I always say that I loathe Passover, but there is a part of me that also enjoys it. Or at the very least, appreciates its value. It’s a week where we are challenged to be even more thoughtful about the food we eat and where it comes from. And it’s almost like our own version of a spring cleanse. Bye-bye carbs, hello vegetables and creative use of potatoes. I do feel lighter after a week without bread and pasta, despite my bitching and moaning all the way through. And believe me, my husband can vouch for my constant kvetching.
But the time has come to indulge in some carbs once again, and I can’t wait to get back to my Friday routine of baking challah with my daughter.
And do you know what’s better than challah? Chocolate chip challah. And perhaps even better than chocolate chip challah? Double chocolate chip challah laced with cinnamon, vanilla and dark cocoa powder.
I swear by Hershey’s Special Dark cocoa powder and highly recommend you keep it stocked for cookies, cakes and sometimes even challah.
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challah
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
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I love everything but the cinnamon in this recipe…so I leave it out!!! DEVINE!!!
Can I make this recipe but with the cocoa and chocolate chips?? Believe me I love chocolate but not in my bread. Thank you.
This was absolutely scrumptious! I needed to add much more flour to achieve a bread dough consistency, but it really turned out great. I also did an overnight refrigerator rise to make life easier. I have visions of my grandkids devouring this challah for Rosh Hashana motzi, in French toast, and bread pudding – if I don’t eat it all first. I’ll definitely make this often.