Cinnamon Raisin Bread - "5-minute" challah dough

Challah Master Dough
Artisan Bread in Five Minutes a Day
(half of original recipe - 2 loaves)

1 cups lukewarm water
3/4 T instant yeast
3/4 T kosher salt
2 lg eggs, slightly beaten
1/4 cup honey
1/4 cup unsalted butter, melted
3 1/2 cups unbleached all-purpose flour (or whole wheat white flour)

In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. Stir until you don’t see any more dry bits of flour (about a minute). Cover (not airtight) and let rise at room temp for aroujnd 2 hours. Stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.

Take the dough out of the fridge and divide in half. Roll out to 1/4" thickness, approximately the width of the loaf pan. Sprinkle with sugar mixture (1/3 c brown sugar, 3 T cinnamon), walnuts, raisins. Start from the shorter end and roll. Pinch seams. Place into oiled pan tucking in the ends. Let rise at room temp around 2 hours until doubled in size.

Bake in preheated 350 degree oven for around 45 minutes.