Recipes: Chocolate chunk challah

Updated: January 31, 2007 - 3:57 PM

Chocolate chunk challah

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Chocolate chunk challah

Makes 2 loaves.

From "The Essence of Chocolate," by John Scharffenberger and Robert Steinberg; a recipe contributed by Sharon Lebewohl.

• 1¹/₂c. lukewarm water, divided

•¹/₂c. plus 1 tbsp. sugar, divided

• 1 (¹/₄-oz.) envelope active dry yeast

• 4¹/₂to 5¹/₂c. flour, divided

•¹/₄c. plus 2 tbsp. canola (or other flavorless) oil

• 2 tbsp. honey

• 3 eggs, divided

• 4 oz. semisweet chocolate (62-percent cacao suggested), chopped into chip-size chunks (regular chocolate chips work fine)

• 1 tbsp. sesame seeds

Directions

In a small bowl combine¹/₄cup of the water, 1 tablespoon of the sugar and the yeast. Stir to dissolve. If it does not foam in 10 to 15 minutes, discard and start with fresh yeast.

In the large bowl of an electric mixer, combine 1¹/₂cups of the flour, the remaining¹/₂cup of sugar, oil, honey, 2 eggs and the remaining 1¹/₄cups of water. Beat at low speed, scraping bowl.

Add the yeast mixture and 3 cups of flour, switch to dough hook and knead at low speed, scraping the bowl, until elastic dough forms. Only if needed add up to 1 more cup of flour. Let rest 10 minutes.

On a lightly floured board, shape into a 7- by 10-inch rectangle. Press the chocolate pieces into the dough and fold in half over the chips. Seal edges and tuck under; let rest 10 more minutes.

Lightly oil a large bowl. Form the dough into a ball by tucking edges under, and place in the bowl, turning to coat. Cover with a kitchen towel and let rise 45 minutes to an hour, until doubled in bulk.

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