Just kidding. I just wanted to share this challah recipe.
I’ve been wanting to make challah for a few weeks now, but it was Passover and it seemed a little sacrilegious to be making a bread with yeast during that time.
There’s something incredibly rewarding about making your own bread. I finally got around to it today and the two loaves of six-strand challah turned out beautifully.
All the credit for this recipe goes to Maya. I am simply rewriting it here to reflect the slight changes I made to it (including not actually performing the challah part).
Cinnamon Raisin Challah
- 2 packages (0.25 oz each) of dry active yeast
- 1 teaspoon of sugar
- 2 cups of warm water
- 4 teaspoons of salt
- 1/4 cup of cinnamon
- 1 cup of raisins
- 4 tablespoons of sugar
- 4 tablespoons of honey
- 2/3 cup of vegetable oil
- 6 eggs, well-beaten
- 7 cups of flour
- 2 cups of flour (for the kneading surface and to help the kneading)
- 1 egg
- Stir together the yeast, sugar and warm water.
- Let sit for 5-10 minutes as it foams up.
- In a larger bowl, mix together the salt, cinnamon, raisin, sugar, honey, vegetable oil, and eggs.
- Pour the yeast mixture into the large bowl and mix well.
- Add the 7 cups of flour, one cup at a time.
- Sprinkle flour on the kneading surface and knead the dough until it is no longer sticky.
- Place the dough back into the large bowl (cleaned and lightly floured) and cover it with a dishtowel. Put it in your oven (without turning the oven on) and let rise for 3 hours.
- Punch down the risen dough and then remove it from the bowl.
- Knead the dough again and then cut it in half (each half will yield a loaf).