We absolutely love Challah bread for its soft braided texture and rich heritage in Jewish traditions. Originating from Eastern Europe this sweet loaf has become a staple for holidays and family gatherings making it even more irresistible with plump raisins woven in.
Baking our Challah with Raisins recipe brings that comforting aroma to your kitchen. We’ll guide you through simple steps to create a loaf that’s perfect for sharing or savoring on its own.
Ingredients
For our Challah Bread with Raisins, we gather these essential ingredients in the order they’ll be used, ensuring a soft, braided loaf rich in tradition and flavor. We’ve bolded key terms for emphasis and included prep notes where needed.
- Flour: 4 cups all-purpose flour, sifted to remove lumps for even mixing.
- Yeast: 2 ¼ teaspoons active dry yeast, proofed in warm water to activate its rising power.
- Sugar: ½ cup granulated sugar, which adds the signature sweetness that makes our Challah irresistible.
- Salt: 2 teaspoons kosher salt, measured precisely to balance the flavors without overpowering.
- Eggs: 2 large eggs, beaten lightly for binding and shine, plus 1 more for the egg wash.
- Oil: ¼ cup vegetable oil, a neutral choice that keeps the bread moist and tender.
- Water: 1 cup warm water (around 110°F), used to dissolve the yeast for optimal fermentation.
- Raisins: 1 cup plump raisins, soaked in warm water for 10 minutes to soften and plump before folding in for that burst of sweetness.
Equipment Needed
To bring our Challah bread with raisins to life, we gather essential tools that ensure smooth preparation and a perfectly braided loaf. Building on the ingredients we’ve outlined, these items help us mix, knead, rise, and bake with precision.
- Large mixing bowl: We use this sturdy bowl to combine the flour, yeast, sugar, salt, eggs, oil, water, and raisins, creating a cohesive dough without spills.
- Measuring cups and spoons: Accurate measurements are key for our recipe, so we rely on these for scooping the 4 cups of flour and other precise quantities.
- Stand mixer with dough hook or wooden spoon: For efficient kneading, we opt for a stand mixer if available; otherwise, a sturdy spoon works to develop the dough’s soft texture.
- Digital kitchen scale (optional but recommended): If we want exact weights—such as for the raisins or flour—this tool ensures consistency, especially helpful for novice bakers aiming for professional results.
- Clean work surface: We need a floured countertop or board for rolling and braiding the dough, allowing us to shape the loaf with ease and achieve that signature braided appearance.
- Baking sheet or loaf pan: This holds our risen dough during baking, promoting even heat distribution for a golden, aromatic crust.
- Parchment paper or silicone baking mat: We line the baking sheet with this to prevent sticking and make cleanup simple after the bread emerges warm and fragrant from the oven.
- Pastry brush: Essential for applying the egg wash, we use this to give our Challah bread with raisins its glossy, irresistible finish.
- Plastic wrap or clean kitchen towel: We cover the dough during rising to keep it moist and protected, fostering that light, airy texture we love.
- Oven thermometer: To guarantee the oven reaches the ideal temperature for baking, we use this for spot-on results every time.
Instructions
Now that we have gathered our ingredients and equipment, we guide you through the step-by-step process to bake a soft aromatic Challah bread with raisins. Follow these precise instructions to achieve a golden braided loaf perfect for any gathering.
Prepare the Dough
To start, combine the active dry yeast with warm water in a large mixing bowl and let it sit for 5 minutes until it foams. This activates the yeast and ensures our dough rises perfectly. Add the granulated sugar, kosher salt, vegetable oil, and 2 large eggs to the bowl then mix thoroughly with a stand mixer or wooden spoon until well blended.
Gradually incorporate the sifted all-purpose flour one cup at a time stirring continuously until a shaggy dough forms. Transfer the dough to a clean work surface and knead for 8-10 minutes until it becomes smooth and elastic. Feel the dough transform under your hands into a supple texture ready for rising.
First Rise
Place the kneaded dough in a lightly oiled large mixing bowl then cover it with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for about 1-2 hours or until it doubles in size. Watch as the dough expands filling your kitchen with a subtle yeasty aroma that hints at the bread’s impending deliciousness.
Incorporate Raisins
Once the dough has risen, gently punch it down to release air then incorporate the plump raisins that we soaked earlier. Flatten the dough on your work surface and sprinkle the raisins evenly over it then fold and knead for 2-3 minutes until the raisins are well distributed throughout the dough. This step ensures every bite of our Challah bread with raisins bursts with sweet flavor.
Shape and Braid the Challah
Divide the dough into 3-6 equal portions depending on your desired braid complexity then roll each portion into a long rope about 12-15 inches in length. Arrange the ropes side by side on your work surface and braid them together starting from the top working downward. Pinch the ends to seal and place the braided loaf on a parchment-lined baking sheet. Admire the intricate braid that gives our Challah its signature visual appeal and texture.
Second Rise
Cover the shaped and braided dough loosely with plastic wrap or a kitchen towel then let it rise again in a warm area for 45-60 minutes or until it puffs up noticeably. This second rise enhances the bread’s soft interior and overall volume preparing it for baking.
Bake the Challah
Preheat your oven to 350°F using the oven thermometer for accuracy. Brush the risen loaf generously with the remaining large egg beaten as an egg wash to create a shiny golden crust. Bake the Challah in the center of the oven for 25-35 minutes until it turns a deep golden brown and sounds hollow when tapped on the bottom. Savor the irresistible aroma of baking bread with raisins that will make your kitchen feel warm and inviting.
