Fall In Love With Our Heavenly Chocolate Chip Challah
Are you a fan of traditional challah bread? Do you love indulging in rich chocolate chip desserts? Well, I have the perfect recipe for you! Introducing my Chocolate Chip Challah Recipe!
This recipe is a unique twist on the classic challah bread, incorporating sweet chocolate chips into the dough. The result is a perfect balance between the soft and fluffy texture of challah with bursts of decadent chocolate in every bite. It’s the perfect treat for breakfast, brunch or dessert.
I have spent years perfecting this recipe, trying different blends of flours, yeast and sweeteners to get it just right. Trust me, it’s worth the effort. Not only does Chocolate Chip Challah make for an impressive presentation, but its flavor is out of this world.
This recipe is intended for bakers of all levels. You don’t need to be a professional baker to master this bread, as it only requires simple ingredients that can be found at your local supermarket. Plus, you’ll impress your friends and family with a homemade artisanal bread that looks and tastes incredible.
So why not try something new and add some fun to your baking routine? Join me in making the most delicious and unforgettable Chocolate Chip Challah Bread!
Why You’ll Love This Recipe
Allow me to convince you that our Chocolate Chip Challah recipe is the perfect addition to your culinary repertoire. First, who doesn’t love a warm, fresh-out-of-the-oven loaf of homemade bread? Now, add the gooey chocolate goodness in every bite and your taste buds will be forever grateful.
This combination of traditional challah bread and chocolate chips is not only delicious but also versatile. It can be enjoyed as a breakfast toast, an afternoon snack, or even as dessert. The texture of the bread is soft yet chewy, while the chocolate chips provide the perfect amount of sweetness.
But wait, there’s more. Our recipe is easy to follow and requires simple ingredients that can be found in any kitchen – no need for fancy equipment or hard-to-find ingredients. Plus, our tips and recommendations ensure perfect results every time.
Not only is this recipe family-friendly but it’s also great for sharing with friends and loved ones. The aroma alone will bring them all flocking to your kitchen in no time.
In summary, our Chocolate Chip Challah recipe is an indulgent twist on a classic bread recipe that’s easy to make and sure to impress. So, what are you waiting for? Give it a try and let us know what you think!
Ingredient List
- 1 and 1/2 cups lukewarm water (about 110°F)
- 4 teaspoons active dry yeast (or 2 packets)
- 4 tablespoons granulated sugar
- 2 large eggs + 1 egg yolk (save the white for the glaze)
- 1/4 cup vegetable oil
- 1 tablespoon kosher salt
- 4 and 1/2-5 cups all-purpose flour
- 1 cup chocolate chips
For the egg wash:
- 1 large egg, beaten
- 1 tablespoon granulated sugar
For the glaze:
- The saved egg white
- 1 tablespoon honey
- 3/4 cup powdered sugar
The Recipe How-To
Mixing the Dough
To get started with this chocolate chip challah recipe, we need to make the dough. First, I mix active dry yeast and a pinch of sugar into warm water (110°F/43°C) to activate the yeast. Then, in a large mixing bowl, I combine all-purpose flour, sugar, and salt. In another mixing bowl, I whisk 2 large eggs, vegetable oil, and water until well combined.
Next, I pour the wet ingredients along with melted unsalted butter into the dry ingredients and mix well. Then, stir in mini chocolate chips until they are evenly distributed throughout the dough. Lastly, I knead the dough for 10-15 minutes by hand or with a stand mixer fitted with a dough hook until it becomes smooth, elastic, and slightly tacky, adding flour as needed.
First Proofing (Rise)
Once the dough is ready, place it in an oiled bowl and cover it with plastic wrap or a damp kitchen towel. Allow it to rise at room temperature for 1-2 hours or until doubled in size.
Assembling The Challah
After the first rise of the challah dough is done, punch down the dough in order to de-gas it before shaping. Divide the dough into three equal parts to make three-strand braids. Roll out each part into a long rope about 14-16 inches long and lay them out parallel side by side.
