Chocolate Chip Challah Bread
kodiakcakes.com/blogs/recipes/chocolate-chip-challah-bread
Soft, golden, and slightly sweet, this Chocolate Chip Challah Bread combines the rich tradition of homemade challah with the wholesome power of Kodiak Chocolate Chip Muffin Mix. Each braided loaf delivers that classic pillowy texture you love — now boosted with whole grains, a hearty dose of protein, and rich pockets of melty chocolate.
Perfect for holiday mornings, Shabbat dinners, gifting to neighbors, or tearing into while it’s warm, this twist on a classic holiday loaf bakes up beautifully with a glossy crust and soft, tender crumb. Go ahead — bake it, braid it, and fall head over bread with your new favorite holiday recipe.
Recipe provided by Kitchen McCabe
- Calories235
- Protein8g
- Total Fat10g
- Carbs31g
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Ingredients
- 1 tablespoon instant yeast
- 3/4 cups warm water, divided
- 1 teaspoon sugar
- 2 cups Kodiak Chocolate Chip Muffin Mix
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons honey
- 1/3 cup vegetable or light olive oil
- 3 eggs, divided
Directions
- Add the yeast and sugar to a small bowl and stir in 1/2 cup of the warm water. Set aside to proof.
- Place the chocolate chip muffin mix, all purpose flour, and salt in the base of a stand mixer.
- Place the honey, oil, 2 eggs, and remaining 1/4 cup water in a mixing bowl and whisk together until smooth.
- Once the yeast is bubbly, add to the flour mixture along with the other wet ingredients.
- Beat with a dough whisk until a sticky dough forms. Beat for 2-3 minutes.
- Oil a bowl and place dough inside(dough will be sticky). Cover with a towel and let rise in a warm place until doubled in size, 1 ½ - 2 hours.
- Preheat the oven to 375° F. Line a baking sheet with parchment paper.
- Once the dough is doubled in size, lightly oil a work surface. Tip the dough out onto the oiled surface and divide into three equal pieces.
- Carefully roll out each piece of dough into a long rope that is about 1-inch in diameter. Gently braid the 3 ropes.
- Carefully place the braided loaf onto the prepared baking sheet. Beat the remaining egg. Brush the loaf with the beaten egg.
- Bake in the preheated oven for 20 to 25 minutes. Loaf should be golden brown on top when done.
- Cool before slicing. Store in an airtight container.