Rrs Chocolate Chip Challah Bread Recipes

Steps:

• 1. Preheat oven 375.......Mix yeast and a pinch of sugar and 1 cup warm water in a small bowl and set aside while you measure out the dry ingredients, or until frothy.
• 2. Whisk 3 1/2 cups flour, remaining 1/2 cup sugar and salt in a very large bowl. Pour in the yeast mixture and stir with wooden spoon. Add 1 egg, vegetable oil and 1 cup warm water; stir until combined. You may have to add a little more warm water. Gradually sstir in the remaining 3 1/2 cups flour until dough comes together. Mix in chocolate chips. Turn dough out onto a floured surface and knead about 5 minutes. Transfer to a large slightly oiled bowl, cover with plastic wrap and let rise in warm place until doubled in size.....about 1 1/2 hours, check after 1 hr.
• 3. Divide dough into 3 equal portions. On floured board roll each portion into 1 1/2 to 2 inch wide strand about 16 inches long. Lay strands side by side on parchment paper and braid the strands, pinch the dough together at the end. Slide the parchment and bread onto a baking sheet. Beat the remaining egg with 1 tablspoon water in small bowl and bruch the egg wash all over the loaf. Bake until golden brown, about 30 minutes, test.

Steps:

• In a large bowl, dissolve sugar and yeast in warm water; let stand for 5 minutes. Add the oil, honey, eggs, egg yolks, salt and vanilla; mix well., Add 3 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in chocolate chips. Divide dough in half; divide each half into three portions. Shape each piece into an 12-in. rope., Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Combine cream and sugar. Brush some of the mixture over braids. Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks and brush with remaining cream mixture. Cool.

Steps:

• Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy.
• Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips.
• Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
• Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.
• Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided. Pinch the dough together at the end.
• Slide the loaf (with the parchment paper) onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes.

Steps:

• For the sponge starter: Add the sugar and yeast to the warm water. Mix to dissolve. Add about 1/2 cup of the bread flour and mix vigorously with a wire whisk. The mixture should look like a thick pancake batter. Cover with plastic or a plate and leave to ferment in a warm room temperature place for about an hour. This sponge will give the challah a rich flavor and will extend its shelf life.
• Add the remaining 1 1/2 cups bread flour, the semolina flour and salt into a mixer bowl. Add the sponge starter, oil, honey, yolks and egg. Mix on low speed with the dough hook until the ingredients seem to come together. Then switch to medium speed and knead to develop the gluten, 5 to 7 minutes. The dough should be smooth and satiny, and have a nice stretch.
• Shape the dough into a ball and place it back in the mixer bowl. Sprinkle a bit of olive oil and turn the dough so it's lightly coated. Cover with plastic or a plate and let rise in a warm area until doubled, about 1 1/2 hours. To test, lightly poke a finger in the dough. It should be relaxed and not pull back to shape immediately.
• Turn the dough onto a lightly floured counter and fold it over upon itself few times to redistribute the yeast. If using, sprinkle the raisins onto the dough and press them into it.
• Divide into desired number of braids (3, 4 or 6) and roll each braid to elongate. Braid the strands to a long loaf or a round shape and place on a baking tray lined with parchment paper. Brush the braided loaf with the egg wash and let rise until doubled in size, about 1 1/2 hours.
• Preheat the oven to 450 degrees F as the challah rises.
• Reapply the egg wash and, if using, sprinkle the seeds before placing the tray with the challah in the oven. Lower the oven temperature to 350 degrees F and bake until golden, 30 to 35 minutes. The challah will develop a deep brown and shiny crust, and will sound hollow when tapped on the underside. Cool on a rack.

Steps:

• 1. Preheat oven to 375 Mix the yeast, a pinch of sugar and 1 cup of warm water in a small bowl, set aside while u measure out dry ingrediants, let get frothy.
• 2. Whisk 3 1/2 cups flour, remaining 1/2 cup sugar and salt in a large bowl. Pour the yeast mixture and stir with wooden spoon. Add 1 egg, vegetable oil and 1 cup of warm water, stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips. Turn dough out onto a floured surface and kneed until smooth, about 5 or 6 minutes. Transfer to a large oiled bowl, cover and let rise in warm place intil doubled in size, 1 hr. 30 minutes...give or take a few minutes. Divie the dough into 3 equal portions. Roll each portion out to 2 inch wide, 16 inch long strands . Lay strands side by side. Lay on Parchment paper. Braid the 3 strands together, criss/cross until all dough is braided and pinch the ends together. Slide the loaf with the parchment paper onto a baking sheet. Beat the remaining egg with 1 tablespoon of water in a small bowl and brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes. Dough will sound hollow....May take a little longer depending on your oven. Enjoy

Steps:

• In a large bowl, dissolve the yeast and 1 Tablespoon of sugar in the water. Whisk until completely combined.
• Add vegetable oil and whisk. Then add 4 of the eggs, whisking for about one minute after each egg is added. Whisk in remaining sugar and salt. Add flour one cup at a time, mixing with a sturdy spoon after each cup.
• When all of the flour has been added, turn dough onto floured surface and knead the dough to remove all lumps. Clean out bowl and grease it. Form dough into a ball and return it to the bowl. Let dough rise for one hour in a warm. The dough should approximately double in size. Punch it down and then put chocolate chips in center of dough and reform dough into a ball so that the chocolate chips are encased in the center of the dough. Allow to rise for another 30 minutes.
• Remove dough from warm spot and place dough ball onto floured surface. Using a long serated knife, cut the dough in half and then cut each halve into thirds. Reform all six dough balls so that the chocolate is encased in the center of each ball. Then, using your hands, roll out each ball into a strand approximately 15 inches in length. Take three strands and pinch them together at one end, tucking the pinched ends under the bread. Braid the three strands together. When you get to the end of the strands, pinch the strands together and tuck under loaf. Repeat for remaining three strands to create a second loaf.
• Lightly grease a large baking sheet. Gently transfer the challahs to the baking sheet. Whisk remaining egg in a small bowl and brush generously onto each challah. Return loafs to warm spot to rise for another 30 minutes.
• Preheat oven to 375. Brush challahs with second round of egg wash. Be sure to get egg wash into all the cracks and crevices. Place loaves into oven on middle rack. Fill a baking dish or roasting pan with about two inches of water. Place dish on the rack below the challahs. Bake the challahs for thirty minutes, rotating the baking sheet once in the middle of baking time. Challahs should have a medium golden brown crust and sound hollow when tapped. Be sure to check challahs near end of baking time in order to avoid over cooking. Continue cooking past 30 minutes if challahs aren't golden brown yet.
• Cool challahs completely on wire baking rack.

Steps:

• Add the ingredients, except the chocolate chips, in the pan according to the order in the manufacturer's
• instructions.
• Set crust on medium and program for Basic or Sweet Bread cycle; press Start.
• At the beep, add the chocolate chips.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.