There was a time in my life when I could eat cinnamon raisin bread every single day for breakfast. I wasn’t that great of a baker at the time and bought my favorite brand. When I learned how to get better baking with yeast type breads, I tackled how to bake a cinnamon raising challah.
It’s really not as complicated as you may think it is. I’ve shared a couple of challahs here before. This poppy seed challah is crazy good!!!I also really love this honey challah.
This is probably my favorite way to enjoy challah bread because, well, I love any cinnamon raisin type of a recipe. Don’t you??
I know it’s the new year and many of you are probably eating broth and juicing all day long. Heck, I dreamed of doing one of those detox juice diets for a day or two. I dreamed about it but I had no willpower to actually do it. But I did make a rockin’ lentil soup this week and it had LOTS of amazing kale in it. As good as a detox diet, maybe not. But it was homemade and it was delicious!
So for my friends that aren’t afraid of some carbs for the first month of the year, you’ve got to bake this challah bread! I can’t tell you how long ago I took these photos. It’s embarrassing, really, that I have so many photos that are just waiting to be shared here. It’s not really embarrassing, but I feel badly about it when I look at my drafts and I see I have 2 lasagnas and a scattering of cakes that should’ve been published months ago.
For now I will catch up with my baking and share with all of you this incredible cinnamon raisin challah. It’s truly delicious. It’s every thing you would ever wish for in a cinnamon raisin bread: light and fluffy, spicy and sweet. Someone told me I should sell this challah bread. Well, I’m not going into a challah bread baking business any time soon, but I will keep baking them when I can for my family, friends and for ME!
Happy beginning of the year and happy Wednesday to you! Thanks for stopping by and for your support!!:)
For the dough
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (no more than 110°F [43°C])
- 1/3 cup sugar
- 4 1/2 to 5 cups bread flour, or 5 1/2 to 6 cups bleached all-purpose flour
- 3 eggs
- 1/4 cup peanut, corn, or canola oil
- 2 teaspoons salt
for the filling
- 1 Tbsp. ground cinnamon
- 1/4 cup white granulated sugar
- 1/2 to 1 cup raisins, according to taste
- 4 Tbsp melted butter
for the egg wash
- 1 egg
- 1 teaspoon sugar
Gorgeous challah, Lora! I am not afraid of crabs ;).
Oops, I meant carbs!
We always are afraid of carbs… but sometimes, like for you bread, do wrong can be very exciting! I really love you recipe!
I adore challah! Love the addition of cinnamon and raisins! I bet this would make awesome french toast (I can't help but think of french toast when I see challah, haha).
I'm for Challahs and not detox juices. Good breads, excellent cakes could resorve more problems in life that a juice. That's my philosophy 🙂
I've to try a Challah with cinnamon and raisin. Thanks for that idea.
This bread looks heavenly! Love all those raisins inside!
I love all your challah breads, and, as always, this one is simply beautiful!!
This looks fantastic! I am a huge fan of carbs…and my breakfast usually consists of cinnamon raisin english muffins. This looks infinitely better though…I need to try it! 🙂
We were at my favorite bakery today and they had just pulled out their loaves of cinnamon raisin bread. The smell was HEAVENLY. Obviously, I must recreate it at home and doesn't this recipe look perfect? Thank you for sharing, sweet Lora!
I LOVE LOVE challah and this one is seriously tempting me to get in the kitchen today. Yum!
Challah is on my to-bake list this year and I gotta say, I wouldn't mind wolfing down a loaf of your gorgeous cinnamon raisin challah right now! I'll never give up carbs – I just love 'em too much! Beautiful job on this loaf, Lora.
I'm a big fan of flavored challah, and I particularly love raisins! Much better than regular white raisin bread too. I gave up on juice detox a long time ago, too stoic for me… There are so many other ways to eat less and healthy! And without missing on breads like this one!!
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Will it fit in a large loaf pan, maybe 12 inches long, instead of braiding it?
Hi Kelly-I never tried it in a loaf pan of (of any size), but you could try! Happy Baking! xxx
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Hy I love how easy you make it, I’m definitely trying to do it, quick question can I also add honey to the filling? Or would it make it too sweet?
Thanks
Solange
Hi Solange-thank you-it just takes a little practice and then it becomes really easy to make :). I would not add sugar + honey…that would be very sweet. Maybe you could replace the sugar with honey and see how it turns out. I hope you try it! Happy Baking! XX