Indulge in Decadent Chocolate Challah Bread for Sweet Mornings

There’s something magical about the aroma that wafts through my kitchen when I’m baking bread. It conjures up warm memories of cozy Sunday mornings spent at my grandma’s house, where the world slowed down for just a moment, and we indulged in her homemade treats. One of those magical recipes was her chocolate challah bread, a delightful twist on the classic loaf that perfectly combines the rich flavor of chocolate with the soft, fluffy texture of traditional challah.

Your sweet mornings are about to get even sweeter with this Decadent Chocolate Challah Bread. Imagine slicing into a warm loaf studded with ribbons of melted chocolate, each bite a comforting embrace. The best part? It’s surprisingly simple to make, and I can’t wait to share this recipe with you!

Why You’ll Love This Recipe

• Perfect for breakfast or brunch – serve it warm with a dollop of butter or a sprinkle of powdered sugar.
• Great for sharing – this bread is a showstopper for gatherings or cozy family breakfasts.
• A delightful way to indulge without the fuss – your kitchen will smell like a bakery, and it’s easier than you think!
• This recipe can be made ahead of time, so breakfast is a breeze.

Ingredients

Gather these delightful ingredients to bring your chocolate challah dreams to life:

• 3 ½ cups all-purpose flour (plus extra for kneading)
• 1 packet (2 ¼ teaspoons) active dry yeast
• ½ cup granulated sugar
• 1 teaspoon salt
• ½ cup whole milk, warmed (not hot!)
• 3 large eggs, at room temperature
• ½ cup unsalted butter, melted
• 1 cup semi-sweet chocolate chips (or chunks for an extra chocolatey experience)
• 1 teaspoon vanilla extract

Note: Make sure your milk is warm, like a comfortable hug, but definitely not boiling. Too hot will kill the yeast.

Step-by-Step Instructions

Let’s roll up our sleeves and get baking! Here’s how you can create your very own chocolate challah bread:

1. In a large bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy—this is your yeast activating and it’s a beautiful sight!
2. In another bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the eggs, melted butter, and vanilla extract.
3. Pour the frothy yeast mixture into the well of the dry ingredients. Mix it together using a wooden spoon or spatula until a shaggy dough forms.
4. Flour your clean surface and turn the dough out. Knead it for about 8-10 minutes until it’s smooth and elastic. If it’s sticky, adding a little flour is okay, but resist the urge to add too much!
5. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm area for 1 to 1.5 hours, or until it has doubled in size. Patience is key here!
6. Once the dough has risen, punch it down gently to release the air. Add the chocolate chips and fold the dough to incorporate them evenly.
7. Dividing the dough into three equal pieces, roll each into long strands, about 12-14 inches long. Braid the strands together, pinching the ends to seal them. Place your beautiful braided loaf onto a parchment-lined baking sheet.
8. Cover the braided dough with a towel and let it rise again for about 30-40 minutes.
9. Preheat your oven to 350°F (175°C). Once the dough has risen, bake it for 25-30 minutes or until the top is a lovely golden brown and the loaf sounds hollow when tapped.
10. Cool on a wire rack before slicing into it—if you can wait that long!

Tip: If you over-knead, the bread can become dense, so keep it tender by kneading just until smooth!

Pro Tips & Variations

Let’s have a little fun with this recipe! Here are some tips and variations to elevate your chocolate challah:

• Nutty Twist: Add in some walnuts or hazelnuts with the chocolate for added crunch and flavor.
• Spicy Kick: A pinch of cinnamon or chili powder can add an unexpected heat to your chocolate!
• Glaze it Up: Whip up a simple chocolate glaze with powdered sugar and milk to drizzle over the top for an extra decadent touch.
• Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour for a nutty flavor and added nutrients.

Serving Suggestions

Oh, the possibilities are endless! This chocolate challah bread is perfect for serving at breakfast, brunch, or even as a delightful dessert. Here are a few ways to enjoy it:

• Warm, straight from the oven with a smear of softened butter.
• Drizzled with maple syrup and served alongside fresh fruit for a brunch feast.
• Toasted and topped with a light dusting of powdered sugar or a spray of whipped cream for an indulgent treat.
• Paired with a cup of rich coffee or tea, making every bite a cozy experience.

