Double Chocolate Challah. I doubted myself whether it could actually be done. I love chocolate. I adore chocolate. This is serious business, I told myself, making a chocolate challah. Could it be done?
3/4 c water
2 tsp active dry yeast
5 tbsp sugar
1 egg plus 1 more for egg wash
1/4 c vegetable oil
3 c flour
4 tbsp dutch cocoa powder
about 1/4 c chocolate chips (I used Whole Foods Vegan chips for a pareve loaf)
Add egg and oil to yeast mixture and stir gently. Add flour mixture. Knead by hand or with a stand mixer. I ultimately had to add more water to the dough due to the added cocoa powder. I let my dough rise for about an hour and a half (I was in a hurry) it had nearly doubled in bulk.
Bake at 350 for around 30 minutes or until internal temperature reaches 180-200 degrees.
The Hazz and I, along with my mom, tried out the small roll we made as a sample. The verdict from all is, "Delicious." A warning, it's a little disorienting eating the challah. Because of the color and the aroma, you sort of expect chocolate cake. It's not that sweet. It's mild, rich, and delicious.