Hannakah Chocolate Challah
Source of Recipe
Unknown
Recipe Introduction
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.
List of Ingredients
Chocolate Challah
2 3/4 cups all-purpose flour -- (2 3/4 to 3 1/4)
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) Recipe
In a large mixing bowl stir together 1 cup of the
flour, cocoa powder, and yeast; set aside.
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.
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).
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.
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).
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.
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