Chocolate Challah
A Recipe by Gwen Offerdahl
2 3/4 to 3 1/4 cups all-purpose flour |
1/3 cup unsweetened cocoa powder |
1 pkg active dry yeast |
3/4 cup milk |
1/2 cup sugar |
1/4 cup butter |
1/2 tsp salt |
1 egg |
1/2 cup chopped pecans (optional) |
1/4 cup chopped, pitted dates (opt) |
1 tbsp finely shredded orange peel |
1 recipe three glazes (below) |
Stir together 1 cup of the flour, cocoa powder, and yeast in a large mixing bowl. Set aside.
Heat milk, sugar, butter, and salt in a medium saucepan to just warm (120-130 degrees) and butter almost melts.
Add milk mixture to flour mixture, add egg, and beat with an electric mixer on low or medium speed for about 30 seconds. Be sure to scrape the sides of the bowl constantly.
Beat the mixture on high for 3 minutes.
With a wooden spoon stir in orange peel, and if desired the pecans and dates. Stir in as much of the remaining flour as possible.
Turn out on a lightly floured surface. Knead, adding flour if necessary, until dough is moderately soft, smooth, and elastic; about 4 minutes.
Cover, let rise until doubled (about 1 1/2 hours).
Punch risen dough down, turn onto lightly floured surface. Divide into thirds, cover, and let rest for 10 minutes.
Shape each of the three pieces into ropes about 16 inches long and braid. Press ends together and tuck under. Cover and let rise until nearly doubled (about 1 hour).
Bake in oven preheated to 350 degrees for about 35 minutes, until bread sounds hollow when tapped. (You may want to cover loosely with foil for the last 10 minutes to prevent overbrowning, or bake in oven with a tray of water.)
Cool on a wire rack, drizzle with three glazes.
Three Glazes
In a medium mixing bowl stir together 3/4 cups sifted powdered sugar and 2 teaspoons of butter softened to room temperature. Add 1/2 to 1 tablespooon warm water to bring icing to drizzle consistency. Divide into three equal portions.
Into the first portion stir 1/2 teaspoon unsweetened cocoa powder. If necessary add warm water 1 drop at a time to maintain consistency.
Add 1/8 teaspoon instant coffee and a few drops of warm water to dissolve the coffee crystals, and add the mixture into the second portion. If necessary add warm water 1 drop at a time to maintain consistency.
Leave the third portion white.
Drizzle the glazes onto the cooled challah loaf.