Savoring Italy logo

Chocolate Chip Challah Bread – #TwelveLoaves

This Chocolate Chip Challah Bread is delicious and simply impressive. A not too sweet yeast dough with dark chocolate chips is just lovely to serve at a Hanukkah dinner or on Shabbat! Even better toasted the next day!

overhead image of chocolate chip challah bread

February is here and that means another #TwelveLoaves challenge. We took it a little easy with our bread baking in January and had a “Keep it Simple!” theme. Even the simple breads were just amazing!

Chocolate Chip Challah Bread

But February is the month to go a little more decadent…a little more daring. February is the month of love and also a month for loving CHOCOLATE!

 
overhead image of braided loaves of bread

 

 #TwelveLoaves February: Chocolate. We were good all January with our Keep it Simple theme, now it’s time to get a little decadent. February #TwelveLoaves is all about Chocolate! All the bakers chose a recipe featuring chocolate. (It could be a bread accented with chocolate chips, baked with cocoa powder, chocolate spreads, whatever you love!). Whatever you bake (yeasted, quick bread, crackers, muffins, grissini, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with chocolate. Let’s get baking!
overhead image of braided loaves of bread on baking sheet
 
overhead image of sliced braided loaf of bread

#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy.

Looking for some CHOCOLATE inspiration? Here are the fantastic Twelve Loaves bakers and their bread for February:

overhead image of yeast dough on bowl
 
overhead image of yeasted dough in bowl
overhead image dough on cutting board
overhead image of braided loaf
 
overhead image of braided loaf of bread with almonds on top

 

Notes
Yields 2 challah breads

 

Chocolate Chip Challah Bread

 

by Savoring Italy
Prep Time: approx 2-3 hours
Cook Time: approx 35-40 minutes
 

 

Ingredients (2 challah breads)
  • For the dough
  • 1 package (2 1/4 teaspoons) active dry yeast (I used Red Star Yeast Platinum for this recipe)
  • 1 cup warm water (no more than 110°F [43°C])
  • 1/3 cup sugar
  • 4 1/2 to 5 cups bread flour, or 5 1/2 to 6 cups bleached all-purpose flour
  • 3 eggs
  • 1/4 cup peanut, corn, or canola oil
  • 2 teaspoons salt
  • 1 cup dark chocolate chips (or whatever type you prefer)
  • To sprinkle on top:
  • 1 cup sliced almonds
  • For the egg wash:
  • 1 egg
  • 1 tsp sugar
  • whisk it together and brush on bread prior to baking
Instructions
In a mixer, with a dough hook attachment, add the warm water and yeast. Mix until blended. Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined. 
 
Mix in the eggs one at a time until they are combined. Add another 2 cups of the flour, oil, and salt. Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl. 
 
Slowly add the rest of the flour (the remaining 4 cups) and mix until combined. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour. Mix on low speed for 12 minutes until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.
 
Take dough out of mixer bowl, knead in the chocolate chips.
 
Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
 
Punch down the dough. Divide the dough into 6 equal portions. Shape each portion into a ball, and allow it to rest with plastic wrap on it for 5-10 minutes.
 
Roll each dough ball into long piece .Braid 3 strands together to form a loaf. Repeat with the other 3 strands. Cover and let rise in a draft free place for about 45 minutes to 1 hour.
 
Preheat oven to 350 F.
 
When ready to bake, brush with egg wash. Sprinkle with sliced almonds.
 
Bake the challah for 35-40 minutes. The bread should be golden brown. Ovens may vary so check your challah at about 30 minutes and see how it’s doing. You test if it’s done by tapping the bottom of the loaf. If it sounds hollow, it needs a bit more time.* Be careful to not burn your fingers like I did when you do that test. Let it cool and serve slightly warm or at room temperature.
Print Recipe

Chocolate Chip Challah Bread

This Chocolate Chip Challah Bread is delicious and simply impressive. A not too sweet yeast dough with dark chocolate chips is just lovely to serve at a Hanukkah dinner or on Shabbat! Even better toasted the next day!
Prep Time3 hrs
Cook Time40 mins
Course: Bread
Cuisine: American
Keyword: challah, Chocolate, yeast dough
Servings: 2 loaves
Author: Savoring Italy

Ingredients

  • DOUGH
  • 1 package 2 1/4 teaspoons active dry yeast (I used Red Star Yeast Platinum for this recipe)
  • 1 cup warm water no more than 110°F [43°C]
  • 1/3 cup sugar
  • 4 1/2 to 5 cups bread flour or 5 1/2 to 6 cups bleached all-purpose flour
  • 3 eggs
  • 1/4 cup peanut corn, or canola oil
  • 2 teaspoons salt
  • 1 cup dark chocolate chips or whatever type you prefer
  • EGG WASH
  • 1 egg
  • 1 tsp sugar
  • TOPPING
  • 1 cup sliced almonds

Instructions

  • In a mixer, with a dough hook attachment, add the warm water and yeast. Mix until blended. Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined.
  • Mix in the eggs one at a time until they are combined. Add another 2 cups of the flour, oil, and salt. Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl.
  • Slowly add the rest of the flour (the remaining 4 cups) and mix until combined. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour. Mix on low speed for 12 minutes until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.
  • Take dough out of mixer bowl, knead in the chocolate chips.
  • Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
  • Punch down the dough. Divide the dough into 6 equal portions. Shape each portion into a ball, and allow it to rest with plastic wrap on it for 5-10 minutes.
  • Roll each dough ball into long piece .Braid 3 strands together to form a loaf. Repeat with the other 3 strands. Cover and let rise in a draft free place for about 45 minutes to 1 hour.
  • Preheat oven to 350 F.
  • When ready to bake, whisk together egg wash ingredients. Brush with egg wash. Sprinkle with sliced almonds.
  • Bake the challah for 35-40 minutes. The bread should be golden brown. Ovens may vary so check your challah at about 30 minutes and see how it’s doing. You test if it’s done by tapping the bottom of the loaf. If it sounds hollow, it needs a bit more time.* Be careful to not burn your fingers like I did when you do that test. Let it cool and serve slightly warm or at room temperature.

Reader Interactions

Comments

  6. Stacy says

    Chocolate is the perfect ingredient for this month, Lora. Well chosen! I love your challah with chocolate chips. Your loaves turned out beautifully. Clearly I need some braiding lessons from you!

    Reply

  11. Holly says

    You make be the cake "duchess" but you are the QUEEN of baking challah! Every time you bake it and share it here I think it is the most beautiful way to bake bread. Love the braiding method and your results are fantastic!

    Reply

  17. Nancy @ gottagetbaked says

    Ok, I need to read every body's post this month – I LOVE chocolate! Your challah looks amazing, Lora. Challah is on my foodie bucket list this year. I'm determined to make it and I should use this yummy recipe.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *