CHOCOLATE CHIP CHALLAH
I'm fond of baking and since Challah is not available where I live, I've created my own version to serve at Christmas and Easter. It is delicious and not as much work as you would think. There is a subtle chocolate flavor and when served warm the chocolate chips may be still melty. Leftovers are great for French toast or bread pudding.-Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 45m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve sugar and yeast in warm water; let stand for 5 minutes. Add the oil, honey, eggs, egg yolks, salt and vanilla; mix well., Add 3 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in chocolate chips. Divide dough in half; divide each half into three portions. Shape each piece into an 12-in. rope., Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Combine cream and sugar. Brush some of the mixture over braids. Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks and brush with remaining cream mixture. Cool.
Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHIP CHALLAH
This recipe is adapted from the Beigel Family Challah recipe in Joan Nathan's The Foods of Israel Today cookbook. 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. However, this is a really good challah recipe, so I think its worth giving a try.
Provided by Ariella
Categories Yeast Breads
Time 3h
Yield 2 Challahs, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve the yeast and 1 Tablespoon of sugar in the water. Whisk until completely combined.
- Add vegetable oil and whisk. Then add 4 of the eggs, whisking for about one minute after each egg is added. Whisk in remaining sugar and salt. Add flour one cup at a time, mixing with a sturdy spoon after each cup.
- When all of the flour has been added, turn dough onto floured surface and knead the dough to remove all lumps. Clean out bowl and grease it. Form dough into a ball and return it to the bowl. Let dough rise for one hour in a warm. The dough should approximately double in size. Punch it down and then put chocolate chips in center of dough and reform dough into a ball so that the chocolate chips are encased in the center of the dough. Allow to rise for another 30 minutes.
- Remove dough from warm spot and place dough ball onto floured surface. Using a long serated knife, cut the dough in half and then cut each halve into thirds. Reform all six dough balls so that the chocolate is encased in the center of each ball. Then, using your hands, roll out each ball into a strand approximately 15 inches in length. Take three strands and pinch them together at one end, tucking the pinched ends under the bread. Braid the three strands together. When you get to the end of the strands, pinch the strands together and tuck under loaf. Repeat for remaining three strands to create a second loaf.
- Lightly grease a large baking sheet. Gently transfer the challahs to the baking sheet. Whisk remaining egg in a small bowl and brush generously onto each challah. Return loafs to warm spot to rise for another 30 minutes.
- Preheat oven to 375. Brush challahs with second round of egg wash. Be sure to get egg wash into all the cracks and crevices. Place loaves into oven on middle rack. Fill a baking dish or roasting pan with about two inches of water. Place dish on the rack below the challahs. Bake the challahs for thirty minutes, rotating the baking sheet once in the middle of baking time. Challahs should have a medium golden brown crust and sound hollow when tapped. Be sure to check challahs near end of baking time in order to avoid over cooking. Continue cooking past 30 minutes if challahs aren't golden brown yet.
- Cool challahs completely on wire baking rack.
Nutrition Facts : Calories 486, Fat 14, SaturatedFat 3.2, Cholesterol 77.5, Sodium 615, Carbohydrate 77.9, Fiber 2.9, Sugar 13.5, Protein 11.9
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.
CHALLAH IN A HURRY
Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!
Provided by AnneElena Foster
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Yield 30
Number Of Ingredients 10
Steps:
- In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs
- In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.
- Knead dough on a floured surface with remaining flour until smooth.
- Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.
- Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.
Nutrition Facts : Calories 90.5 calories, Carbohydrate 5.6 g, Cholesterol 24.8 mg, Fat 7.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.3 g, Sodium 157.4 mg, Sugar 5.2 g
CHALLAH
Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 139 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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