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Loading ... WTSIM ... Chocolate Chunk Challah!
The 'Hall is the traditional Jewish braided bread of choice since it is central to the symbolism of the Shabbat meal, the traditional religious festivals and family celebrations. Although close to the cake by cottony texture due to its dough enriched with eggs and fat (typically oil), the 'Halla is primarily a bread sweet taste that accompanies the meal. In the United States, the Challah has become synonymous with cake and it is in this context it is made: more sugar and more eggs than the traditional butter in place of oil and especially adding dried fruit, grapes, apple or chocolate here.
At the 6th edition of the game Waiter, There's Something In My ... on the theme chosen by Andrew from Spittoon Extra Bread in all its forms and derivatives, I chose this recipe unconventional 'Halla songs chocolate inspired by Ari .. a successful combination!
(for 2 or 3 huge braids normal) - 700 to 780g flour T45 or T55
- 2 DC instant dry yeast or 1 bag of 7g or 15g fresh yeast
- 100g sugar
- 80g neutral oil
- 2 cs honey
- 2 eggs
- 350ml water
- 120g dark chocolate 62% cut in pieces the size of a hazelnut
- 1 egg for gilding; white sesame seeds to decorate or other
Mix the remaining flour with instant yeast and gradually add in the dough and continue to mix with the spoon (or crochet) horn regularly walls (scratching the walls to retrieve the dough) until the dough begins to gather into a ball. By hand, when the dough becomes too difficult to work with the wooden spoon (it should be about 1 / 3 of total flour to incorporate), the transfer on the work plan and add the remaining flour gradually As the dough is prepared for the ball no longer sticks to the fingers or the work plan.
Personal note: The amount of flour depends on the type used, quality, weight of the eggs used etc ... In general, you should always add flour sparingly, work the dough for the well and expect it to amalgamate has absorbed as much liquid before you add .. and most importantly, regularly clean their hands to remove any trace of sticky residue. A too much flour makes the dough tough and brioche bread too dense. Knead 5 to 10 minutes by adjusting with flour until the dough is homogeneous, flexible and elastic. Form a rough ball, cover and let stand 10 min.
If we used a robot or MAP for kneading, transfer the dough on a work plan lightly flour.
Flatten the dough with the palms of the hands and spread with the flat of the hand (or roll) to form a rectangle 20 cm x 25 cm. Divide the chocolate pieces over by pressing lightly into the dough. Fold the dough into 2 on the side to imprison chocolate, welding the edges by pressing with your fingers, then fold the ends under the "rod" 2 or 3 cm to close the sides. Let stand 10 min.
Note: these times of rest at this stage is to relax a little gluten, which allows you to continue to handle the dough without tearing.
Lightly oil a large bowl. Form a ball by folding the edges of the pudding in the dough and pinching them between your fingers to seal. Transfer the ball into the bowl by turning on all sides so that its surface is completely oiled. Cover with film food and / or cloth and let stand 1 hour to 45 minutes (it should double in volume).
Pour the dough on a work plan slightly flour gently pushing it to degas. Divide the dough into 6 pieces of the same weight for 2 braids (3 sprigs) or 3 to 9 braids or if you feel like it in 2 to 8 braids 4 strands or try the superb 6 strands (click).
Shape each piece of sausage in about 30 to 40 cm long, collect the strands 3 by 3 (or 4 by 4) strongly supports the end to seal and braiding strands up to 5 cm from the end. Gather the ends by pressing as before and in the fold under the braid for a regular board.
Place braid on 1 or 2 baking sheets covered with parchment paper or a baking sheet, leaving a wide space between them.
Brush beaten egg with a pinch of salt to avoid sinking under the braid.
Let stand 45 minutes to 1 hour repeating 2 times staining the egg after 15 and 30 min.
Preheat oven th 6 (180 ° C).
Brown again braids that have doubled in volume and then sprinkle with sesame seeds (I used pieces of peanuts mixed and can use almonds, hazelnuts or crushed pearl sugar to taste).
Oven and bake 20 to 30 minutes depending on the size of braids (large braids need more cooking). If 2 hotplates are used, the reverse half-cooked and eventually covered with a sheet of aluminum foil if the strings are color too quickly. Cool on rack.
These rolls can be kept well wrapped in plastic bags to prevent them from drying out. The remains are of absolutely delicious toasted sandwiches.
Ma 'Halla traditional Shabbat
John Scharffenberger and Robert Steinberg via Startribune and blog Ari 
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by small talk
The last picture I sketched and I tasted huuuuuuummm!
by mayacook
Your Challah are superb! I think I prefer the nature .... I want to bin test Elsewhere!
by barbichounette
As usual, it's very beautiful and very pro!
Bizzzzzzzzzzzz
Barbichounette
by madjy
Your challah are superb, the economy looks like cotton is bravo to your sublime as usual!
by Flo
It looks very good!
by Khala
thank you for your message! and you could not give me a most beautiful birthday present!
Finally, the long-awaited recipe!
thank you very much
by Andrew
wonderful! Many thanks for taking part in Waiter ... the round up is on its way.
by Zoubida
Beautiful! It is a pain that I often (the recipe on the book by Julia Child "Baking with Julia"). And I love my children. Yours is original and the economy is superb.
Bravo!
by Papilles and Pupils
It is beautiful!
by gad
Finally, a recipe for halla, I prefer the kind but I'll try the chocolate taste
thank you miles
caroline
by Avital
Oops, I fear me wrong include the recipe here is not mine, it is a recipe for 'halla to hear American brioche and sweet. The last photo shows the 'traditional halla that I prepare every week: it is not sweet and it is not the same recipe. The only reason I can not publish my recipe is on its approximation: I do not know how I add water to knead, I often biga (yeast leavening) "judgmental" and I kneaded by hand d a very special film that needed to understand .. and I have no one to hand! If there are volunteers ...
by Doria
It is this superb brioche chocalatée.
by Cat
I saliva throughout your ticket!
by casa
Thank you for this recipe chocolate Hala it looks delicious I print
I would like the opportunity you give us your recipe hala are you doing for Krabat.
by paola
Waouuu very appetizing everything. I discovered plenty of good recipes for bread.
Your blog is very nice.
A bientôt
by Anonymous
I accept the rough, if you want to tell us how you do then we will manage, but I beg you you can not we have shown the photo and not give us the recipe of your beautiful ... I Hallah do as you say "approximately" but your economy, your economy .... Miam.
Michèle de Bordeaux
by lory
beautiful! I note the recipe ... a snack, fast!
by Isma
I tested this delicious cake ... it was a crazy success! Avital thank you for all the wonderful recipes that you offered us!
Bises
by Jael
I'm also halla every Friday and to send the recipe to friends I made a mix of different ingredients for the yeast is a square of baker's yeast (42gr) 1 packet of yeast alsacienne (pink package) and approximately 350 to 450 ml of water for 1 kg of flour (add an egg and sometimes an egg white)
by Poplin
It is this beautiful cake!
Of course, I'm terribly tempted!
Good day
by veni
I'm always impressed to see your recipe ... They are all superb! The photo on the cake is so delicious! I do not know if a j'arrivrai the like but I can always try.
Congratulations and thank you for your recipes.
by emilia
they are such beautiful Hallot!
kol hakavod!
Beautiful bread. Love the photos!