We’ve always adored the warm, braided goodness of Challah Raisin Bread, a cherished staple in Jewish traditions that hails from Eastern Europe. This enriched loaf with plump raisins offers a perfect blend of soft texture and subtle sweetness, making it ideal for holidays or everyday treats.
Our take on this classic recipe brings that authentic flavor right to your kitchen, using simple ingredients for an impressive result. Whether you’re a baking novice or pro, we’ll guide you through creating a loaf that’s as delightful to make as it is to eat.
Ingredients
In our Challah Raisin Bread recipe, we focus on simple yet essential ingredients that capture the soft texture and sweet flavor of this traditional Jewish loaf. We’ve organized the list below in the order they are typically used, with prep notes for clarity and accuracy.
Dry Ingredients
- 1 packet (about 2 1/4 teaspoons) active dry yeast: We start with this to ensure proper rising—proof it in warm liquid first.
- 1 cup warm water (around 110°F): Use this to activate the yeast; make sure it’s not too hot to avoid killing it.
- 1/2 cup granulated sugar: Adds the signature sweetness; we recommend organic for a richer taste.
- 1 teaspoon salt: Essential for flavor balance; mix it in with the dry components.
Wet Ingredients
- 2 large eggs: Beaten lightly before adding; they contribute to the bread’s tender crumb.
- 1/4 cup vegetable oil: Provides moisture and a subtle richness—we prefer neutral oils like canola.
Main Ingredients
- 4 to 4 1/2 cups all-purpose flour: Added gradually to form the dough; start with 4 cups and add more as needed for the right consistency.
- 1 cup raisins: Plump, seedless varieties work best—toss them in a bit of flour to prevent sinking during baking.
This selection ensures our Challah Raisin Bread remains accessible and authentic, using everyday items to achieve professional results at home.
Tools and Equipment
To bring our Challah Raisin Bread recipe to life, we need the right tools and equipment to ensure smooth preparation and perfect results. Building on the ingredients we’ve outlined, gathering these items will help us mix, knead, and bake with confidence.
Essential Tools List
We recommend the following tools, organized by their role in the process. Each one plays a key part in achieving that signature soft texture and golden crust:
- Large Mixing Bowl: Ideal for combining dry ingredients like flour and yeast; ensures even mixing without spills.
- Medium Mixing Bowl: Used for whisking wet ingredients such as eggs and oil; helps maintain the bread’s moisture and richness.
- Measuring Cups and Spoons: Accurate for measuring flour, sugar, and other components; precision is crucial for the bread’s rise and flavor balance.
- Stand Mixer or Hand Mixer with Dough Hook: Perfect for kneading the dough; saves time and effort while developing the gluten for that airy texture we love in Challah Raisin Bread.
- Whisk or Wooden Spoon: Great for initial blending; promotes aeration in the wet mixture for a lighter loaf.
- Dough Scraper or Silicone Spatula: Essential for scraping dough from bowls and shaping; prevents sticking and makes handling easier.
- Baking Sheet or Loaf Pan: Provides a stable base for the bread to rise and bake; opt for a 9×5-inch loaf pan for even shaping.
- Parchment Paper or Baking Mat: Lines the baking sheet to prevent sticking and promote easy removal; enhances the bread’s presentation.
- Oven with Timer: Critical for baking at the right temperature; use a timer to avoid over-baking and achieve that perfect golden finish.
- Cooling Rack: Allows the bread to cool evenly after baking; preserves texture and prevents sogginess.
| Tool | Ease of Use (Scale: 1-5) | Approximate Cost (USD) | Best For |
|---|---|---|---|
| Stand Mixer | 5 | $50–$300 | High-volume kneading |
| Hand Mixer | 4 | $20–$50 | Quick, portable option |
| Dough Scraper | 4 | $5–$10 | Precise dough handling |
Instructions
We will guide you through the precise steps to craft our flavorful Challah Raisin Bread, drawing on traditional techniques for a soft, golden loaf. Let’s ensure your baking process is smooth and yields professional results.
