Two Christmases ago, I gave my mother a copy of Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. I’ve written about this marvelous bread baking book before. It is truly one of my favorites and one of the most used in my cookbook collection. My mom has never been much into baking, except during the Holidays. She loves freshly baked bread, but doesn’t have the patience to make her own from scratch. I just knew that having Zoe and Jeff’s book would make her a bread-baking convert. And it did.
The other day, Mom told me that she had a yen for raisin bread and was planning to make some using one of the recipes from the book. All of the commercial raisin breads have cinnamon in them and she can’t eat cinnamon, so she wanted to make a loaf that she could enjoy without getting sick. Well, as soon as I hung up the phone, all I could think about was eating hot, fresh from the oven raisin bread! I tried to distract myself with other things, but I couldn’t. It was ridiculous! I was absolutely obsessing over that damn raisin bread!
Eventually, I could stand it no more. I dug out my copy of the book and started making some dough. I decided to go with the challah recipe. It’s buttery, eggy and rich, but in a very, very good way.
Making the dough for this bread is easy with a capital “E”. You know…because you don’t have to knead it or anything. All you do is mix your ingredients together and let the whole thing sit while you do other stuff, like tweet, play Guitar Hero or clean your house. (Guess which one of those I didn’t do.) Once your dough is ready, just roll it out and fill it with whatever you like. I used a mixture of brown sugar and cinnamon, and added golden raisins. Then, you roll it up, slap on a little egg wash and let it rest some more.
Okay, I’ll admit it doesn’t look very appetizing lying there like a lump with raw egg dripping all over it.
But, after you bake it…
Just look at that soft, pillowy crumb! And, check out those dreamy swirls! Pepperidge Farm – you’ve got nothing on this!
Cinnamon Raisin Swirl Challah
adapted from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois
Ingredients
1 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons salt
4 large eggs, lightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola), plus more for greasing the cookie sheet
7 cups unbleached all-purpose flour
1/2 cup light brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins
Egg wash (1 egg beaten with 1 tablespoon of water)
1-2 tablespoons raw sugar
Directions
- Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container.
- Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.
- On baking day, whisk the brown sugar and cinnamon together in a small bowl and set aside. Butter a loaf pan and set aside.
- Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- On a lightly floured surface, form the dough into a loaf shape. Using a rolling pin, roll the dough into a 1/4 inch thick rectangle (as close as possible). Use just enough flour to prevent it from sticking. If the dough resists shaping, let it rest for 5 minutes and try again. Sprinkle the brown sugar-cinnamon mixture evenly all over the top of the rectangle, leaving a 1-inch border all around. Top with the raisins. Roll up the dough, jellyroll-style, starting at one of the short ends, being sure to seal the bare edges. Chill the roll in the freezer for about 10-15 minutes.
- Allow the bread to rest and rise, covered, in the loaf pan for 1 hour and 20 minutes (or just 40 minutes if you’re using fresh, unrefrigerated dough).
- About 10-15 minutes before baking time, preheat the oven to 350-degrees F. Brush the loaf with egg wash and sprinkle with the raw sugar.
- Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown and offers resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust.
- Remove the loaf from the pan and allow to cool on a wire rack. Serve as is or toasted with butter and your favorite jam.
Makes four 1-pound loaves. The recipe is easily doubled or halved.
Filed Under: Baking, Breads and Pizza, Breakfast and Brunch, Recipes
TWD: Cinnamon Squares
SHF: Caramel Apple-Raisin Pie with Rum Raisin Ice Cream
On February 14, 2010 at 11:22pm, Laura said...
I just made challah today but this just leaves my little loaf in the dust! Love the raw sugar sprinkled on top… fantastic!
On February 14, 2010 at 11:31pm, Peggy Clyde said...
I love raisin bread toasted and now you’ve got me wanting it, too. I just got one of their books and am anxious to try their method. Thanks.
On February 15, 2010 at 3:48am, nina said...
With or without a thick spread of butter, this is an absolute treat for breakfast!!!
On February 15, 2010 at 3:55am, Colleen said...
Oh my……this looks just the best challah I have ever seen! Well done Susan xx
On February 15, 2010 at 4:07am, Rosa said...
That swirled challah is divine! I cannot resisit that kind of treat!
Cheers,
Rosa
On February 15, 2010 at 8:19am, theresa said...
I first tried baking with yeast just a few months ago, and now I’m hooked. Fresh bread is divine! I’ve heard so much about the Bread in 5 Minutes A Day book I’m going to have to buy it. And now I’m seriously craving cinnamon raisin bread!
On February 15, 2010 at 8:22am, Bethany said...
I love it when you can’t get a recipe out of your head…. it always ends up being worth it when you cave! And ok…. the bread does look easy, and SO delicious! We can never get enough cinnamon around here!
On February 15, 2010 at 8:38am, Pam said...
It looks perfect! I will have to try it! Thanks!
On February 15, 2010 at 8:54am, shelly (cookies and cups) said...
that looks just about perfect!
On February 15, 2010 at 9:12am, Paula said...
YUM That looks wonderful! I love the cinnamon swirl…delish!
On February 15, 2010 at 9:41am, Kitchen Monki Dan said...
very delish! tiny bit of whipped butter on top would be lovely!
On February 15, 2010 at 9:55am, Krystle said...
The swirl in that bread is beautiful!
On February 15, 2010 at 11:16am, Jennifer said...
I am swooning over this bread! Just saved it to make asap!!! Amazing!
