This beautiful double chocolate challah bread makes the perfect breakfast. Toast it and add your favorite jam or chocolate spread. Or, slice it up and turn it into a gorgeous French toast!
I totally did not mean to make this challah. I mean, I did, but it wasn’t my original plan. You see, I had planned on baking a loaf of cinnamon sugar brioche, but my bread dough did not work out. And when I say it didn’t work out, I mean that it baked up as hard as a hockey puck.
Sadly, I discarded that loaf and started again. Only this time, I made this double chocolate challah bread instead. I was craving some freshly baked bread and wanted something chocolatey. I’ve had success making regular challah, so this time, I tried one with lots of chocolate. Just for good measure, I sprinkled additional chocolate chips on top. One can never have too much chocolate, right?
I baked this bread on a very cold day. It was so cold, in fact, that I wore my thick winter puffy coat indoors all morning. I had the zipper all the way up to the top so my neck was not exposed. True story. Since it was a chilly day, I had to trick my bread into rising. I turned the oven to 175 degrees F and placed my bread inside so it would properly double in volume. It worked.
A few hours later, I had this beautiful loaf of bread. It had a gorgeous shiny crust, and the inside was soft and fluffy. Of course, I had a slice with some Nutella on it. Because one can never have too much chocolate.
While I didn’t do this, I imagine this would make an amazing French toast!
Double chocolate challah bread
- 2 and ¼ teaspoons (1 packet) active dry yeast
- 1 large egg
- ½ cup plus 1 Tablespoon granulated sugar divided
- 1 cup lukewarm water
- ¼ cup plus 1 Tablespoon vegetable oil
- ½ teaspoon salt
- 4-5 cups bread flour can substitute with all-purpose if needed
- 2 Tablespoons unsweetened cocoa powder
- 1 Tablespoon vegetable oil
- 1 and ½ Tablespoons hot water
- ¼ cup powdered sugar
- 1-2 cups semi-sweet chocolate chips
- 1 egg for egg wash
- additional chocolate chips optional
Make the challah dough
- In the bowl of a stand mixer fitted with the dough hook attachment, add the yeast, 1 Tablespoon of the sugar and the warm water. Allow to sit until frothy, about 5-10 minutes.
- Add the remaining sugar, egg, oil, 3 cups of the flour, and salt and knead on medium speed. Add more flour if the dough is too sticky (I ended up using about 3 and ½ total cups of flour). Your dough should be tacky but not sticky.
- Knead into a ball and place in a well-greased bowl. Cover and rest in a warm place (I turned my oven to 175°F and placed my dough in the oven, closed) until doubled.
Make the chocolate paste
- Mix all the ingredients together in a small bowl and set aside.
Assemble the challah
- Transfer the dough to a lightly floured working surface. Divide into 6 equal portions. Roll each piece of dough into a long, skinny rectangle.
- Smear some of the chocolate paste into the center of the dough, making sure to leave a ½ inch perimeter.
- Roll the dough into a log (lengthwise). Pinch the top and bottom and the seams all together. Set aside and repeat with the remaining 5 dough balls.
- Set the 6 strands side by side and pinch the top. Braid the challah (refer to YouTube for some fabulous videos on how to do this). Tuck the ends under and allow to rise again for at least another 30 minutes.
- Meanwhile, preheat your oven to 350°F.
- Brush the top of your challah with the beaten egg. If desired, add chocolate chips in between the nooks and crannies. Place your bread in your preheated oven and bake for 35-45 minutes or until golden on top.
- Allow the bread to cool before slicing and serving.