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Chocolate Chip Challah

Prep Time 45 minutes
Cook Time 1 hour
Rest time 1 hour 30 minutes
Total Time 3 hours 15 minutes

A different kind of sweet challah.

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Food 4 Thought
In classical Jewish thinking, there is a series of prohibitions against cooking, eating and even benefiting from the mixture of milk and meat. Why? There is a mystical understanding that the energy of milk is life-giving. Meat represents a kind of death energy.They are two separate domains and it would be inappropriate, as well as metaphysically unhealthy, to mix the force of life with the force of death. Learn more here.

Ingredients

Servings 2 loaves
  • 1 1/2 packages active dry yeast 1 1/2 tablespoons
  • 1 tablespoon plus 1/2 cup sugar divided
  • 1 ¾ cups lukewarm water.
  • 1/2 cup vegetable oil plus more for greasing the bowl
  • 5 large eggs divided
  • 1 tablespoon table salt
  • 8 to 8 1/2 cups all-purpose flour
  • 1 cup semi sweet chocolate chips
Instructions

Nutritional Facts

Nutrition Facts
Chocolate Chip Challah
Amount per Serving
Calories
3312
% Daily Value*
Fat
 
105
g
162
%
Saturated Fat
 
32
g
200
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
37
g
Monounsaturated Fat
 
27
g
Cholesterol
 
415
mg
138
%
Sodium
 
3676
mg
160
%
Potassium
 
1261
mg
36
%
Carbohydrates
 
508
g
169
%
Fiber
 
22
g
92
%
Sugar
 
89
g
99
%
Protein
 
75
g
150
%
Vitamin A
 
639
IU
13
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
207
mg
21
%
Iron
 
32
mg
178
%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • In a stand mixer, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
  • Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt
  • With dough hook gradually add flour and slowly increase the speed to medium. Add the chocolate chips and continue to run the mixer for 5 more minutes.
  • Put dough aside. Clean out the bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size.
  • Punch down dough, cover and let rise again in a warm place for another half-hour.
  • Now it is time to shape them. They make excellent rolls, but also a beautiful braid or large round loaf. Find shaping instructions here.
  • Line a sheet pan with parchment paper. Place shaped challah onto pan. Beat remaining egg with 1 tablespoon water in a small bowl, brush egg wash all over the loaf. Allow the bread to rise for one hour.
  • Preheat oven 375℉ and brush loaves again with egg wash. Bake in the middle of the oven for 30 to 40 minutes or until golden brown.
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Savta G
Savta G
1 year ago

With all the sugar , 5 eggs !, chocolate chips is this challah still hamotzi or is it mezonos? Thank you.

Malou
Malou
1 year ago

Where are the shaping instructions you mention?

tamarg
tamarg
1 year ago
Reply to  Malou
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