Chocolate Chip Challah Bread

From Andie Evans
Makes 1 16-to-18-inch loaf
Total Time: 2 hours, 15 minutes

2 packets active dry yeast (4 1/2 tsp.)
1/2 c. sugar, plus a pinch
7 c. AP flour, plus more for dusting
1 Tbsp. salt
2 large eggs
1/2 c. vegetable oil, plus more for the bowl
1 c. semisweet chocolate chips

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.

Preheat the oven to 375. 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. When all the dough has been braided, pinch the dough together at the end.

That's what it looks like, people!

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.