Jewish Chocolate Chip Mandel Bread Recipe photo by Taste of Home
Jewish Chocolate Chip Mandel Bread
TOTAL TIME: Prep: 10 min. + chilling Bake: 30 min.
YIELD: 12 servings.
This traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. —Monica Schnapp, Irvine, California
Ingredients
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1/2 cup vegetable oil
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1/2 cup plus 1 tablespoon sugar, divided
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2 large eggs, room temperature
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1/2 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup miniature semisweet chocolate chips
Directions
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1.
In a large bowl, beat oil and 1/2 cup sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually beat into oil mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours.
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2.
Preheat oven to 375°. Shape dough into a 12x3-in. rectangle on a parchment-lined baking sheet. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pan on a wire rack until firm, 10-12 minutes.
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3.
Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1-in. slices. Place on baking sheet, cut side down. Sprinkle with remaining 1 tablespoon sugar.
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4.
Bake until golden brown, 4-5 minutes on each side. Remove from pan to a wire rack to cool completely. Store between pieces of waxed paper in an airtight container.
Nutrition Facts
1 piece: 84 calories, 3g fat (2g saturated fat), 31mg cholesterol, 33mg sodium, 14g carbohydrate (13g sugars, 0 fiber), 1g protein.
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