Chocolate Challah BreadFrom midgelet 7 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
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