Ingredients
2 1/4 teaspoon yeast
1/2 cup warm water
1 tablespoon honey
1 3/4 cups all-purpose flour
1 3/4 cups whole wheat flour
1 teaspoon salt
1/4 cup raisins
1 teaspoon cinnamon
1/4 cup non-dairy chocolate chips
2 eggs
6 tablespoons oil
1 teaspoon instant coffee
3 tablespoons honey
Step #1: Proof the Yeast
Proofing the yeast allows you to tell if the yeast is alive. In a small bowl, combine yeast, warm water and 1 tbs honey. Let the mixture sit for about five minutes. You will know that your yeast is alive if it expands and bubbles in the bowl. If this does not happen, try again, you may need to buy more yeast.
In a stand-mixer (with the dough blade attachment if you have one) combine all purpose flour, whole-wheat flour, salt, cinnamon, chocolate chips and raisins. I like to add the chocolate chips and raisins at this point so that they are equally distributed throughout the challah. Also, by coating them in flour they are less likely to sink to the bottom. Mix on low speed for 15-20 seconds.
Step #3 Combine wet ingredients.
In a small mixing bowl, combine eggs, oil, the remaining 3 tablespoons of honey and the instant coffee. Fold in the yeast.
Step #4 Knead Dough
With the mixer on low speed, gradually add the wet ingredients until they are entirely incorporated. You may have to kneed by hand to ensure that all of the flour is mixed into the dough. Once the dough has formed, mix on medium speed for 1-5 minutes. Cover the dough with a towel and allow it to rise for at least one hour. The dough should double in size.
Step #5 Braid and Bake Dough
Preheat the oven to 350 degrees. Braid the challah (I like to make a six braid challah) and let rise for at least another 45 minutes. Brush with egg and bake for 30 minutes.
This recipe makes 1 large or 2 small challot
Sounds super yummy!
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