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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
  1. Stir together the yeast, sugar and warm water.
  2. Let sit for 5-10 minutes as it foams up.
  3. In a larger bowl, mix together the salt, cinnamon, raisin, sugar, honey, vegetable oil, and eggs.
  4. Pour the yeast mixture into the large bowl and mix well.
  5. Add the 7 cups of flour, one cup at a time.
  6. Sprinkle flour on the kneading surface and knead the dough until it is no longer sticky.
  7. 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.
  8. Punch down the risen dough and then remove it from the bowl.
  9. Knead the dough again and then cut it in half (each half will yield a loaf).

10. Take each half and cut into sixths.

       11. Roll each sixths into a long rope (about 12-inches each).

12. Braid the ropes into a six-strand challah.

      (Here is Maya’s how-to video on braiding the six-strand challah.)
       13. Grease two baking sheets and place one loaf on each.
       14. Place in oven (don’t turn it on yet!) and cover with a dishtowel again, letting it rise for one hour.
       15. Meanwhile, beat an egg.
       16. After letting the braided dough rise for an hour, remove and brush with the egg wash. (Use as much of the egg wash as possible, or at least 80% of it, in order to achieve the golden look.)

17. Bake at 350 degrees F for 30 minutes or until loaves are golden brown.

And voila!

Next time I think I’m going to make it Rosh Hashanah style and make it circular – even prettier!