Cinnamon Raisin Swirl Challah

---

From artisan bread in five minutes a day by jeff hertzberg and zoe francois.

---

Steps

---

Mixing and storing the dough: mix the yeast , salt , eggs , honey , and melted butter with the water in a 5-quart bowl , or a lidded food container.

---

Mix in the flour without kneading , using a spoon , a 14-cup capacity food processor , or a heavy duty stand mixer.

---

If youre not using a machine , you may need to use wet hands to incorporate the last bit of flour.

---

Cover , and allow to rest at room temperature until the dough rises and collapses , 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 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 refrigerate.

---

Ingredients

---

water, granulated yeast, salt, eggs, honey, unsalted butter, unbleached all-purpose flour, light brown sugar, ground cinnamon, raisins, egg wash, raw sugar