Chocolate Chip Challah

Name: Chocolate Chip Challah
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 loaves (12 slices each).
Ingredients: 1 tablespoon sugar; 1 package (1/4 ounce) active dry yeast; 1/2 cup warm water (110° to 115°); 1/3 cup canola oil; 1/3 cup honey; 3 Nellie’s Free Range Eggs; 3 egg yolks; 1 teaspoon salt; 1 teaspoon vanilla extract; 3-1/2 to 4-1/4 cups all-purpose flour; 1/2 cup miniature semisweet chocolate chips; GLAZE:; 1/4 cup heavy whipping cream; 3/4 teaspoon sugar

I'm fond of baking and since Challah is not available where I live, I've created my own version to serve at Christmas and Easter. It is delicious and not as much work as you would think. There is a subtle chocolate flavor and when served warm the chocolate chips may be still melty. Leftovers are great for French toast or bread pudding.—Lorraine Caland, Shuniah, Ontario

Ingredients

1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup canola oil
1/3 cup honey
3 Nellie’s Free Range Eggs
3 egg yolks
1 teaspoon salt
1 teaspoon vanilla extract
3-1/2 to 4-1/4 cups all-purpose flour
1/2 cup miniature semisweet chocolate chips
GLAZE:
1/4 cup heavy whipping cream
3/4 teaspoon sugar

Directions

In a large bowl, dissolve sugar and yeast in warm water; let stand for 5 minutes. Add the oil, honey, eggs, egg yolks, salt and vanilla; mix well.
Add 3 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; knead in chocolate chips. Divide dough in half; divide each half into three portions. Shape each piece into an 12-in. rope.
Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
Combine cream and sugar. Brush some of the mixture over braids. Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks and brush with remaining cream mixture. Cool.