Ingredients for Cinnamon And Cranberry Challah
- 1 cup (240ml) warm water
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 tablespoon granulated sugar
- Eggs
- Vegetable Oil
- 1 teaspoon salt
- Ground Cinnamon
- All Purpose Flour
- Dried Sweetened Cranberries
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How to Make Cinnamon And Cranberry Challah
- In a small bowl, combine warm water, yeast, and 1 tablespoon sugar. Let stand for 10 minutes until foamy.
- In a large bowl, whisk together 3 large eggs, 1 large egg white, 1/4 cup oil, 1 teaspoon salt, and 1 tablespoon cinnamon.
- Stir in the yeast mixture and 5 1/4 cups flour until a soft dough forms.
- Add 1 cup sweetened dried cranberries and gently knead the dough with floured hands.
- Gradually add the remaining 3/4 cup flour, kneading until the dough is smooth and elastic (about 5 minutes).
- Lightly grease a large bowl. Place the dough in the bowl, turning to coat with oil.
- Cover the bowl with a clean kitchen towel and let rise in a warm place until doubled in size (about 2 hours).
- Punch down the dough and divide it in half.
- For each loaf: Divide the dough into 3 equal pieces. Roll each piece into a 14-inch rope.
- Braid the dough and pinch the ends to seal.
- Place the braided loaf on a greased baking sheet.
- Repeat steps 9-11 with the remaining dough.
- Cover the shaped loaves and let rise in a warm place until doubled in size (about 1 hour).
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together 1 egg yolk and 1 teaspoon water.
- Brush the loaves with the egg wash.
- Bake for 25-30 minutes, or until golden brown and the bottom sounds hollow when tapped. Cover with foil if the tops brown too quickly.
- Remove the loaves from the oven and let cool completely on a wire rack.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
426g
Fat
42g
Carbs
135g
