Challah cinnamon with raisins/cheese 2

Makes 2 loafs

110 ml luke warm water

2/5 tsp Active Dry yeast

225g All Purpose Flour( or half & half Bread Flour & Cake Flour)

1 tsp salt

1+1/2 egg, beaten

28g butter, melted but can't be too hot  

2 tbp honey

Let it rise at room temp. for 2 hours, the dough will be double in size, and refrigerate for at least 3 hours or otherwise it will be to sticky to handle.

Filing (cinnamon with raisins) :

1)melted butter 15 g

2)1/4 tsp cinnamon+1 tbp brown sugar+1/4 white sugar

3)raisins, lots

Cover it with a damp towel and leave it at room temp for 1 hr.20min., the dough 's size will enlarge by 1/3  

Egg wash : 1/2 egg + 1+1/2 tsp water

Bake at 175 C for 25 min.   

Reference : Artisan Bread in Five Minutes a Day - page 180