Chocolate Chip Challah

I had the pleasure of joining almost 200 women and girls at the Mega Challah Bake last week.


What a blast as we mixed, kneaded and braided between 400 and 500 Challahs. Not the most flattering picture, but here I am as I start rolling (is my hair really that red?).


We had out r choice of mix-ins and toppings.  I decided to go “sweet,” mixing in chocolate chips and topping the challot with cinnamon sugar.
I made both a 4-braid (above) and pull-apart knots.  We brought them home uncooked, stuck them in the freezer to bake later.  The also made delicious french toast…always a treat! 

Chocolate Chip Challah

from the Mega Challah Bake

1 1/3 cup warm water

2 1/4 tsp yeast

2 large eggs, separated

1/3 cup oil

1/3 cup sugar

2 tsp salt

4 cups flour

chocolate chips (as much as desired)

cinnamon sugar


Dissolve yeast in warm water with a pinch of sugar.

Add 1 egg, oil, sugar and salt and mix well.

Add flour, 2 cups at a time, and the chocolate chips. Knead well (add extra flour if necessary, up to 1/2 cup).  Cover the dough or place in a plastic bag and let rise for 30 minutes.

Divide and braid the dough, place on a greased pan and brush with the other egg.  Sprinkle the cinnamon sugar on top.

Let rise for another 30 minutes. Preheat oven to 350F.

Bake until golden (30-45 minutes). Cool on racks.

 Makes 2 loaves



3 Comments Add yours

  1. djdfr says:

    Very enticing. Was this for a cause?


    1. Yes, the Chabad house


  2. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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