Cinnamon Raisin & Sesame Seed Challah
- 2 packages quick-rise yeast
- 2 cups warm water (110 degrees F)
- 1 T salt
- 1/4 cup and 2 T sugar
- 1/2 cup unsalted butter, melted
- 2 eggs
- 6 cups bread flour
Egg Wash
Ingredients
- 1 egg white
- 1/4 t vanilla extract
- 1 T sesame seeds
Cinnamon Raisin
Filling Ingredients
- 2 t cinnamon
- 1 T sugar
- 1/4 cup raisins
Directions
- In a large mixing bowl, sprinkle the yeast over the water and gently stir to moisten the yeast
- Stir in the salt, sugar, butter, eggs and beat well
- Gradually add in the flour, 1 cup at a time, until the dough becomes slightly tacky
- If using a mixer with a bread hook, attach the hook and knead on medium speed until smooth and elastic; about 8-10 minutes (or turn the bread out onto a floured surface and knead by hand)
- Line 2 baking sheets with parchment paper; set aside
- Roll the dough into a large ball and cut it in half; place 1 aside
- With 1 of the dough balls, cut it into 3 equal pieces
- Roll out the pieces into 3 equal length ropes
- Place the ropes onto the parchment paper lined baking sheet and braid them; make sure the ends are nicely stuck together
- Place that loaf in a warm place and allow the dough to rise until doubled in size; about 1 to 1 1/2 hours
- With the second dough ball, roll the dough out into a large rectangle and transfer the dough to the parchment lined baking sheet
- In a small bowl, mix together the cinnamon, sugar, and raisins
- Leaving a 1” border around all edges sprinkle the cinnamon and sugar mixture onto the open surface
- Roll the dough up like a jelly roll and place with the other loaf to rise
- Preheat the oven to 350 degrees F
- Whisk together the egg white and vanilla extract
- Brush each loaf with the egg white mixture
- Sprinkle the braided loaf with sesame seeds
- Bake for about 30 minutes; until the bread is golden brown
- Let cool before slicing
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