Updated: Sep 24, 2020
This is a supper fluffy bread recipe. If you haven't made challah bread, you should give it a go. I will also be posting a few recipes with what you can do with leftover challah bread!
1 cup milk or water, lukewarm
2 tsp active dry yeast
1/4 cup honey
4 cups all purpose flour (whole wheat works as well)
2 tsp salt
2 Tbsp canola oil
2 tsp cinnamon
1/4 cup raisons *optional
In measuring cup mix together warm water or milk, yeast and honey. Let sit for 15 minutes.
In large bowl combine flour, cinnamon and salt. With a fork mix in water yeast mixture. Continue mixing and add in oil and 2 eggs. If you are adding raisins add now. Mix until dough forms a ball, you may need to add a small amount of extra flour. Dough will be slightly sticky still, but able to form a ball. Place dough onto counter and kneed for 8 minutes. Place on floured counter, cover with a warm damp tower and let sit for an hour to and hour and a half or until doubled in size.
Punch dough down, and portion into 3 equal portions. Roll each portion out into a long log. Lay all 3 in a row, and connect at the top and pinch together and braid. Once fully braided cover with warm damp towel and let rise for 30 minutes.
Preheat oven to 375˚F.
Once bread has fully rested for the second time. Mix 1 egg and using a pastry brush egg wash over bread.
Bake for 20-25 minutes until golden coloured. Let fully cool once removed from oven on a wire rack.
If you are using milk insure you microwave or heat on a stove top until warm not hot. Very important step, this is how your yeast will activate. Around 105˚F. Too cold or hot kills the yeast.