Chocolate Cinnamon Challah Bread

This Chocolate Cinnamon Challah Bread is a delightful twist on the classic Jewish bread, infused with rich cocoa and warm cinnamon. Its soft, braided texture and sweet aroma make it a perfect addition to any breakfast or brunch table. This recipe is nut-free and kosher, ensuring it meets dietary requirements while delivering a deliciously sweet treat.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup unsweetened baking cocoa
• 2 teaspoons ground cinnamon
• 1 cup fat-free milk, warmed
• 1/4 cup coconut oil, melted
• 1/2 cup liquid egg whites
• 1/4 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt

Instructions:

1. In a small bowl, dissolve the yeast in the warmed fat-free milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, cocoa, cinnamon, sugar, and salt.
3. Make a well in the center of the dry ingredients and add the melted coconut oil and liquid egg whites.
4. Pour the yeast mixture into the well and mix until a dough forms.
5. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Once risen, punch down the dough and divide it into three equal pieces.
8. Roll each piece into a long rope and braid them together to form a loaf.
9. Place the braided loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
10. Preheat the oven to 350°F (175°C).
11. Bake the challah for 25-30 minutes or until the top is firm and sounds hollow when tapped.
12. Allow to cool on a wire rack before slicing.