I’ve been thinking about the future a lot lately.
Do you do this…? Daydream about the days to come?
I do my best not to. I try to be in the here. I strive to stay in the now. But sometimes my brain gets the best of me and dives deep into a mental Q & A.
The questions internally pondered border on irrelevant to life changing:Â How long will I stay in New York? What am I really doing with my life? Paris? Is he… the one? What should I pack on my trip to California this April? Do I really need those cute salt and pepper shakers from anthro…(the answer to that one is yes.).
Questions, questions, questions! Indulging the mind is a slippery slope.
Baking this bread last weekend was exactly what I needed to bring me back from the Land of No Answers and into the exact moment I was living – which is indeed the very best place to be. The process forced me to concentrate on the here and now. Kneading the sticky dough gently eased my mind away from life’s big questions, and guided it to the reality of it all: life is like totally awesome right now, silly.
This challah is slightly time consuming (most of it’s waiting for the dough to raise, so you’re free to do your thing during that time), and it does take a wee bit of concentration (have you ever braided a challah!? Pay attention), but it’s 100% worth your labor and efforts.
With streaks of cinnamon-sugar, speckles of vanilla bean, and even a few drunken raisins, this is one bread that will 100% have you challah back. Challah!Â
Cinnamon Sugar Vanilla Bean Challah with Whiskey Soaked Golden Raisins – Yields 2 loavesÂ
Adapted from Joan Nathan via Smitten Kitchen
Time: about 1 hour, plus 2 1/2 hours’ rising
1 1/2 packages active dry yeast (1 1/2 tablespoons or 3/8 ounces or 11 grams)
1 tablespoon (13 grams) plus 1/2 cup (100 grams) sugar
1/2 cup olive oil
5 large eggs, at room temperature
1 tablespoon salt
1 teaspoon cinnamon
8 1/2- 9 cups all-purpose flour
2 vanilla beans, scraped
4 oz whiskey – I used crown royal, but I’m sure whatever you have on hand (if you keep whiskey on hand) will work fine.
1/2 cup golden raisins per challah, soaked in the whiskey for at least 3 hours, preferably overnight.
1/2 cup granulated sugar mixed with 2 tablespoons cinnamon
In a large bowl, dissolve the yeast and 1 tablespoon of the sugar in 1 3/4 cups lukewarm water.
Whisk the olive oil into the yeast, then beat in 4 eggs, one at a time, with remaining sugar, salt, cinnamon, and vanilla beans. Gradually add flour. When the dough holds together, (I used the full 9 cups) it is ready for kneading. I did this all by hand, but you could use your mixer if the bowl is big enough; mine was not.
Turn the dough onto a floured surface and knead until smooth. Clean out the bowl and grease it, then return the dough to the bowl. Cover with plastic wrap, and let the dough rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down the dough, cover and let it rise again in a warm place for another half-hour.
At this point, you’re going to knead your whiskey soaked raisins into the challah.
Now it’s time to braid! Take half the dough and form it into 6 balls. Roll each all in the cinnamon sugar mix so it’s well coated, then, with your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. You can sprinkle some more cinnamon sugar on them at this point if you want – I did. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle with any remaining cinnamon sugar. If freezing, remove from freezer 5 hours before baking.
Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.
Erin|The Law Student's Wife says
Oh how I play the question game!! I can totally relate to the way baking bread clears your head. There is something beautiful and almost therapeutic about it. Thanks for sharing this recipe. It looks fantastic!
baker street says
That is one gorgeous loaf, Ashley!
Averie @ Averie Cooks says
I recently made challah and it’s the best bread I’ve ever made – well, the dinner rolls I made were awesome but for bread (not rolls) I loved it and your challah is drop dead gorgeous and the flavors, Ashley! This is a total winner! Cinn-sugar and whiskey soaked raisins – yes!!
DessertForTwo says
Oh yum! I really liked reading about your mindset right now. I’m trying to relax and live in the moment, too. Life is good. Ever heard that phrase ‘life is what happens when you’re busy making other plans?’ I think that sums things up for me. Anyway, lovely bread 🙂
bakerbynature says
It’s all about the right now! The hard part is keeping your mind in the moment as well 😉 Thanks for the kind words, and I love that phrase – it’s so true!
Patty says
I think I’m in love with a loaf of bread, so uncomplicated;-)
bakerbynature says
Totally easier than dudes!
Julie @ Table for Two says
i feel like my life is a constant question and that i’m ALWAYS asking and wondering about the future. challah is my FAVORITE bread of all time and i looooove this spin on it. the whiskey soaked raisins? wow, so dangerous. i’d likely be drunk while kneading the bread haha
bakerbynature says
Ha! I was definitely sampling the whiskey soaked raisins throughout the entire process! How could I not?
Katie@Cozydelicious says
Clearly, I need to bake more bread! I am such a future kind of person. Staying in the NOW is a major struggle for me. If challah is the answer, I’m game!
bakerbynature says
It worked for me! Give it a go, girly! Plus, your kitchen will smell so amazing as this bakes up you won’t be able to think about anything else – WIN.
sally @ sallys baking addiction says
waiting for challah dough to rise is SO worth it. My mom used to make homemade challah bread and it is worth every.single.soft.bite. Your bread looks incredible – the cinnamon sugar, the vanilla, and those plump juicy soaked raisins – this is everything, EVERYTHING I simply LOVE about cinnamon raisin bread but in challah form. You hit a home run with this! beautiful.
bakerbynature says
Thank you, Sally!
I actually love waiting for bread to raise, haha. It’s like recess! You can take a shower, read a book, take a nap, and come back to some dough ready to become bread – what could be better?
Suzie says
I have a recipe for pretzel challah that I have been meaning to make! Your version looks wonderful! Of course you must get the salt and pepper shakers. I’m the same way 🙂
bakerbynature says
Oooo, pretzel challah? I want to know more.
Suzie says
Here is the recipe I’ll be following. You’ll probably get to it before I will :)’
http://theshiksa.com/2011/11/02/pretzel-challah/
bakerbynature says
A million thank you’s! I’ll let you know if I make it.
thehautecookie says
oooh love the bread! xO!
http://www.thehautecookie.com