Chocolate Cinnamon Challah Bread

This Chocolate Cinnamon Challah Bread is a delightful twist on the classic Jewish bread, combining rich chocolate and warm cinnamon flavors. The soft, braided texture is perfect for breakfast or dessert, making it a versatile addition to any meal. This recipe is nut-free and kosher, ensuring it meets dietary requirements while delivering a sweet, comforting experience.

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup unsweetened baking cocoa
• 1 tablespoon ground cinnamon
• 1 cup fat-free milk, warmed
• 1/4 cup coconut oil, melted
• 1/4 cup sugar
• 2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 2 large eggs
• 1 egg (for egg wash)
• 1 tablespoon water

Instructions:

1. In a small bowl, combine the warmed fat-free milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, whisk together the flour, cocoa powder, ground cinnamon, and salt.
3. In another bowl, beat the eggs and add the melted coconut oil and the yeast mixture. Mix well.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Once the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a long rope, about 12-14 inches long.
7. Braid the three ropes together to form a loaf. Pinch the ends to seal and tuck them under.
8. Place the braided loaf on a parchment-lined baking sheet. Cover it with a cloth and let it rise for another 30-45 minutes.
9. Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg and water to create an egg wash. Brush the top of the loaf with the egg wash.
10. Bake for 25-30 minutes, or until the bread sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing.