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
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
- 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 PUDDING
- 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.
CHOCOLATE CHALLAH (BREAD MACHINE)
- Add the ingredients, except the chocolate chips, in the pan according to the order in the manufacturer's
- 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 CHIP CHALLAH BREAD
Provided by Food Network
Yield one 16-to-18-inch loaf
Number Of Ingredients 7
- 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.
BREAD MACHINE CHALLAH II
- 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 I
- 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
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
Number Of Ingredients 10
- 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
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Top Asked Questions
Can you make challah bread in a bread machine?The challah bread recipe makes lovely bread that is slightly sweet and nicely tender. This recipe is for a two-pound machine. Use the dough setting. Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (I use a Zojirushi bread machine and with that, I add the liquids first.)
How to bake challah in oven?Crack and whisk the egg in a bowl and use a pastry brush to add a layer of the egg wash to the challahs. Let the challahs rise at room temperature for 30 minutes before baking. After the 30 minutes are up, place the challahs in the oven and bake for 30 minutes. Enjoy!
What is Chabad challah bread?Challah is a special bread in Jewish cooking. It’s usually braided and eaten on major Jewish holidays (other than Passover). The bread is usually pale yellow in color because it contains so many eggs. The eggs also help to give it a rich flavor. Wondering how to pronounce it? The “c” is silent so it’s haa-luh.
What kind of flour do you use to make challah?Make it whole wheat: While challah made with 100% whole wheat flour will be heavier than that made with all-purpose flour, it will still be soft and delicious. For best flavor, we recommend substituting white whole wheat flour for the all-purpose flour.