Challah

A cinnamony challah bread recipe. With the cinnamon it's more sweet than savory. Makes about two loafs, depending on how big and how many braids. I'll often make one large five-strand loaf. The image above is just a stock photo for now, next time I make bread I'll update this.

Ingredients

  • 550-600g Flour
  • 3/4 cup Water
  • 30g Honey
  • 50g Oil
  • 3 Eggs
  • 10g Salt
  • 5g Yeast
  • Cinnamon
  • Nutmeg
  • 1 Egg (for wash)
  • Cinnamon (for wash)

Instructions

  1. Mix yeast, honey, and water in bowl of stand mixer. Optionally wait until bubbly to confirm yeast is still alive and well.
  2. Add in oil, salt, eggs, and spices, and mix well.
  3. Add in lower amount of the flour and knead with dough hook until smooth adding more flour if necessary, about five minutes.
  4. Cover bowl with damp kitchen towel, and let rise for about an hour (about 45 minutes at altitude).
  5. Punch down dough, cover and let rise for another two hours (hour and a half at altitude).
  6. Scrape out dough onto oiled surface. It should now be divided into however many strands the braid will be made with.
  7. Roll pieces into strands, and braid as desired.
  8. Cover with damp lint-free towel and let rise for another hour (45 minutes at altitude).
  9. Halfway through rise, preheat oven to 350F.
  10. Beat another egg, and mix with more cinnamon if desired. Brush over top of loaf.
  11. Bake for about 20 minutes, until it looks golden but not burnt.
  12. Enjoy!