Courtesy of Ian Thompson

CHOCOLATECHIPCHALLAH

Ingredients: 0.35 oz (10 gm) instant dried yeast 7.5 oz (210 mL) lukewarm water 1.1 lbs (500 gm) all-purpose flour 2.3 oz (65 gm) granulated sugar

4.3 fluid oz (125 mL) vegetable oil seeds from 1 vanilla bean 6.2 oz (175 gm) dark chocolate chips 1 lightly beaten egg yolk, for egg wash Pearl sugar or raw sugar, optional

1 1/2 tsp salt 2 large eggs Directions: 1. Place yeast and water into a medium mixing bowl. Stir to combine. Set mixture aside for yeast to proof, about 5 minutes. Meanwhile, combine flour, sugar and salt in a stand mixer bowl with dough hook attachment on low speed. 2. In a large pouring jug, whisk together eggs, vegetable oil and vanilla bean seeds. 3. Pour yeast mixture into dry ingredients. Mix on medium-low speed to form a rough dough, about 30 seconds. Add egg mixture and knead on medium-high speed for 6 to 8 minutes, or until a smooth dough begins to form. Pause mixing as needed to scrape sides of bowl. Add in the chocolate chips and knead until just combined, about 15 seconds. 4. Empty dough onto a lightly floured surface and knead by hand until it is no longer sticky, adding a tbsp of flour if needed. 5. Transfer dough to a large, lightly greased bowl and cover with plastic wrap. Let dough rise until doubled in size, about 1 to 1 1/2 hours. 6. Pre-heat oven to 375° F (180° C). Line a baking sheet with non-stick parchment paper. 7. Divide dough into 3 equal rolls, about 1 ft (30 cm) in length. Flatten each portion to a 3 in (7.5 cm) width and braid together. Pinch ends and gently tuck beneath the dough.

8. Use pastry brush to lightly glaze loaf with egg wash. Sprinkle the pearl or raw sugar, if using. 9. Bake for 20 to 23 minutes or until golden and an inserted skewer comes out clean. 10. Remove from oven and cool on a wire rack until just warm before slicing and serving.

Courtesy of www.ehow.com

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