Challah with brown butter and cinnamon swirl

I love bread. I especially love making my own fresh baked challah bread. The house smells so fresh from the yeast, and love how peacefully it can be kneading the dough.  This is a special Jewish braided bread eaten on the Sabbath and holidays.  This week instead of the braid I am twisting it so you can see the cinnamon swirl design.

Find last weeks video
Raw Vegan Cheesecake
http://www.youtube.com/watch?v=WR1_M7JbS1U

Challah

one packet of active dry yeast

1/4 cup warm water

let active till foamy

melt 10 TBS. butter till reaches brown butter stage

add one vanilla bead seeds

let infuse for 10 mins

then in a bowl

add 1 cup bread flour

add yeast

cover with the flour and let rest for 15 mins

then add

then add 6 Tbs. of the butter

1/4 c. sugar

2 tsp. salt

2 eggs and one yolk

3 c. bread flour

and add cold water till forms dough

knead for 10 mins

cover with saran till doubles in size

then roll into a rectangle size 

mix together

2/3 brown sugar

1 tbs. cinnamon

and sprinkle over dough

roll up length wise

then slit in half length wise

twist up and place in a pan

butter or egg wash top

then bake at 350 for 35-40 mins

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Everything done by Anna Boling O'Steen

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