Pinch together one end of all three ropes then proceed to braid them starting from that pinched side. After braiding them together, pinch together the other end of all three ropes to seal it.
Place your braided loaf on a greased baking tray lined with baking paper or silicone mat.
Brush your chocolate chip challah with egg wash made from one egg yolk and one tablespoon of sugar mixed together.
Final Proofing (Rise)
Let your loaf proof/rise for another 30-45 minutes under plastic wrap at room temperature again until it is puffy looking then sprinkle additional semi-sweet chocolate chips on top before putting it in oven bake.
Baking
Preheat an oven 375°F/190°C, Place your chocolate chip challah on middle rack of oven then bake for 25 to 35 minutes, rotating pan once during cooking or until golden brown on top and fully baked inside.
Finally, remove from oven and cool for at least fifteen minutes until you can handle it safely then serve your amazing Chocolate Chip Challah!
Enjoy!
Substitutions and Variations
One of the great things about the Chocolate Chip Challah Recipe is that it’s flexible enough to accommodate different preferences and dietary restrictions. Here are some substitution and variation ideas:
– Flour: Feel free to use bread flour instead of all-purpose flour to give your challah bread a denser texture. If you want to make gluten-free challah bread, you can try using blends like Orly’s Gluten-Free Challah Mix or a combination of gluten-free flours.
– Yeast: You can use rapid rise yeast instead of active dry yeast for faster rising time. You can also experiment with using sourdough starter or natural yeasts to make a sourdough chocolate chip challah.
– Eggs: If you’re allergic to eggs, you can still make challah without them. There are vegan challah recipes out there that substitute eggs with ingredients like applesauce or flaxseed meal.
– Sweeteners: While sugar and honey are the most common sweeteners used in challah recipes, you can also switch them up. For instance, brown sugar, maple syrup, or agave nectar can add unique flavors to your bread.
– Shaping and Add-ins: The Chocolate Chip Challah Recipe calls for a braided loaf shape, but you can get creative with shaping your challah dough. Heart-shaped chocolate chip challah anyone? You can also experiment with different add-ins like raisins, nuts, dried fruit, or even chunks of banana for a banana-chocolate chip twist.
By tweaking ingredients and adding personal touches to your chocolate chip challah recipe, you’ll have endless variations to keep things exciting in the kitchen.
Serving and Pairing
Once you’ve sliced into this delectable Chocolate Chip Challah, you’ll want to savor every bite. Its soft, pillowy texture pairs perfectly with the crunch of the chocolate chips scattered throughout the bread. This recipe makes a fantastic weekend treat for breakfast or brunch, but it’s also perfect for dessert.
For breakfast or brunch, serve your Challah with a side of fresh fruit or drench it in maple syrup for an indulgent French toast. You could also whip up some scrambled eggs and serve them alongside a slice of Challah for a hearty plate.
As for dessert, I love to combine the sweetness of the bread with the richness of a creamy ice cream. A scoop of vanilla ice cream on top of this warm bread pudding would certainly be divine. You could also create a decadent banana-chocolate chip bread pudding with your leftover Chocolate Chip Challah.
If you prefer something lighter, pair your Challah with a cup of hot tea or coffee. The subtle nutty flavor married with the chocolate chips is guaranteed to please any palate.
No matter how you choose to enjoy your Chocolate Chip Challah, one thing is certain – it’s simply irresistible.
Make-Ahead, Storing and Reheating
This chocolate chip challah recipe can be prepared ahead of time for a stress-free baking experience. Simply prepare the dough as instructed in the recipe and let it rise once. After that, cover the dough with plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake the bread, remove it from the refrigerator and let it sit at room temperature for 30 minutes before braiding and baking as usual.
Storing your freshly baked bread is easy too. Wrap the cooled loaf tightly in plastic wrap or put it in an airtight container and keep it at room temperature for up to three days. If you want to keep it fresh longer, freeze it for up to three months. Make sure to slice the bread before wrapping and freezing to make reheating easier later on.
