Cinnamon Raisin Challah

I was feeling cold and sad yesterday and I wanted to make something that smelled like cinnamon. I decided to make some cinnamon raisin Challah for toast and whatever. I used half wheat flour. I altered my usual recipe only slightly.

INGREDIENTS:
2 cups whole milk
8 tablespoons (1 stick) sweet butter
1-2 teaspoon of cinnamon (I used freshly ground)
1/3 cup granulated sugar
2 packages active dry yeast
4 eggs, at room temperature
2 teaspoons salt
3 cups unbleached, all-purpose flour
3 cups whole wheat flour
3/4 cup raisins (or more if you like)
1/3 cup cornmeal
1 tablespoon cold water
sesame seeds

Directions:
1. Bring 6 tablespoons of butter (I browned the butter and added the cinnamon before pouring in the other ingredients), milk and sugar to a boil together in a medium-size saucepan. Remove from heat, pour into a large mixing bowl, and let cool for 15-20mins.

2. Stir 2 packages yeast into the milk mixture and let stand for 10 minutes (I think next time I make this I may add the raisins at this step to let them plump up a bit).

3. Beat 3 of the eggs well in a small bowl, and stir them and the salt into the milk-and-yeast mixture. I added the raisins here.



4. Stir in 5 cups of the flour, 1 cup at a time, until you achieve a sticky dough. Flour a work surface lightly and turn the dough out onto it. Wash and dry the bowl.



5. Sprinkle additional flour over the dough and begin kneading, adding more flour as necessary, until you have smooth elastic dough.

6. Smear the reserved 2 tablespoons of butter around the inside of the bowl and add the ball of dough into the bowl, turning to coat it lightly with butter. Cover the bowl with a towel and set aside to let dough rise until tripled in bulk, 1 hour.






7. Turn dough out onto a lightly floured work surface and cut into halves. Cut each half into 3 pieces and then cut those in half. Roll the pieces out into long "snakes" about 18 inches long. Braid six of the snakes together into a loaf and tuck the ends under. Repeat with remaining snakes. I should make a video of the six strand braid. It's tricky at first but easily learned and looks impressive.



8. Sprinkle a large baking sheet with the cornmeal, and transfer the loaves to the sheet. Leave room between the loaves for them to rise. Cover loaves with the towel and let rise until nearly doubled, about 1 hour.

9. Preheat oven to 350° F.

10. Beat the remaining egg and 1 tablespoon cold water together well in a small bowl. Brush this egg wash evenly over the loaves. Sprinkle immediately with sesame seeds to taste.



11. Set baking sheet on the middle rack of the oven. Bake for 30 to 35 minutes, or until loaves are golden brown and sound hollow when their bottoms are thumped. Cool completely on racks before wrapping. Makes 2 large loaves.