When my sister, Debby, asked me to create a chocolate challah, I decided to be bold. I wanted a loaf that smelled heavenly as it was baking and tasted decadent from the first bite. The joy of challah is its crust; this chocolate version is crusty on the outside, chewy on the inside, and studded with chocolate chips.
I had never mixed chocolate into bread dough before. I chose high-quality cocoa to add generously as I mixed the dough and decorated the glazed braids with extra chocolate chips for a stunning effect before sliding the loaves into the oven. It looked gorgeous and was simply delicious. This recipe will be a keeper in my family and, I hope, in yours!
- In a stand mixer, use the paddle attachment to mix flour, sugar, salt, yeast, cocoa, and chocolate chips.
- Warm the butter and milk in the microwave until lukewarm and pour gradually into the flour as it mixes at slow speed. Add one egg yolk (save the other for the glaze) and continue mixing. Change to the dough hook attachment and knead for 5 minutes at medium speed. You can also turn the dough out onto a floured counter to knead by hand for 5-10 minutes. Dough should be smooth and elastic. Feel free to add an extra tablespoon or so of water if needed to form a soft pliable dough.
- Place dough in a greased plastic bag in the refrigerator overnight or up to 5 days. (Dough may also be frozen, then placed in fridge the night before baking.) When ready to bake, leave plastic bag on the counter to come to room temperature for at least one hour (and up to 4 hours).
With a sharp knife or dough cutter, divide dough into 2 (for large loaves) or 4 (for smaller loaves) equal pieces. Divide each piece into three parts, roll each into a rope (fat in the middle and tapered at each end), braid the three ropes and pinch tightly at each end. Place the loaves several inches apart on a greased baking sheet.
- Mix the second egg yolk with 1 Tbsp. water. Brush each loaf with glaze. Place a dozen chocolate chips on top, tucking them gently into the seams.
- Place loaves in a cold oven. Turn oven on to 375°F. The bread will rise as the oven heats, then move right into baking. Large loaves will take about 45-50 minutes, small loaves about 30 minutes, but the exact time depends on your oven. Loaves should feel crusty, bottom will be browned and should sound hollow when tapped. If unsure, leave the loaves in the oven for an extra five minutes.
- Let cool briefly on rack. Enjoy!
