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Source: The Love Of Baking (Robin Hood)
Prep Time: 20 min + rising
Bake Time: 35 min
Makes: 1 large challah
Freezes: Excellent
1 tbsp. granulated sugar
1/2 cup warm water
1 pkg. dry active yeast
3 1/2 cups Robin Hood bread flour, divided
1 tsp. salt
1/4 cup honey
2 Naturegg Omega 3 eggs, lightly beaten
2 Naturegg Omega 3 egg yolks
1/4 cup Crisco oil
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate, chopped
Glaze:
1 Naturegg Omega 3 egg, lightly beaten
Method:
In a small bowl, dissolve sugar in water. Sprinkle yeast over water and let stand for 10 minutes or until frothy.
In a separate bowl, combine 3 cups of the flour with salt. Stir yeast mixture and next 5 ingredients into flour until a rough coarse dough forms.
Turn dough out onto lightly floured surface. Knead, dusting with flour as necessary, for 10 minutes or until a smooth elastic dough forms.
Place dough in a large greased bowl, turning to grease all over. Cover with plastic wrap and let stand in warm, draft-free area for 1 hour or until doubled in size.
Punch down dough; knead in chocolate. divide dough into quarters; roll into 18" long ropes and braid. Transfer to baking sheet. Cover loosely with plastic wrap and let rise in warm, draft-free area for 1 hour or until doubled in size.
Glaze:
Preheat oven to 350F. Brush egg over surface of bread.
Bake for 30-35 minutes or until golden brown and loaf sounds hollow when tapped on the bottom. Let cool on baking sheet on wire rack, 30 to 60 minutes.
Prep Time: 20 min + rising
Bake Time: 35 min
Makes: 1 large challah
Freezes: Excellent
1 tbsp. granulated sugar
1/2 cup warm water
1 pkg. dry active yeast
3 1/2 cups Robin Hood bread flour, divided
1 tsp. salt
1/4 cup honey
2 Naturegg Omega 3 eggs, lightly beaten
2 Naturegg Omega 3 egg yolks
1/4 cup Crisco oil
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate, chopped
Glaze:
1 Naturegg Omega 3 egg, lightly beaten
Method:
In a small bowl, dissolve sugar in water. Sprinkle yeast over water and let stand for 10 minutes or until frothy.
In a separate bowl, combine 3 cups of the flour with salt. Stir yeast mixture and next 5 ingredients into flour until a rough coarse dough forms.
Turn dough out onto lightly floured surface. Knead, dusting with flour as necessary, for 10 minutes or until a smooth elastic dough forms.
Place dough in a large greased bowl, turning to grease all over. Cover with plastic wrap and let stand in warm, draft-free area for 1 hour or until doubled in size.
Punch down dough; knead in chocolate. divide dough into quarters; roll into 18" long ropes and braid. Transfer to baking sheet. Cover loosely with plastic wrap and let rise in warm, draft-free area for 1 hour or until doubled in size.
Glaze:
Preheat oven to 350F. Brush egg over surface of bread.
Bake for 30-35 minutes or until golden brown and loaf sounds hollow when tapped on the bottom. Let cool on baking sheet on wire rack, 30 to 60 minutes.