Prepare the Ingredients
Before we begin, gather and measure all ingredients as outlined in our previous section to streamline the process. Start with dry ingredients: In a large mixing bowl, combine 2 1/4 teaspoons active dry yeast, 1 cup warm water (around 110°F), 1/2 cup granulated sugar, and 1 1/2 teaspoons salt—stir gently to dissolve the yeast and let it sit for 5-10 minutes until foamy.
Next, prepare wet ingredients: In a medium bowl, whisk together 2 large eggs and 1/4 cup vegetable oil until well blended.
Finally, handle main ingredients: Measure out 4-5 cups all-purpose flour (adding gradually as needed) and 1 cup raisins—rinse the raisins under cool water and pat them dry to keep them plump and ready for incorporation.
Mix and Knead the Dough
Now that our ingredients are prepped, we combine them to form the dough base for our Challah Raisin Bread. In the large mixing bowl with the yeast mixture, add the wet ingredients (eggs and oil) and stir with a wooden spoon until incorporated.
Gradually add the flour, one cup at a time, mixing until a shaggy dough forms—use a stand mixer with a dough hook on medium speed or knead by hand on a lightly floured surface. Knead vigorously for 8-10 minutes until the dough is smooth, elastic, and no longer sticky, incorporating the raisins during the last 2 minutes of kneading for even distribution. This step develops the bread’s signature soft texture, making it irresistibly tender.
First Rise
With the dough mixed and kneaded, we allow it to rise for optimal flavor development in our Challah Raisin Bread. Place the dough in a lightly oiled large bowl, turning it once to coat all sides with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm, draft-free spot—such as near a turned-off oven. Let it rise for 1-2 hours or until doubled in size, watching for the dough to become light and airy with a subtle yeasty aroma that signals it’s ready for shaping.
Shape the Loaf
Once the first rise is complete, we punch down and shape the dough to create the iconic braided form of our Challah Raisin Bread. Gently punch the center of the risen dough to release air bubbles, then turn it out onto a lightly floured surface.
Divide the dough into 3 equal portions and roll each into a long rope about 12-15 inches long. Braid the ropes together tightly, starting from the middle and working to each end, then pinch the ends to seal and tuck them under for a neat loaf. Place the shaped loaf on a parchment-lined baking sheet, aiming for an even braid that promises a visually appealing, golden-crusted result.
Second Rise
After shaping, we give the dough a second rise to enhance its volume and texture in our Challah Raisin Bread. Cover the shaped loaf loosely with a kitchen towel and let it rest in a warm spot for 30-45 minutes, or until it puffs up by about 50%.
During this time, the dough will develop a soft, pillowy feel—monitor it closely to avoid overproofing, ensuring the loaf rises just enough for a light, fluffy interior when baked.
Bake the Bread
Finally, we bake our Challah Raisin Bread to achieve a crisp, golden exterior and a warm, sweet aroma that fills the kitchen. Preheat your oven to 350°F and position the rack in the center for even heat distribution.
Brush the risen loaf with a beaten egg wash (1 egg mixed with 1 tablespoon water) for a shiny finish, then bake for 25-35 minutes until the crust is deep golden brown and the internal temperature reaches 190°F—test with a thermometer for accuracy. Remove from the oven and cool on a wire rack for at least 15 minutes before slicing, allowing the flavors of plump raisins and soft crumbs to fully develop.
Make-Ahead Instructions
One of the beauties of our Challah Raisin Bread recipe is its flexibility for busy schedules. We often prepare the dough in advance to save time and ensure fresh-baked results whenever we need them. Below, we outline reliable methods to make ahead and store your dough or baked loaf, maintaining that signature soft texture and sweet, raisin-infused flavor.
