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Challah By Artisan Bread In Five Minutes


I love making bread.  It is one of my favorite things to bake and one of my families favorite things to eat.  I discovered the book  Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking last year.  I love this book and I have posted about it several times.  I love the basic dough in the book and how versatile it is.

But I have another bread/dough from this book that I love and make quite a bit. It is their Challah dough. I use this for Challah, but I also use it for cinnamon rolls, and cinnamon bread.  I love the fact that I can make this dough up and use it for several meals throughout the week.

This is so much cheaper and better tasting than store brought bread.  Fresh, homemade bread is so good, especially a recipe like this that is so easy and convenient.

My kids love cinnamon rolls or cinnamon bread made with this dough.  For cinnamon bread I just roll out about 1/3 of the dough, spread a little butter on it, sprinkle with cinnamon and sugar and roll it up.  Seal the ends and tuck them under.  Place in a greased loaf pan, let rise about 1 hour and bake at 350 for about 25 minutes.  My kids love this toasted for breakfast.

For more frugal recipes and ideas see Frugal Fridays and Grocery Cart Challenge.

Lynn's Kitchen Adventures


  1. That sounds tasty! Thanks for sharing!

  2. thanks! I have been wanting to try apple challah — now I have the perfect bread dough to do so.

  3. I love the idea about using the dough in a cinnamon bread. I’m thinking of adding raisins too, since I used to love cinnamon raisin bread as a kid. Now I’m going to have to whip up another batch of this dough! I also have used it to make challah and cinnamon rolls.

    By the way, I found your site from a link to your comment on the Artisan Bread in Five website.

  4. Have you tried this recipe with any whole wheat flour? If not, do you think it would work to do 1/2 whole wheat, 1/2 all-purpose?

  5. If you brush it with an egg/water mixture, it will form a nice firm an shiny crust that is delicious. Thanks for the recipe.

  6. Wow this sounds great! How did you make the cinnamon version?

  7. I have tried this recipe twice so far and have had to adjust the amount of flour. The first time I thought I miscounted the 7 cups of flour. Had to add another cup after the rising to get it to dough stage. (It was pourable before and after rising.) The second time I measured carefully to make sure I had the correct amount of flour. All ingredients are the same as in the recipe. I had a batter rather than dough. Again I added about an extra cup of flour just to handle it. Others have said it would be hard to incorporate the last bit of the 7 cups of flour. My results are way different. Next time I’m going to start with 8 cups of flour at the beginning and see what happens. BTW, the bread tasted awesome but was a little crumbly the first time. The second batch is in the oven right now.

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