Imagine gathering around the table with friends, smiles all around, everyone sharing their own take on this delicious loaf. It’s pure joy.

Storage Tips

Now, if there’s any left (which is always a question with chocolate challah!), here’s how to keep it fresh:

• Room Temperature: Store it in an airtight container at room temperature for up to 2 days.
• Refrigeration: You can refrigerate it for up to 5 days, although it may lose a bit of its softness!
• Freezing: This bread freezes beautifully! Just wrap it tightly in plastic wrap and then tinfoil. It’ll stay fresh for up to 3 months. To eat, just thaw at room temperature and warm it in the oven for that fresh-baked feel.

FAQs

Can I use bread flour instead of all-purpose flour?

Absolutely! Bread flour will give you a nice chewy texture, but don’t be shy with the kneading if you go this route! Just keep an eye on the consistency.

What can I use if I don’t have whole milk?

No worries! You can swap in 2% milk, or even almond or oat milk if you’re looking for a non-dairy alternative. Just make sure it’s at a warm enough temperature to activate your yeast.

How do I know when my bread is fully baked?

It should be golden brown on the outside and sound hollow when you tap it on the bottom. A food thermometer is your best friend here—check for an internal temperature of about 190°F (88°C).

Can I add other fillings besides chocolate?

Definitely! Feel free to experiment with fillings like cream cheese, fruit preserves, or even Nutella. The sky’s the limit, and I’d love to hear about your combos!

Is this recipe suitable for a vegan diet?

While this specific recipe uses eggs and dairy, you can swap the eggs for flaxseed meal mixed with water and use plant-based milk and butter to make it vegan-friendly!

Conclusion

And there you have it! Your very own Decadent Chocolate Challah Bread that’s not only a feast for the taste buds but also a delightful treat for the soul. I can already envision you slicing into that warm loaf and sharing it with loved ones as laughter and stories fill the air. Don’t forget to come back and let me know how yours turned out, or share your own variations! Happy baking, my friend!

Indulge in Decadent Chocolate Challah Bread for Sweet Mornings

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• Author: mery
• Total Time: 2 hours
• Yield: 1 loaf 1x

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Description

Savor rich chocolate challah bread perfect for sweet mornings This delightful recipe will elevate your breakfast experience to new heights

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Ingredients

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3 ½ cups of all-purpose flour (plus extra for kneading)

1 packet (2 ¼ teaspoons) of active dry yeast

½ cup of granulated sugar

1 teaspoon of salt

½ cup of whole milk, warmed (not hot!)

3 large eggs, at room temperature

½ cup of unsalted butter, melted

1 cup of semi-sweet chocolate chips

1 teaspoon of vanilla extract

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Instructions

In a large bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

In another bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the eggs, melted butter, and vanilla extract.

Pour the frothy yeast mixture into the well of the dry ingredients. Mix it together using a wooden spoon or spatula until a shaggy dough forms.

Flour your clean surface and turn the dough out. Knead it for about 8-10 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm area for 1 to 1.5 hours, or until it has doubled in size.

Once the dough has risen, punch it down gently to release the air. Add the chocolate chips and fold the dough to incorporate them evenly.

Dividing the dough into three equal pieces, roll each into long strands, about 12-14 inches long. Braid the strands together, pinching the ends to seal them.

Cover the braided dough with a towel and let it rise again for about 30-40 minutes.

Preheat your oven to 350°F (175°C). Once the dough has risen, bake it for 25-30 minutes or until the top is a lovely golden brown.

Cool on a wire rack before slicing into it.

Notes

A delicious twist on the classic challah bread, this decadent chocolate challah bread features ribbons of melted chocolate, perfect for breakfast, brunch, or dessert.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Cuisine: Jewish

Nutrition

• Serving Size: 1 loaf
• Calories: 250
• Sugar: 10g
• Fat: 10g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 5g