CHOCOLATE –SWIRLED CHALLAH

Medium-Advanced


1 hr active, 4 ½ hrs total


2 small loaves


Best eaten fresh. Store in airtight bag or foil for up to 5 days

Featured in this Recipe:
68% Olive Oil Bar

Challah is a soft, rich, yeasted bread. We’ve made it even more delicious and impressive-looking with a chocolate swirl using our 68% Olive Oil Sea Salt Bar and a whole wheat flour for added health benefits and a bolder flavor. Bring a loaf to your next gathering for a sure crowd-pleaser or enjoy it daily with a cup of tea or coffee. (Psst, it also makes for a mean French Toast)

INGREDIENTS

DOUGH

2 ¼ tsp Active-Dry Yeast (1 Packet)

¾ Cup Warm water

1 tsp Sugar

1 ¼ C Whole Wheat Flour

2 C All-Purpose White Wheat Flour, plus some for dusting

1 tsp. Kosher Salt

2 Large eggs

¼ C Canola Oil (plus addition for greasing)

¼ C Honey

 

CHOCOLATE SWIRL

1 - 68% Olive Oil Sea Salt Bar*

1 tsp. Coconut Oil

 

EGG WASH

1 egg

 

NOTES:

PAN SIZE: 2 - Standard Loaf Pans

* We used our 68% Cacao Olive Oil Bar but any of our Bittersweet Chocolate Bars or Drinking Chocolate work for this step.

RECIPE

Challah Dough

    • In a medium bowl, stir in the yeast, warm water, and sugar. Set aside until foamy.
    • In a large bowl, mix in whole wheat flour, white flour, and salt.
    • Whisk in the canola oil, honey, and eggs into the bowl with the yeast.
    • Stir the wet ingredients into the flour mixture. Stirring until the dough becomes thick.
    • Begin forming the dough into a ball, and place on a light floured surface.
    • Knead the dough until it becomes smooth and not sticky, about 10 minutes. If the dough becomes too sticky, add a handful of flour to the ball and continue kneading. You may have to do this a couple times.
    • Transfer the kneaded dough to a clean bowl and drizzle with a light layer of olive oil.
    • Cover the bowl with plastic wrap and leave in a warm or sunny place to rise for 3 hours or until tripled in size.

 

Chocolate Swirl

      • Near the end of the rising period, fill a small sauce pot with an inch of water and bring to a simmer.
      • Break up your chocolate bar into small pieces and place in a heat proof bowl. Place the heat proof bowl over the pot of simmer water (This is called the “double boiler” method and prevents the chocolate from burning).
      • Stir the chocolate until completely smooth then add the coconut oil. When fully combined remove the chocolate from heat and let sit.
      • Once dough has risen, Preheat oven to 375F.
      • Line two loaf pans with parchment paper and set aside.
      • Turn your dough out onto a lightly floured work surface.
      • Divide the dough into two equal pieces. Set one half aside while working with the first.
      • Use a rolling pin to roll out the dough to a 9 in. long and ¼-½ in. thick rectangular slab.
      • With a spoon or spatula, coat the surface of the dough with a thin-layer of chocolate, leaving a ½ in. border on all sides.
      • Begin rolling the dough, length-wise until you have one, long log.
      • Cut the log down the length so you have two skinnier pieces. Pick them back together on one end and begin twisting them around each other.
      • Pinch the dough together again at the end.
      • Carefully, place the loaf into one of the parchment lined loaves. Repeat this process with the other half of the dough.

 

Egg Wash

      • In a small bowl, crack and whisk your egg wash egg.
      • Using a pastry brush, lightly coat each loaf with the egg wash. Avoid pooling of any egg as this will create a bubbly finish on your crust.
      • Place each loaf on the middle rack of your oven.
      • Bake for 25-35 minutes or until golden brown. Remove from oven and let cool on a cooling rack.
      • Enjoy!

 

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