Chocolate Chip Challah

Ingredients:

• 2 packs active dry yeast (4.5 tsp)
• 1/2 cup sugar plus a pinch more
• 7 cups of wheat flour, plus a little more for working with the dough
• 1 tbsp. salt
• 2 eggs category CO
• 1/2 cup vegetable oil, plus more for greasing the bowl
• 1 cup semi-sweet chocolate chips

Preparation:

1. Preheat oven to 190°C. In a small bowl, combine the yeast, a pinch of sugar, and 1 cup of warm water. Let it sit while you measure out the other dry ingredients or until foamy.
   
   In a large bowl, combine 3.5 cups flour, the remaining 1/2 cup sugar, and salt. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, vegetable oil, and 1 cup warm water. Stir. Gradually add the remaining 3.5 cups flour until the dough begins to come together. Stir in the chocolate chips.
2. Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large, greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 hour 30 minutes.
   
   Divide the dough into 3 equal parts. On a floured surface, roll each part into a ball, then roll each ball into a rope 4-5 cm wide and approximately 40 cm long. Place the ropes side by side on a sheet of parchment paper and pinch at one end.
3. Make a braid from 3 strands: Place the right strand over the middle strand, forming a cross. Then place the left strand over the middle strand, forming a cross. Repeat the same steps, intertwining the right and middle strands, then the left and middle strands, until you reach the end. Finally, join the strands together.
   
   Transfer the loaf (with the parchment paper) to a baking sheet. In a small bowl, beat the remaining egg with a tablespoon of water, then brush the entire loaf with this mixture. Bake. challah until golden brown, about 30 minutes.