Ingredients

The following ingredients have 20 Servings
  • For dough:
  • 5 cups unbleached all-purpose flour plus extra for dusting
  • 1/2 Tbsp yeast
  • 1 1/4 cup lukewarm water
  • 1 tsp sugar
  • 1/4 cup vegetable oil
  • 1/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 cup sugar
  • 1/2 Tbsp salt
  • 2 eggs plus 1 egg for brushing
  • 1 cup semi-sweet chocolate chips
  • For crumb topping:
  • 1/2 cup flour
  • 3 Tbsp margarine
  • 1/4 cup light brown sugar
  • 1/8 tsp salt
  • 1/4 cup peanut butter

Instruction

  • Put yeast and 1 tsp sugar into a small bowl. Add lukewarm water, stir gently and allow to sit until foamy bubbles form on top, around 10 minutes.
  • In the meantime, mix together 1 1/2 cups flour, sugar, salt, vanilla, peanut butter and vegetable oil in a mixing bowl fitted with the whisk attachment. When yeast-water mixture is ready, add to flour mixture until it is incorporated.
  • Add eggs one at a time and another cup of flour. Mix thoroughly.
  • Change to dough hook on mixer, or if working without a mixer, continue to mix in a large bowl. Add chocolate chips.
  • When the dough is too difficult to stir, flour a working surface and start kneading. Add remaining flour and knead for 10 more minutes.
  • Grease a large bowl and add dough to bowl. Cover with warm, wet towel. Let dough rise for 2-6 hours, punching down at least once.
  • To make the crumbs, add flour, brown sugar, salt, margarine and peanut butter to a bowl. Using a pastry cutter or two knives, cut ingredients together until small-medium size crumbs form. Set aside.
  • Preheat oven to 350 degrees.
  • When challah has risen, braid challah into two medium sized loaves. Place loaves on baking sheet lined with parchment paper or a silpat. Allow challah to rise 30-60 minutes extra.
  • Brush challah with beaten egg and sprinkle crumbs on top.
  • Bake 25-30 minutes or until outside is golden, and a toothpick inserted in the middle comes out clean.