Make-Ahead Instructions
One of the beauties of baking Challah bread with raisins is its flexibility for busy schedules. We often prepare the dough in advance to enjoy fresh-baked loaves without the full-day commitment. Below, we outline straightforward steps to make your Challah ahead while preserving its soft texture and rich, sweet flavor from the plump raisins.
Preparing the Dough Ahead
To get a head start, we recommend making the dough up to the first rise and then storing it for later use. Here’s how:
- Activate and knead the dough as per our step-by-step instructions: Begin by mixing the yeast, flour, sugar, salt, eggs, oil, warm water, and soaked raisins until a smooth dough forms. Knead it thoroughly on a clean work surface.
- Let it rise once: Allow the dough to rise in a covered bowl until it doubles in size, which typically takes 1 to 2 hours at room temperature.
- Shape and store: After the first rise, gently punch down the dough to release air bubbles. At this point, you can either shape it into braids or leave it as a ball for later.
Storage Options
Depending on your timeline, we suggest these storage methods to maintain the dough’s quality. Proper storage ensures your Challah bread retains its signature aroma and moist crumb.
- Refrigeration (up to 24 hours):
Place the shaped or unshaped dough in a lightly oiled bowl, cover it tightly with plastic wrap or a damp kitchen towel, and refrigerate it. This slow cold rise enhances the flavor, making your bread even more delicious when baked.
- Freezing (up to 1 month):
For longer storage, wrap the shaped dough securely in plastic wrap followed by aluminum foil to prevent freezer burn. If freezing unshaped dough, divide it into portions for easy thawing.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 24 hours | Thaw in the fridge overnight and let it rise at room temperature for 1-2 hours before baking. |
| Freezing | Up to 1 month | Thaw overnight in the refrigerator, then allow 1-2 hours at room temperature for a second rise to ensure even baking. |
Baking from Make-Ahead Dough
When you’re ready to bake, follow these simple steps to transform your stored dough into golden, raisin-studded Challah bread.
- Thaw and rise if needed: If the dough was refrigerated, let it sit at room temperature for 1-2 hours until it puffs up. For frozen dough, thaw it in the fridge overnight first.
- Shape and proof: If you stored unshaped dough, braid it now on a floured surface. Cover the shaped loaf and let it undergo its second rise until nearly doubled, about 45-60 minutes.
- Apply egg wash and bake: Brush the loaf with the reserved egg wash, then bake at 350°F for 25-30 minutes until it achieves a deep golden brown and sounds hollow when tapped.
- Cool and serve: Let the bread cool on a wire rack before slicing to preserve its soft interior.
By following these make-ahead strategies, we ensure your Challah bread with raisins is always fresh and ready for holidays or everyday enjoyment.
Conclusion
We’ve loved sharing this Challah bread with raisins recipe, as it’s more than just baking—it’s a way to weave tradition into our daily lives. You’ll find joy in that first warm slice, rich with sweet raisins and a golden crust.
As we wrap up, remember we’re here to inspire your kitchen adventures, so give this loaf a try and make it your own for gatherings or quiet moments. It’s the perfect addition to any table, bringing comfort and pride every time.
Frequently Asked Questions
What is Challah bread?
Challah is a traditional Jewish braided bread known for its soft, slightly sweet texture. Originating from Eastern Europe, it’s often enjoyed during holidays and family gatherings, especially when made with raisins for added sweetness. This versatile loaf symbolizes community and is perfect for sharing or savoring alone.
What are the origins and significance of Challah?
Challah has roots in Eastern Europe and holds deep significance in Jewish traditions, often used in Sabbath and holiday meals. It represents blessings and community, with its braided shape symbolizing unity. Today, it’s popular worldwide for its comforting aroma and taste, making it a staple for family gatherings and celebrations.
What ingredients are needed for Challah with raisins?
To make Challah with raisins, you’ll need 4 cups sifted all-purpose flour, 2 ¼ teaspoons active dry yeast, ½ cup granulated sugar, 2 teaspoons kosher salt, 2 large eggs (plus one for egg wash), ¼ cup vegetable oil, 1 cup warm water, and 1 cup soaked plump raisins. These ingredients ensure a soft, flavorful loaf rich in tradition.
What equipment is required to bake Challah?
Essential equipment includes a large mixing bowl, measuring cups and spoons, a stand mixer or wooden spoon for kneading, a clean work surface for braiding, a baking sheet or loaf pan with parchment paper, a pastry brush for egg wash, and an oven thermometer. These tools help achieve a perfectly baked, golden loaf.
How do I bake Challah step by step?
Start by activating yeast in warm water, then mix in flour, sugar, salt, eggs, oil, and raisins. Knead until smooth, let rise until doubled, shape and braid the dough, allow a second rise, brush with egg wash, and bake at 350°F for 25-30 minutes until golden. This creates a soft, aromatic bread ready to enjoy.
Can I make Challah dough ahead of time?
Yes, prepare Challah dough in advance for flexibility. After kneading, store it in the refrigerator for up to 24 hours or freeze for up to a month. When ready, thaw in the fridge overnight, let it rise at room temperature, then shape, proof, and bake as usual for fresh bread without a full-day commitment.
How should I store and thaw Challah dough?
Store Challah dough in an airtight container in the refrigerator for up to 24 hours or freeze it for up to a month. To thaw, place it in the fridge overnight, then let it come to room temperature and rise before baking. This method keeps the dough fresh and maintains its texture for perfect results.