When reheating your chocolate chip challah bread, preheat your oven to 350°F (175°C) and place the sliced bread in a baking dish. Cover the dish with aluminum foil and heat for about 10 minutes or until heated through. For best results, use this method instead of microwaving which might make the bread chewy or dry.
By following these steps, you’ll be able to enjoy that fresh-out-of-the-oven taste of this chocolate chip challah even days after baking it.
Tips for Perfect Results
Now that you have the ingredient list and how-to, I want to give you some tips to make your Chocolate Chip Challah bread come out perfectly.
First, make sure your yeast is fresh and active. This can make a huge difference in how your bread rises. Use active dry yeast and check the expiration date before beginning.
When kneading the dough, avoid adding extra flour unless absolutely necessary. The dough should be slightly sticky to start with, but will become smooth and elastic as you knead.
Using warm water when combining the yeast with sugar will help the yeast activate faster, but make sure the temperature is not too hot as it will kill the yeast. Aim for 110°F/43°C for best results.
Allowing your dough to rise in a warm, draft-free place is important for proper rising. You can cover your bowl with a damp cloth or plastic wrap to create humidity and prevent a crust from forming on top.
Before baking, brush an egg wash over the top of your challah loaf or braid to help it develop an attractive golden brown crust.
If you would like to achieve a shiny finish, add a tablespoon of sugar to the egg wash.
Once baked, allow your chocolate chip challah bread to cool on a wire rack for at least 20 minutes before slicing it so that it doesn’t crumble apart.
These tips should help you create an amazing chocolate chip challah every time you make it. Enjoy!
FAQ
Once you have mastered this delicious chocolate chip challah recipe, you may still have some questions about the preparation process, the ingredients or the variations. Therefore, we have compiled a list of frequently asked questions (FAQ) that will help you troubleshoot any issues that may arise and shed some light on important aspects of this bread recipe. Let’s dive into these FAQs and get all the answers you need to make the best chocolate chip challah bread.
What makes challah moist?
To achieve fluffy and delicious challah, it is important to provide your dough with a warm environment for rising. Wait until the dough has doubled in size, as anything less could result in a dense and moist center after baking. The richness of the dough is the reason behind this, so be patient and wait for that doubling in bulk.
What makes challah stretchy?
When making challah, it’s common to see “cracks” or “stretch marks” on the surface. Such visual signs are actually indications of the dough’s elasticity and the active gluten and yeast. Despite thinking that the dough has risen enough, the live yeast and gluten may have a different opinion.
What makes challah different from other breads?
While many European breads like brioche are enriched with butter or milk, Challah is traditionally pareve, meaning it doesn’t contain either dairy or meat in accordance with Kashrut laws.
Bottom Line
In conclusion, the Chocolate Chip Challah Recipe is truly a work of art. With its perfect blend of sweetness and doughy goodness, it’s hard to resist a slice (or two). Whether it’s for a special occasion or just a fun weekend baking project, this recipe is sure to impress. And the best part? It’s relatively easy to make with just a few ingredients.
I encourage you to give this recipe a try and experience the joy of baking your own challah bread. Don’t be intimidated by the process – with some patience and practice, you’ll be a pro in no time. Plus, there are so many variations you can try out, from heart-shaped chocolate challah to vegan challah buns.
Overall, I believe that the Chocolate Chip Challah Recipe stands out not only as a delicious and versatile bread but also as a symbol of Jewish heritage and tradition. So go ahead, gather your ingredients, and let’s get baking!
Chocolate Chip Challah Recipe
Ingredients
- 10 g dry yeast (approximately 1.5 packages)
- 1 tablespoon sugar
- 1/2 cup sugar
- 1 3/4 cups warm water
- 1/2 cup vegetable oil
- 5 large eggs
- 1 tablespoon salt
- 8 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chips
Instructions
- 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.