Lynsie Hallah

So Apron Strings girlfriend Lynsie now wife made a Challah (bread) and for a first attempt it was fabulous. The recipe came from the Food Network Magazine one of their contests. The winner was Aliza Schwartz of New Jersey. Yummy my babies use to get their Challah every Friday night which is Shabbat kind of of the Sunday dinner for the Jews. Alright so let us get right to the bread.

Now a couple of tips this bread was so big I think you could split the dough and get two loafs instead of one. But if you are having a family gathering or taking it to a party then one big one is okie dokie. Or freeze one.

Oh and get your ingredients all measured out ahead of time it is so helpful to have your stuff ready. It is what the chefs do and the cooking schools do. Either way this bread is delicious.

Chocolate Chip Challah Bread

2 packets active dry yeast (4 1/2 teaspoons)
1/2 cup sugar, plus a pinch
7 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 large eggs
1/2 cup vegetable oil, plus more for the bowl
1 cup semisweet chocolate chips

1. Preheat oven to 375*. 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 the mixture is foamy.

2. Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and 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 of warm water: stir until combined. Gradually stir in the remaining 3 1/2 cups of flour until the dough starts to come together. Mix in the chocolate chips.

3. Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover and let rise in a warm place until doubled in size, 1 hour to 1 hour and 30 minutes.

4. 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-to2-inch-wide strand, about 16 inches long. Lay the strands side by side on a piece of parchment paper and pinch together at one end.

5. Braid the 2 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat crossing the strands until all the dough is braided. Pinch the end together.

6. Slide the loaf (with the parchment paper) onto the baking sheet. Beat the remaining egg with one tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes.