Friday, July 29, 2016

Chocolate Chip Challah

2 1/2 cups 110° water  
1 packet active dry yeast
1/4 cup honey
4 tablespoons vegetable oil
2 eggs
3 teaspoon salt
8 cups all-purpose flour
1 1/2 cup mini chocolate chips

1 beat egg
1 tablespoon melted margarine (not hot so it doesn't cook the egg)
1 tablespoon honey mixture 

In a large bowl, sprinkle yeast over warm water.
Beat in sugar, oil, 2 eggs, and salt.
Add chocolate chips.
Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.
Knead until smooth and elastic and no longer sticky, adding flour as needed.
Cover with a damp clean cloth and let rise for 1 & 1/2 hours or until dough has doubled in bulk.
Punch down the risen dough and dump it onto a floured surface.
Divide it in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky.
Divide each half into thirds and roll into long ropes about 1 inch in wide.
Pinch one end of the three ropes together and braid, when you get to the end pinch them together to close your braid.
Grease two baking sheet and place 1 finished braid on each sheet.
Cover with towel and let rise about one hour.
Preheat oven to 375°.
Beat the remaining egg, butter and honey mixture and brush over each braid.
Bake at 375° for about 35 minutes on the middle rack.
The bread should have a hollow sound when you tap the bottom.
Transfer the bread to a cooling rack for at least 45 minutes to an hour before slicing.

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