Chocolate Chip Challah Bread
- 2 packets active dry yeast (4 1/2 teaspoons)
- 1/2 cup sugar, plus a pinch
- 7 cups all-purpose flour, plus more for dusting
- 1 tablespoon salt
- 2 large eggs
- 1/2 cup vegetable oil, plus more for the bowl
- 1 cup semisweet chocolate chips
- 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.
- Photograph by Yunhee Kim
packets active dry yeast, sugar, flour, salt, eggs, vegetable oil, chocolate chips
Taken from www.foodnetwork.com/recipes/chocolate-chip-challah-bread-recipe.html (may not work)