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Triple Chocolate Chip Challah

Girl Versus Dough Recipe by

Triple Chocolate Chip Challah

Three types of chocolate. One delicious challah loaf. 2 loaves

(2 comments)
  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 0

Triple Chocolate Chip Challah  

As prepared by Girl Versus Dough

If you ask me what my favorite type of bread to bake is, I won’t tell you.


It’s like deciding which of my imaginary children is my favorite. It’s a “Sophie’s Choice”-type situation (though with far less drama and obnoxious bawling on my end. But gah, the emotions! Meryl Streep!).

But if you persist long enough, or just finish reading this sentence, I would tell you that this Triple Chocolate Chip Challah is high on the list (I won’t tell you how high, lest it hurt the brioche’s or rye bread’s feelings).

Ingredients for Triple Chocolate Chip Challah

What I love about challah is 1) well, one, the name, duh. I can’t help but yell, “Holla!” every time I make this bread. The husband loves it when I make challah. 2) It’s ridiculously easy to make and looks so purdy. 3) It tastes great with just about anything: egg sandwiches, French toast, peanut butter and jelly, bread pudding, etc.

Braided dough ropes

Of course, this particular sweet version of the loaf – studded with not one, not two, but THREE different types of chocolate chips – doesn’t taste all that good with egg sandwiches, but it does make a mean batch of French toast. And peanut butter and jelly sandwiches. And Nutella and marshmallow fluff sandwiches. Just saying.

Brushing on egg wash

When I first baked this bread, me and my super awesome math skills (read: NOT) made one gigantic loaf that practically ate my oven, so I’ve divided the recipe into two loaves for you, which will still yield quite a bit of bread. So if you’re skeptical about whether you’ll like this recipe or aren’t sure if you’ll have the stamina to finish off two loaves, you can halve the recipe.

But if you’re also feeling that way, I’d question your sanity. Because I just got done telling you how amazing this loaf is and that it’s filled with chocolate. CHOCOLATE.

Triple Chocolate Chip Challah hot out of the oven

Not that I’m particularly partial to this bread or anything.



Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe

Triple Chocolate Chip Challah

Ingredients

4 1/2
teaspoons (2 packets) active dry yeast
1/2
cup plus 1 pinch granulated sugar
7
cups Gold Medal unbleached all-purpose flour
1
tablespoon salt
2
large eggs
1/2
cup vegetable oil
1/3
cup semisweet chocolate chips
1/3
cup white chocolate chips
1/3
cup milk chocolate chips

Directions

  • 1 Mix yeast, pinch of sugar and 1 cup warm water in a small bowl and set aside 5 minutes, or until the mixture is puffy and foamy.
  • 2 In a large bowl or bowl of a stand mixer fitted with paddle attachment, stir together 3 1/2 cups flour, 1/2 cup sugar and salt. Add yeast mixture and stir to combine. Add 1 egg, vegetable oil and 1 cup warm water and stir to combine.
  • 3 Gradually pour remaining 3 1/2 cups flour into bowl until the dough just comes together and starts to pull away from the sides of the bowl. Mix in chocolate chips until just combined.
  • 4 Remove dough from bowl and knead on a lightly floured surface until smooth and elastic, about 8-10 minutes. Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
  • 5 Preheat oven to 375 degrees F.
  • 6 Punch down risen dough and divide into 6 equal pieces. Roll each piece on a lightly floured surface into a 2-inch wide rope, about 16 inches long. Transfer 3 ropes each to 2 parchment paper or silicone mat-line baking sheets (to make 2 loaves). Lay ropes side by side and pinch together at one end.
  • 7 Carefully braid ropes, crossing the right strand over the middle strand, then the left strand over the middle strand, repeating until the entire dough is braided. Pinch ropes together at other end to seal.
  • 8 Whisk remaining egg with 1 tablespoon water and brush loaves evenly with egg wash. Bake until golden brown, about 30-35 minutes.
  • 9 Remove from oven and let fully cool on a cooling rack before slicing.
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