Chocolate Challah BreadFrom midgelet 6 years ago
- 3 to 3 1/2 cups bread flour shopping list
- 1 packet instant active dry yeast shopping list
- 3/4 cup water, heated to 110 degrees shopping list
- 1/3 cup brown sugar shopping list
- 1/3 cup cocoa shopping list
- 4 tablespoons butter shopping list
- 1/2 teaspoon salt shopping list
- 1 large egg at room temperature shopping list
- For the filling shopping list
- 5 ounces cream cheese shopping list
- 1 ounce semi-sweet baking chocolate, melted shopping list
- 3 tablespoons granulated sugar shopping list
- 2 tablespoons all-purpose flour shopping list
- 1 egg yolk shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1/8 teaspoon nutmeg shopping list
- chocolate glaze directions follows. shopping list
How to make it
- Mix about one cup of the flour, the yeast, and the heated water until smooth.
- This will hydrate the instant yeast.
- If you are using other than instant yeast, hydrate the yeast separately.
- . Add the brown sugar, cocoa, butter, salt, and egg and mix.
- Add enough of the remaining bread flour to make a soft but not tacky dough.
- Knead until the gluten is developed, about four minutes with a stand-type mixer at medium speed.
- Set the dough in a greased bowl, cover, and let it stand until doubled, about one hour.
- To make the filling, beat the cream cheese until soft and smooth.
- Add the melted chocolate while it is still hot and mix until smooth.
- Add the sugar, flour, egg yolk, vanilla, and nutmeg and mix until smooth.
- Once the dough has risen, use a knife to divide the dough into three equal pieces.
- Roll the dough pieces with a rolling pin to rectangles 15 inches by 5 inches.
- Spread one-third of the filling down the center of each leaving a one-inch border with no filling.
- Roll the rectangle into fifteen-inch long ropes with the filling inside.
- Pinch any seams together and roll the ropes with your hands on the counter until smooth.
- Braid the three ropes as if you were braiding pigtails. (Some people find it easier to create a symmetrical shape if they start braiding from the center.)
- When you get to the ends, wet them, pinch them together, and tuck them under.
- You should have a neat, symmetrical loaf when you are through.
- You can shape the loaf somewhat with your hands.
- If you don't like how the loaf looks, simply pull the braids apart and start again.
- Prepare a large baking sheet by greasing it and sprinkling it with cornmeal.
- Place the loaf on the pan, cover the loaf, and let it rise until doubled, about one hour.
- . Preheat the oven to 350 degrees.
- Bake the bread for 20 minutes then cover the bread with a large sheet of aluminum foil and bake for another ten to fifteen minutes to until done.
- The bread should “thump” when tapped on the bottom and the interior of the loaf should register 190 degrees with an insta-read thermometer.
- Let the bread cool on a wire rack.
- While the bread is cooling, make the glaze.
- With a hand-held mixer, beat one ounce cream cheese with one teaspoon vanilla.
- Add 1 1/2 cups powdered sugar and 2 tablespoons cocoa with enough warm water to make a glaze of drizzling consistency.
- Drizzle the chocolate glaze generously over the bread.
The Cookmidgelet Eastern, USA
The Rating2 people
unique!chichimonkeyface in Albany loved it
Sweet Tooth446 members
Chocolate Dreams354 members
Jewish Food Lovers100 members
Sweet Suite159 members
Chocoholics Anonymous154 members
Jewish Recipe Gems13 members
Unique And Unusual Recipes84 members
All Things Vegetarian65 members
Butter Is Better68 members