Chocolate Challah Recipe

Home 9 Enriched Dough 9 Chocolate Challah Recipe

Challah is a traditional Jewish bread. Enriched with eggs and slightly sweetened.

I have a recipe for a regular challah. But I decided to try and make a chocolate one. And it came out great! Replacing some of the flour with cocoa powder not only makes the dough chocolatey, but it also makes it a lot softer because cocoa powder does not contribute to the gluten development making this dough a lot looser. This bread is like a cake. So light and airy. With chocolate chips going through the dough.

Watch the video down below for detailed instructions.

Ingredients

450g (1lb) strong white bread flour

50g (1.75oz) cocoa powder

40g (1.4oz) vegetable oil

10g (0.35oz) salt

7g (0.25oz) dry yeast or 3x the amount of fresh yeast

40g (1.4oz) sugar

3 whole medium sized eggs *cold from the fridge

125g (4.4oz) cold water

To learn more about dough temperature control click here.

 

100g (3.5oz) chocolate chips

 

1 whole egg for brushing

Sesame seeds to sprinkle

Method

  1. In a bowl whisk the eggs. Add the water, yeast, salt, sugar, vegetable oil & cocoa powder. Mix well.
  2. Add the flour and mix to a dough.
  3. Knead the dough for 8 minutes. Cover and let it rest for 15 minutes.
  4. Fold in the chocolate chips and knead for another 2 minutes. Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
  5. Cover & ferment for 1 hour.
  6. Fold.
  7. Ferment for 1 more hour.

 

  1. Divide the dough in 3 equal pieces. Preshape them in cylinders.
  2. Let the dough rest for 15 minutes.
  3. Roll out the three dough pieces to a length equal to that between the tips of your fingers and your elbow. Taper the ends. Press the three points together and braid the dough. Tuck the ends underneath the loaf. Place the loaf on a parchment paper lined tray. At this point start preheating your oven to 160C (320F) fan on.
  4. Final proof 1 – 1.5 hours or until doubled in size.
  5. Brush the loaf with egg. Let it dry for 5 minutes, then brush again. Sprinkle generously with sesame seeds.
  6. Bake the loaf for 45 – 50 minutes or until the internal temperature reads above 94C (200F).
  7. Bake it with oil as soon as it comes out of the oven.

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

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