I’m going to get right to the point with this recipe post because I’ve included a lot of step by step pictures and instructions. In getting right to the point, I’m going to tell you- make this bread! It is one of the most delicious things that I have ever baked and that is saying something! It is dense and yet somehow still, soft and moist. It is the perfect amount of sweet.
This recipe makes two large loaves. Some things that I like to do with it- you’ll never look at French toast or bread pudding the same again! (I never even enjoyed bread pudding before making it with this bread) I also enjoy it simply toasted with a little butter or cream cheese. Quite honestly, you don’t need anything on this bread to enjoy it.
Okay, yes, it takes a while for this bread to come together. You have to set aside about 1.5-2 hours for the bread to rise, but I am telling you that it is worth it. This is an adapted recipe from House of Nash Eats and it makes 2 loaves. If you can somehow manage to part with the second loaf, gift it to a neighbor or a friend and I promise you that they will think that you are the most impressive baker that they know. So let’s get started…
First, you have to proof the yeast. Add the sugar and yeast to the warm water in the bowl of a stand mixer. Let it sit for about 5 minutes until it becomes foamy. Then stir in the oil, 4 eggs and salt, along with the remaining sugar. Gradually add the flour, one cup at a time, mixing on low at first (to not create a cloud of flour) and then increase to medium to mix well.
Keep adding the flour one cup at a time and mixing in between…
Eventually, you’ll probably get to the point where it is too much flour and dough for your mixer to handle- unless you have a commercial mixer- which I’m totally jealous if you do. But, if you’re in the same boat that I am, turn your dough out onto a clean surface and pile the remaining flour on top of the dough. I made it to 7 cups, so I only had about 1-1.5 cups of flour left. Start kneading the flour into the dough.
I ended up using the full 8.5 cups. The dough will still be slightly sticky. Make sure all of the flour is incorporated well into the dough. Lightly oil a large bowl (I cleaned and oiled my mixer bowl) and place the dough in the bowl. Cover the dough with plastic wrap and place somewhere to rise for 1 hour that is draft-free and warm.
After one hour is up, the dough will have pretty much doubled in size. Literally, push the dough dough with your fist, cover and let rise for a half hour.
This is about what your dough should look like when that half hour is up. I had preheated my oven to 375 degrees and sat the dough close to the oven’s warmth.
Now divide the dough in half. This recipe will make 2 large loaves.
Divide the first loaf’s dough into 4 even sized balls. I made a 4 strand braided challah bread, but you’re welcome to braid using however many strands you’d like. Personally, I think the 6 strand is the prettiest, but because this is a cinnamon challah, that would be a lot of work- you’re about to see why…
Make the cinnamon portion of the recipe by combining all of the cinnamon filling ingredients in a small bowl, mix well. Next, roll one strand of the dough into a 12-18” log.
Slightly flatten the log and brush the cinnamon-sugar mix over the top.
As neatly as you can, pinch the dough closed, encasing the cinnamon on the inside. Don’t worry if it gets a little messy, you won’t be able to tell once the bread is cooked and it will just add to the “swirl”.
Repeat with the other 3 logs.
Now is the braiding part… pinch the top of the logs together and slightly fold it under so that it bakes neatly. I’ve included a diagram for how to braid a 4 strand challah bread. It might be a little confusing at first, but I promise it will be so simple once you get the pattern down.
Pinch the bottom of the braid together and fold it under the bread. Move the bread to a parchment-lined baking sheet. Brush the cinnamon-sugar mix over the entire top (and sides) of the bread. Then brush the top and sides with the egg wash. Repeat with the second loaf. Use a SECOND baking sheet. Both loaves will not fit on one baking sheet without smushing into one another while baking. Bake in a preheated oven at 375 degrees for 30-35 minutes until golden brown (the internal temperature should reach 190 degrees).
This is what the challah bread will look like once it’s cooked 👇🏻 Just look at the layers of cinnamon-ness! I know that’s not a word, but it should be. This bread is perfectly crusty and soft.
Allow the bread to cool before slicing. It won’t be easy to wait.
This 👆🏻is what you will see once you slice into the bread. 🤤 Enjoy!
| Prep Time | 30 Minutes |
| Cook Time | 30 Minutes |
| Passive Time | 1 1/2 Hours |
| Servings |
Loaves
|
- 1 3/4 Cup Warm Water
- 1 1/2 Tbsp Active Dry Yeast
- 1/2 Cup Sugar + 1 Tbsp for proofing
- 4 Large Eggs, whisked
- 1/2 Cup Vegetable Oil plus more for oiling bowl
- 1 Tbsp Salt
- 8- 8 1/2 Cups AP Flour plus extra for dusting
- 3 Tbsp Brown Sugar
- 1 Tsp Pure Vanilla Extract
- 1 Tbsp Cinnamon
- 1-2 Tsp Water
- 1 Large Egg, whisked for egg wash
Ingredients
The Bread Portion-
The Cinnamon Portion-
Other-
|
|
- Start by proofing your yeast. Place the warm water in the bowl of a stand mixer, add the yeast and 1 Tbsp of sugar. Let sit for about 5 minutes until it becomes foamy.
- Add the 4 eggs, oil, salt and remaining sugar. Gradually add the flour one cup at a time, mixing (with the dough hook attachment on your stand mixer) to incorporate in between each addition.
- If your mixer can not hold the full 8-8.5 cups of flour, transfer to a clean surface and knead the remaining flour into the dough. (I used a full 8.5 cups).
- Lightly oil a large bowl and place the dough in the center of it. Cover with plastic wrap and leave in a warm, draft-free place for an hour to rise.
- After an hour, the dough should be about doubled in size. Take your fist and push it down through the middle of the dough. Recover and let rise again for another 30 minutes.
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Divide the dough in half.
- Make the cinnamon-sugar mixture. Combine all of the ingredients in a small bowl and stir to combine.
- Divide each half into 4 equal balls. Roll the first ball into a log that’s about 12-18” long. Slightly flatten the long and brush the cinnamon-sugar mix onto it. Pinch it closed (back into a rolled log) and repeat this step with the other 3 dough balls.
- Line the 4 strands up next to one another. Pinch the top together and fold it under so that it bakes neatly. Refer to the braiding diagram above and fold the dough into a 4 strand challah braid.
- When you get to the bottom, pinch the bottom together and fold the dough under again. Place the braided challah onto one of the baking sheets. Brush the top and sides with the cinnamon-sugar and then brush the entire challah with the egg wash.
- Repeat all of the steps above with the second loaf of challah bread.
- Bake in the oven for 30-35 minutes (internal temperature should reach 190 degrees). Let cool before slicing. Wrap with plastic wrap or keep in an airtight container to store.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.
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