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.
- 550-600g Flour
- 3/4 cup Water
- 30g Honey
- 50g Oil
- 3 Eggs
- 10g Salt
- 5g Yeast
- 1 Egg (for wash)
- Cinnamon (for wash)
- Mix yeast, honey, and water in bowl of stand mixer. Optionally wait until bubbly to confirm yeast is still alive and well.
- Add in oil, salt, eggs, and spices, and mix well.
- Add in lower amount of the flour and knead with dough hook until smooth adding more flour if necessary, about five minutes.
- Cover bowl with damp kitchen towel, and let rise for about an hour (about 45 minutes at altitude).
- Punch down dough, cover and let rise for another two hours (hour and a half at altitude).
- Scrape out dough onto oiled surface. It should now be divided into however many strands the braid will be made with.
- Roll pieces into strands, and braid as desired.
- Cover with damp lint-free towel and let rise for another hour (45 minutes at altitude).
- Halfway through rise, preheat oven to 350F.
- Beat another egg, and mix with more cinnamon if desired. Brush over top of loaf.
- Bake for about 20 minutes, until it looks golden but not burnt.