Cinnamon & Cranberry Challah



  • 1 cup (250 mL) warm water (* 105 to 115°F/40 to 45°C)
  • 2 envelopes active dry yeast
  • 1/2 cup (125 mL) sugar
  • 4 eggs, 1 separated cup (75 mL) vegetable oil
  • 1 1/2 tsp (12 mL) salt
  • 1 tsp (5 mL) ground cinnamon
  • 6 cups (1500 mL) all purpose flour
  • 1 pkg (142 g) Craisins® Dried Cranberries
  • 1 tsp (5 mL) water


Stir warm water, yeast and sugar together in a small mixing bowl. Let stand 10 minutes; mixture will foam. Whisk together 3 eggs, 1 egg white, oil, salt and cinnamon in a large mixing bowl. Stir in yeast mixture and 5 1/4 cups (1300 ml) flour until soft dough forms. Add Craisins® Dried Cranberries. With floured hands, knead dough. Gradually add remaining 3/4 cup (175 ml) of flour, until the dough is smooth and elastic, about 5 minutes.

Lightly grease a large mixing bowl. Place dough in bowl and roll around so that it is lightly coated with grease. Cover and place bowl with dough in a warm place until doubled in size, about 2 hours.

Punch down dough; divide in half. Each half will make one braided loaf.

Divide half into 3 equal pieces. Roll each into 14-inch (35 cm) rope. Braid dough and pinch ends to seal. Place on greased baking sheet. Repeat steps with remaining dough.

Cover shaped loaves and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 400°F (200°C).

Beat reserved yolk with water; brush loaves. Bake for 20 minutes or until golden brown and bottom sounds hollow when tapped. Place foil on tops of loaves if tops brown too quickly. Remove loaves to wire rack and cool completely.

Makes 2 loaves.

Hint: To freeze, wrap in plastic wrap and place in a sealed freezer storage bag. Freeze for up to 2 months.


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