Hanukkah Recipes: Chocolate Challah

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Chocolate Challah

 

Jewish holidays that fall on a Sabbath often include a

sweet challah (HAH-luh) in their celebration, as a

symbolic way of ensuring a sweet year. Dates, nuts,

and orange peel add just the right twist for this

traditional braided bread of the Sabbath.

 

 

2-3/4 to 3-1/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 package active dry yeast

3/4 cup soy milk

1/2 cup sugar

1/4 cup margarine (at least 80 percent vegetable

oil)

1/2 teaspoon salt

1 egg

1/2 cup chopped pecans

1/4 cup chopped pitted dates

1 tablespoon finely shredded orange peel

Three Glazes (see recipe below)

 

 

1. In a large mixing bowl stir together 1 cup of the

flour, the cocoa powder, and yeast; set aside.

2. In a medium saucepan heat soy milk, sugar,

margarine, and salt just until warm (120 to 130

degrees) and margarine almost melts. Add milk mixture

to flour mixture. Add egg; beat with an electric mixer

on low to medium speed for 30 seconds, scraping the

side of the bowl constantly. Beat on high speed for 3

minutes. Using a wooden spoon, stir in pecans, chopped

dates, and orange peel. Stir in as much of the

remaining flour as you can.

3. Turn dough out onto a lightly floured surface.

Knead in enough of the remaining flour to make a

moderately soft dough that is smooth and elastic

(about 4 minutes). Shape dough into ball. Place in a

lightly greased bowl; turn once to grease the surface.

Cover and let rise in a warm place until double in

size (about 1-1/2 hours).

4. Punch dough down. Turn dough onto a lightly floured

surface. Divide dough into thirds. Cover and let rest

for 10 minutes. Shape each portion of dough into a

16-inch-long rope (3 ropes total). Place the ropes

about 1 inch apart on a lightly greased baking sheet.

 

5. Starting in the middle of ropes, loosely braid by

bringing the left rope under the center rope. Next

bring right rope under the new center rope. Repeat to

the end. On the other end, braid by bringing alternate

ropes over center rope. Press ends together to seal;

tuck under. Cover; let rise in a warm place until

nearly double (about 1 hour).

6. Bake in 325 degree F oven about 35 minutes or until

bread sounds hollow when lightly tapped. (If

necessary, cover loosely with foil the last 10 to 15

minutes of baking to prevent overbrowning.) Remove

from baking sheet. Cool on wire rack; drizzle with

Three Glazes. Makes 24 servings.

 

Make-ahead tip: Prepare challah but do not glaze. Wrap

in foil and place in large freezer container or

2-gallon plastic freezer bag. Seal, label, and freeze

up to 1 month. Thaw 2 hours at room temperature before

glazing.

 

Three Glazes: In a medium mixing bowl stir together

1-1/2 cups sifted powdered sugar and 4 teaspoons

softened margarine. Add enough warm water (1 to 2

tablespoons) to make icing of drizzling consistency.

Divide icing evenly into 3 portions. To 1 portion,

stir in 1 teaspoon unsweetened cocoa powder, adding

more warm water 1 drop at a time, if necessary, until

icing is of drizzling consistency. For another

portion, combine 1/4 teaspoon instant coffee crystals

and a few drops hot water until coffee is dissolved.

Add coffee mixture to powdered sugar mixture, adding

more warm water a drop at a time, if necessary, until

mixture reaches drizzling consistency. Leave the third

portion white. Use to glaze the bread.

 

 

Nutritional facts per serving

calories: 144 , total fat: 5g , saturated fat: 1g ,

cholesterol: 9mg , sodium: 81mg , carbohydrate: 23g ,

fiber: 1g , protein: 3g , vitamin A: 4% , calcium: 2%

, iron: 6%

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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