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Chocolate Chip Challah Bread Recipe

Chocolate Chip Challah Bread

Recipe courtesy Aliza Schwartz for Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

Showing 1-10 of 11

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  • on February 26, 2013

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    This recipe is not right. There should be a second rising, after the challah is braided, until doubled, before baking. Do that and I'm sure those of you who ended up with a dense loaf, will be pleased.

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  • on August 18, 2011

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    I am a Purist.Rather have Babka which Is Filled than Challah.

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  • on March 08, 2011

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    this bread is sooo good! my family loves it!

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  • on February 15, 2011

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    I have a bread maker, which usually calls for half of this recipe's ingredients per loaf, so I halved it from the start, and omitted the chips.(BTW, @ 1/2 ingredients, you get ~1 lb. loaf My first loaf was much better than bakery-bought, but the second was dense. The rise time must be observed. 1.5 hours total at least. My second only rose about an hour, and had not doubled in size. Oops. Well, for less than $.60/loaf, can you go wrong?
    I have the Kitchen Aid stand mixer with the dough hook, which kneads the dough for you in the bowl. I found that after knead/mixing, I floured the bowl, and 'swirled' the dough (like you'd swirl a drink in a cup and it made a nice round lump, easily transferred into the oiled-bowl.
    Overall, I was surprised at how easy it was to make.

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  • on January 02, 2011

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    I have never had Challah bread before so I had nothing to compare this bread to. It came out looking beautiful. I took it to a family Christmas party the day after I made it. It was well received. One person compared it to Mrs' Fields cookies. I had no issue with the texture, but again I had nothing to compare it to. It was an incredibly heavy loaf and I ended up bringing it back to my own party the next day and STILL had leftovers. Breaking it up in to 2 smaller loaves sounds like a great idea. Overall I think it was an impressive loaf and worthy of feeding a large group of people.

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  • on January 01, 2011

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    I'm not quite sure where the comments come from that say that the texture was bad, or that it was heavy; but I don't think that either was the case with the loave that I made. This bread was incredibly easy to make, it is really good. I do agree that it makes a lot, so maybe make two smaller loaves or individual loaves instead. I honestly could sit and eat the entire loave myself.

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  • on December 31, 2010

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    This is the best challah recipe I have tried in a while. It's easy and fun to make and really yummy, even without the chocolate chips. It makes great challah rolls -- for Shabbat, for gifts -- I put them into Chanukah gift bags for the teachers at my childrens' school and they loved them!

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  • on December 26, 2010

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    This challah bakes up huge so you could make it into two smaller loaves and freeze one for later. I agree that you could let it rise twice for better texture, but I followed the recipe to a "t" the first time and it turned out fine. Makes for amazing french toast!

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  • on December 24, 2010

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    To get a better textured bread, let it rise twice, like traditional Challah. Follow the recipe, except let it set to double again after you braid it. The texture will be much nicer.

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  • on December 06, 2010

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    Don't even bother with this recipe. I agree with the other reviewer- it was very heavy and the texture was weird. It also doesn't taste like challah. The Bistro Challah on the Food network website is much tastier than this one so you try that one instead.

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