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Cinnamon Raisin Challah With Fresh Milled Flour

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Cinnamon Raisin Challah With Fresh Milled Flour Image
@thejoslynjourney
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Ingredients
Steps
Nutrition

Ingredients

Servings: 1 large loaf
Scale:
Scale
0.25
0.5
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6

Raisin Bath

Wet(ish) Ingredients

Dry Ingredients

After Autolyze

Steps

1
Place raisins in small pot and add at least 1 cup water or more until all raisins are submerged. Bring water to boil then turn off heat. This will plump your raisins and make the bread moist!
2
Mill flour. Add cinnamon and salt and set aside
3
Add milk and butter and raisin water to a small pan and heat until the butter is just melted. We don't want it to get too warm. Cool to at least 120F.
4
In your mixer bowl, power the slightly cooled milk/butter/raisin water mixture then mix in the rest of the wet ingredients (except the 1 egg for the egg wash later) in a mixer together until incorporated.
5
In a separate bowl, mix all dry ingredients together and then slowly incorporate into the wet ingredients, just until all the flour is wet. Let sit for 1-2 hours to allow the fresh milled flour to absorb the liquids.
6
Once rested, add instant yeast and knead approx 5-7 minutes in the mixer until the dough starts pulling off the sides. Once your mixer starts kneading, drain the raisins and add in after 3-4 minutes.

Check for window pane. Don't over mix like me! Note: I was not able to get to a windowpane in the 3 loaves I made so far but still went with it.
7
Oil a bowl and place dough in the bowl, moving around to coat all sides. Cover and wait 1-2 hours until dough has risen. It should rise but may not double in size like normal bread.
8
Punch out the air from the dough and divide into 4 portions. Roll into logs around 10-12" long. Think sausage but tapered at the ends.
9
Braid the dough (watch some YouTube videos on how to do this!) Braid the dough loosely to allow additional proofing. Make sure to pinch the ends and tuck underneath the dough.
10
Cover and let rise for 30-45 minutes.
11
Preheat oven to 350℉. Beat the egg and brush onto the loaf, then bake for 30-35 minutes or until the bread is between 190-200F.
12
I know it's rough, but make sure it's cool before slicing. Otherwise it deflates and won't look as pretty!

Nutrition Facts

  • Calories
    250kcal
    12%
  • Fat
    11g
    0%
  • Saturated Fat
    7g
    0%
  • Carbohydrates
    34g
    1%
  • Fiber
    2g
    0%
  • Sugar
    10g
    0%
  • Protein
    10g
    0%
  • Cholesterol
    210mg
    10%
  • Sodium
    400mg
    20%
Percent Daily Values are based on a 2,000 calorie diet.
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