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

Directions

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