except the chocolate chips, in the pan according to the order in the manufacturer's
- instructions.
- Set crust on medium and program for Basic or Sweet Bread cycle; press Start.
- At the beep, add the chocolate chips.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
CHOCOLATE CHALLAH
Got this recipe by mail and within a few days I had made it twice. It has the consistency of challah, yet it is sweet and tastes like cake. Without the glaze it freezes well and the recipe can also be doubled (which I have done). Don't think of calories though! Perfect for a simcha (a happy occasion)
Provided by Chef Dudo
Categories Yeast Breads
Time 3h45m
Yield 1 challah
Number Of Ingredients 19
Steps:
- Heat the water to 110°F.
- Mix about one cup of the flour, the yeast, and the heated water until smooth.
- Add brown sugar, cocoa, butter, salt, egg and mix.
- Add enough of the remaining bread flour to make a soft dough.
- Knead about four minutes with a mixer at medium speed or by hand (may take a little longer) until dough is elastic and smooth.
- Set the dough in a greased bowl, cover, and let it stand in a warm place until doubled, about one hour.
- Filling:.
- Beat the cream cheese until soft and smooth Add the melted chocolate while it is still hot and mix until smooth.
- Add the sugar, flour, egg yolk and vanilla.
- Mix until smooth.
- Once the dough has risen, punch out the air and knead it for a couple of minutes until smooth.
- Use a knife to divide the dough into three equal pieces.
- Roll the dough pieces with a rolling pin to rectangles 15 inches by 5 inches.
- Spread 1/3 of the filling down the center of each, leaving a one-inch border with no filling.
- Roll the rectangle into fifteen-inch long ropes with the filling inside.
- Pinch any seams together and roll the ropes with your hands until smooth.
- Braid the three ropes.
- When you get to the ends, wet them, pinch them together, and tuck them under.
- Prepare a large baking sheet by greasing and sprinkling with cornmeal.
- Place the loaf on the pan, cover the loaf, and let it rise until doubled, about one hour
- Preheat the oven to 350°F.
- Bake the bread for 20 minutes then cover the bread with a large sheet of aluminum foil and bake for another ten to fifteen minutes or until done.
- While the bread is cooling, make the glaze.
- With a mixer, beat cream cheese with vanilla.
- Add powdered sugar and cocoa with enough warm water to make a glaze of drizzling consistency.
- Drizzle the chocolate glaze generously over the bread.
CHOCOLATE CHALLAH BREAD PUDDING
Steps:
- The day before you want to serve this dessert, if possible, put raisins in a small saucepan, cover with water, and bring to a boil. Remove from heat and drain. Place plumped raisins in a plastic container with a tight-fitting cover and sprinkle with the rum. Cover and let macerate overnight.
- Preheat oven to 325 degrees. Melt the butter and cool slightly.
- Cut the challah in half, and cut one of the halves into thin slices. Cut remaining bread into cubes.
- Put diced challah in the bottom of the baking dish. Strew with the raisins and rum and half the butter. Dip one side of each slice of challah into the butter and arrange, slightly overlapping and buttered side up, over the top of diced challah and raisins.
- Combine the milk, cream and sugar, and vanilla bean in a saucepan. Bring to a boil over medium heat. Remove from heat, add chocolate, and allow to stand 3 minutes; whisk smooth.
- Whisk eggs until combined in a large mixing bowl, then strain the milk mixture into the eggs and beat them together. Do not overbeat or the custard will have a great deal of foam on the surface. Strain the custard back into the pan and use a large spoon to skim any foam from the surface. Pour the custard over the challah.
- Place the baking dish in another larger pan and pour warm water into it to come halfway up the side of the baking dish. Bake the bread pudding for about 45 minutes, until the custard is set and the challah is an even color.
BREAD MACHINE CHALLAH FOR SHABBAT AND FESTIVALS
A perfect recipe for arthritic hands that can't knead dough easily anymore! Recipe is written for a bread machine that makes 1.5 pound (700 gram) loaves. NOTE: Do NOT bake this dough in the machine. Use only the dough/pasta setting. There is too much fully-risen dough for the machine to accommodate.
Provided by Tzipporah Hoffmitz
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h50m
Yield 10
Number Of Ingredients 10
Steps:
- Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
- When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
- Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
- Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 32.8 g, Cholesterol 37.2 mg, Fat 6.2 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 1.2 g, Sodium 417.4 mg, Sugar 2.8 g
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CHOCOLATE CHIP CHALLAH BREAD • BAKERITA
From bakerita.com
4.8/5 (6)Category BreadCuisine JewishTotal Time 3 hrs
- In the bowl of a stand mixer fitted with the dough hook, combine 3 cups of the flour, sugar, yeast and salt. In a 2-cup measuring cup, whisk the warm water, melted butter, eggs and egg yolk. With the mixer on low, slowly add the water mixture and mix until a rough dough starts to form. Increase the speed to medium-low and let the machine knead the dough until it is smooth and elastic, about 8 minutes. The dough should clear the sides of the bowl, but stick to the bottom. If the dough is too sticky, add up to 1/2 cup flour a little at a time.
- Lightly grease a large bowl, form the dough into a smooth ball, and place in the bowl. Cover with plastic wrap and let rise until doubled, about 1 – 2 hours (it took a little over 2 hours in my cold kitchen). To check if your dough has risen enough, press a finger into the dough. If it springs back, let it rise a little bit longer. If it stays indented, move onto the next step.
- When the dough has risen, turn it out onto a floured countertop and cut it in half. Roll the first half out into a rectangle and sprinkle the chocolate chips over it. Roll the dough into a tight rope. Very carefully stretch the rope of dough as far as you think you can from each end, and cut this longer rope in half. Repeat with the second half of the dough.
- Place two ropes of dough in each direction, perpendicular to each other, like a pound symbol #. Weave them so that one rope is over and the other is under where they meet. Take the four legs that come from underneath the center and cross them over the rope to it’s right. Take the ropes that are now on the bottom and, again, cross each over the top rope, this time to the left. If you have extra length in your ropes, you can repeat these left-right jumps until you run out of rope. Tuck the ends of the ropes under the dough with the sides of your hands to form a round shape.*
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