On February 15, 2010 at 11:48am, tia said...
yum yum yum! I’m still skeptical about this book because of mixed reviews, but this loaf is almost enough to completely sway me
On February 15, 2010 at 1:00pm, Livin Local said...
No kneading AND time to play Guitar Hero! Perfecto!
On February 15, 2010 at 1:34pm, Debbie said...
Wow…this looks so yummy, would definitely compliment my morning tea. I will have to give this a try soon, I’m weary about making bread though.
On February 15, 2010 at 1:38pm, ingrid said...
Oooooo, that bread is a beauty…just leave out the raisins.
~ingrid
On February 15, 2010 at 2:20pm, grace said...
your mom can’t eat cinnamon? i think i just died a little bit. tell her not to worry-i’ll take care of eating her share of it.
meanwhile, your bread is positively gorgeous. i could eat this with every meal and as a snack in between. excellent work!
On February 15, 2010 at 2:53pm, Joanne said...
I own Healthy Bread in Five and am currently baking my way through it. Jeff and Zoe are geniuses! Is all I have to say. Pepperidge farm comes nowhere near t this bread. It is absolutely gorgeous!
On February 15, 2010 at 5:08pm, noble pig said...
Oh now you are talking my language!
On February 15, 2010 at 6:02pm, pity said...
wow! this looks amazing, and really delicious, cant wait to try it, i love challa and this is a nice turn on it, well done! cheers from london
On February 15, 2010 at 8:08pm, peter said...
I love cinnamon and even more after learning it’s good for you. Is it brekkie time yet, I would like this for breakfast with a smear of orange marmalade.
On February 16, 2010 at 3:03am, Manggy said...
I find myself bookmarking these recipes each time I encounter them - this one is no exception. I really have to get off my butt and make this bread already, you guys are making me so hungry!
On February 16, 2010 at 5:43am, Valérie said...
I just love cinnamon bread !!
On February 16, 2010 at 10:58am, Rachel (S[d]OC) said...
You are seriously breaking down my resolve to do some serious cutbacks on the sugar and white bread in my diet! I LOVE challah. The cinnamon swirl just takes it over the top. I could take a bite out of the screen right now.
On February 16, 2010 at 1:11pm, Nicole Spasiano said...
yum. I grew up with a pepperidge farm bakery like 2 1/2 miles from my house.. the smell of cinnamon rasin bread is addicting.
On February 16, 2010 at 10:00pm, Danielle said...
Now that is a bread that I can sink my teeth into!
Can’t wait to try it out!
On February 17, 2010 at 12:28am, Marie said...
Put the coffee on I’m coming over!
On February 17, 2010 at 12:29pm, patsy said...
I really want some of that right now… might have to dig out my copy of that cookbook and make some later this week… now, I’m going to be thinking about that bread all afternoon!
On February 17, 2010 at 1:48pm, Eliana said...
This looks incredible Susan. You did a great job with this one.
On February 18, 2010 at 11:46am, Erin said...
Well, I gave that recipe a whirl last night and it was AMAZING. Not at all difficult and VERY tasty. I had to stop myself from eating the whole loaf! I halved the recipe and froze the other loaf’s-worth of dough (more cinnamon bread this weekend?).
Thanks for reminding me of the great Artisan Bread… recipe (I’ve got the book, but always seem to stick with the same bread recipes I always use!). This one is a winner for sure and will be in regular rotation at our house!!!
Thanks, Susan!
On February 21, 2010 at 1:32pm, jillian said...
This looks like the perfect combination of challah and cinnamon rolls - and so pretty too!
On February 22, 2010 at 9:19pm, Laurie said...
So many of my foodie friends mention this book as well as post breads form it. I really need to join the club. This recipe for cinnamon raisin swirl challah looks beautiful.. my hubby would be a happy man!
p.s. you have a beautiful blog!
On February 24, 2010 at 11:25am, Emily said...
I know it’s a little late, but I wanted to send a message along to your mom that in Norway we traditionally eat a lot of cardamom bread/buns with raisins, which is delicious and has no cinnamon. It uses milk as the liquid to make it tender. I usually use about 1 stick melted butter, 2 cups warm milk, 2 tsp. yeast, 1 cup sugar, 1/2 cup raisins, 1-2 tsp. ground cardamom, and then however much flour it takes to make the dough the right consistency. Follow the usual bread making procedure with a couple of rises, and shape into loaves or rolls to bake (use an eggwash).
On February 24, 2010 at 2:52pm, Emily said...
Hi, I’m back already because I had to say, I was having the same hankering so I just made this, and Oh, my, dear, sweet, lord…sooooooo delicious.
On February 24, 2010 at 3:11pm, Pat said...
Oh my goodness this looks heavenly! That sounds like a cookbook I ahve to buy. Thansk Susan!
On February 24, 2010 at 9:53pm, Zahra said...
ooohh this looks yummy! I wonder if it would work in the bread maker? hmmm….
On February 26, 2010 at 2:17pm, Megan said...
Oh my, this sounds and looks so sweet and delicious! Forget buying my cinnamon raisin bread at the store, I’m going to try making it homemade from now on!
On February 27, 2010 at 11:47pm, Laura said...
ooh, great idea. I think I will try this, but with a braided loaf.
On July 11, 2010 at 10:56pm, jd said...
i just made this but the center of my swirl would not bake! it just stayed sticky and raw….
i ate it anyways because its delish… :p but how can i fix that?