Chocolate Cinnamon Challah Bread

This Chocolate Cinnamon Challah Bread is a delightful twist on the traditional Jewish bread, combining the rich flavors of cocoa and warm cinnamon. The soft, braided texture is perfect for breakfast or dessert, making it a versatile addition to any meal. Made with fat-free milk and coconut oil, this recipe adheres to kosher dietary requirements while delivering a sweet and comforting experience.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup unsweetened baking cocoa
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 cup fat-free milk, warmed
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt

Instructions:

1. In a small bowl, combine the warm fat-free milk and active dry yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, cinnamon, and salt.
3. In another bowl, mix the melted coconut oil, eggs, and vanilla extract. Add the yeast mixture once it is frothy.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
6. Once risen, punch down the dough and divide it into three equal pieces. Roll each piece into a long rope and braid them together.
7. Place the braided dough onto a greased baking sheet. Cover and let it rise for another 30-45 minutes.
8. Preheat the oven to 350°F (175°C). Bake the challah for 25-30 minutes or until it sounds hollow when tapped on the bottom.
9. Allow the bread to cool on a wire rack before slicing. Serve warm or at room temperature.