Preparing the Dough Ahead
To get a head start, we recommend making the dough up to the first rise and then storing it. Follow these steps for optimal results:
- After kneading: Once the dough is smooth and elastic, as detailed in our preparation steps, shape it into a ball and place it in a lightly oiled bowl. Cover it tightly with plastic wrap or a damp cloth to prevent drying.
- Refrigerate immediately: Transfer the covered bowl to the refrigerator. This slows fermentation, allowing flavors to develop more deeply over 12 to 24 hours. The cold environment enhances the bread’s taste without over-proofing.
- Overnight option: For a next-day bake, let the dough rise in the fridge overnight. When you’re ready, remove it from the refrigerator and let it sit at room temperature for about 1 hour to warm up before proceeding to the shaping and second rise.
Storing Baked Loaves
If you’ve already baked your Challah Raisin Bread, we suggest these storage techniques to preserve its golden crust and moist interior:
- Short-term storage: Allow the loaf to cool completely on a wire rack, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to 2 days, retaining its soft crumb and subtle sweetness.
- Freezing for longer hold: For extended storage, slice the cooled loaf and wrap individual portions in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months to lock in that irresistible aroma and texture.
- Thawing and reheating: To enjoy, thaw slices overnight in the refrigerator or at room temperature for a few hours. For the best revival, reheat in a 350°F oven for 5-10 minutes until warm and slightly crisp on the outside.
Tips for Success
We always emphasize accuracy to achieve perfect results with our Challah Raisin Bread. Here are key pointers:
- Use high-quality, airtight containers to avoid staleness and maintain moisture.
- If the dough has been refrigerated, punch it down gently before shaping to release any excess gas and ensure even rising.
- For variations, you can add extras like cinnamon or nuts during the initial mix if making ahead, but keep measurements precise to preserve the authentic flavor profile.
By following these make-ahead strategies, we make it easy to enjoy homemade Challah Raisin Bread on your timeline without compromising quality.
Conclusion
We’ve enjoyed guiding you through this Challah Raisin Bread adventure. It’s more than a recipe—it’s a way to create warm, memorable moments in your kitchen.
As we wrap up, remember that baking this bread lets us connect with tradition while making something deliciously our own. Try it and savor the results.
Frequently Asked Questions
What is Challah Raisin Bread?
Challah Raisin Bread is a traditional Jewish bread from Eastern Europe, known for its soft, sweet texture and plump raisins. It’s often braided and enjoyed during holidays or everyday meals, symbolizing warmth and community. This recipe makes it easy for beginners and pros to bake at home with simple ingredients.
What ingredients are needed for Challah Raisin Bread?
You’ll need dry ingredients like active dry yeast, warm water, sugar, and salt for rising and flavor; wet ingredients such as eggs and vegetable oil for moisture; and main ingredients like all-purpose flour and raisins. These everyday items ensure an authentic, delicious loaf without complexity.
What tools are required to make Challah Raisin Bread?
Essential tools include a large mixing bowl for dry ingredients, a medium one for wet, measuring cups and spoons for accuracy, and a mixer for kneading. You’ll also need a dough scraper, baking sheet or loaf pan, parchment paper, and an oven. These help achieve the bread’s soft texture and golden crust effortlessly.
How do I prepare Challah Raisin Bread?
Start by activating yeast with dry ingredients, then mix in wet ones and knead until smooth. Let the dough rise, shape into a braid, and rise again. Bake until golden and cool before slicing. This step-by-step process ensures a perfect loaf with a crisp exterior and soft interior.
Can I make Challah Raisin Bread ahead of time?
Yes, prepare the dough up to the first rise and refrigerate it to enhance flavor without over-proofing. For baked bread, store at room temperature for short-term or freeze for longer. This flexibility lets you enjoy fresh bread on your schedule while maintaining quality.
How should I store Challah Raisin Bread?
Store cooled bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze in a sealed bag for up to 3 months—thaw and reheat for best results. Proper storage keeps it fresh and flavorful.