Cranberry Almond Challah Bread

Add in eggs, oil, and salt. Then mix with paddle attachment. Once blended switch to dough hook.

With Dough hook attachment at low-medium speed begin adding in flour one cup at a time.

Mix until dough has formed, should be slightly sticky and firm.

Remove dough from bowl and knead in dried cranberries on a lightly oiled surface.

Place dough into a separate lightly oiled bowl, cover with plastic wrap and let sit for an hour (or until dough has doubled in size).

Press risen dough down to release excess air. Cut into 6 equal portions. Let rest for 5-10 minutes.

Roll each ball into a 10-12 inch strand. Place three strands onto separate lined baking sheets.

Attach the tips furthest from you by pressing together with fingers. Braid dough completely to the end. Press remaining tips together and tuck slightly under loaf.

Cover both braided loafs loosely with plastic and allow to rest for 45 min.

Preheat Oven to 350 F (176 C) and line two baking sheets with parchment paper.

Uncover loaves and transfer to cookies sheets. Brush dough with egg wash.(beaten egg and water stirred together) Sprinkle sliced almonds across the top.

Bake loaves for 30-35 minutes or until golden brown. Cover loaves halfway through baking with aluminum foal to prevent over browning. 

Cool for 5 minutes, slice and serve warm! Store Bread in an air tight container for 4-5 days.