We’ve always been captivated by the warm, braided goodness of Challah bread, and our Raisin Challah Bread Recipe adds a sweet twist that’ll have you coming back for more. Originating from Jewish traditions, this loaf symbolizes community and celebration, making it perfect for holidays or cozy brunches.
We love how plump raisins infuse extra flavor and moisture into the dough, turning a simple bake into something truly special. Join us as we guide you through creating this delightful treat in your own kitchen.
Ingredients
To craft our delicious Raisin Challah Bread, we gather these essential ingredients in the order they are used, ensuring each one contributes to the bread’s rich, golden texture and sweet, fruity aroma. We’ll start with the dry components, move to the wet ones, and finish with the plump raisins that add bursts of moisture and flavor.
Dry Ingredients
- 4 cups all-purpose flour: We use this as the base for a sturdy yet tender dough—sift if lumpy for even mixing.
- 1 packet (2¼ teaspoons) active dry yeast: Proof this in warm water to activate its rising power, creating that signature airy crumb.
- ¼ cup granulated sugar: This sweetens the dough and feeds the yeast, enhancing the bread’s caramelized crust.
- 1 teaspoon salt: Adds balance to the sweetness and strengthens the dough’s structure.
Wet Ingredients
- 2 large eggs: Beaten lightly, these provide richness and a glossy finish when brushed on top.
- ¼ cup vegetable oil: Or melted butter for extra flavor—we incorporate this to keep the bread moist and soft.
- ¾ cup warm water (around 110°F): Used to dissolve the yeast first, ensuring the dough rises perfectly.
Add-Ins
- 1 cup raisins: Plump and juicy, we soak these in warm water for 10 minutes before adding to prevent them from drying out and to infuse extra sweetness into every bite.
This selection of ingredients ensures our Raisin Challah Bread emerges with a perfect balance of chewy texture, subtle sweetness, and traditional appeal, ready for the next steps in baking.
Tools and Equipment
With our ingredients assembled, we now gather the essential tools and equipment to transform them into a golden, braided Raisin Challah Bread that boasts a soft, chewy texture and irresistible aroma.
To ensure a smooth baking process, we recommend the following items. We’ve categorized them for clarity, focusing on preparation, mixing, and baking needs:
- Preparation Tools:
- Large mixing bowl: Ideal for combining dry ingredients and dough; its size allows for easy stirring without spills.
- Measuring cups and spoons: Accurate for precise measurements of flour, sugar, and liquids, ensuring our bread’s texture remains consistent and perfect.
- Mixing and Kneading Tools:
- Stand mixer with dough hook (or a sturdy wooden spoon): Essential for kneading the dough to achieve that signature elastic feel; if using a spoon, we aim for 10-15 minutes of vigorous mixing.
- Dough scraper: Helps divide and shape the dough for braiding, preventing sticking and maintaining an even rise.
- Baking Tools:
- Baking sheet or loaf pan: Provides a stable base for the braided loaf; line it with parchment paper for easy release and a crisp bottom.
- Pastry brush: Perfect for applying egg wash, which gives our Raisin Challah Bread its shiny, golden crust.
- Oven thermometer: Guarantees the oven reaches the precise 350°F needed for even baking, avoiding undercooked or burnt results.
By having these tools ready, we set ourselves up for success in creating a loaf that not only looks impressive but also delivers on flavor and tradition.
Instructions
Now that we have gathered our ingredients and tools, let’s guide you through crafting our Raisin Challah Bread step by step. We ensure each phase delivers a loaf with a golden, braided crust and a moist, subtly sweet interior bursting with plump raisins.
Prepare the Dough
First, we activate the yeast by dissolving 2 1/4 teaspoons of active dry yeast in 1/2 cup of warm water (around 110°F) mixed with 1 tablespoon of granulated sugar in a large mixing bowl. Let it sit for 5-10 minutes until it foams indicating it’s ready.
Next, in the same bowl, add 4 cups of all-purpose flour, 1 teaspoon of salt, and the remaining 1/4 cup of granulated sugar. Create a well in the center and pour in 2 large eggs, 1/4 cup of vegetable oil, and another 1/2 cup of warm water. Using a stand mixer with a dough hook or a sturdy wooden spoon, mix on low speed for 2 minutes until a shaggy dough forms.
Incorporate 1 cup of soaked raisins (previously soaked in warm water for 10 minutes and drained) into the dough, then knead on medium speed for 8-10 minutes or by hand for 10-12 minutes on a lightly floured surface. The dough should become smooth elastic and slightly sticky signaling it’s perfectly developed for our Raisin Challah Bread.
First Rise
Once the dough is prepared, we shape it into a ball and place it in a lightly oiled large mixing bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm draft-free spot for about 1-1.5 hours or until it doubles in size.
During this time, the dough will transform as the yeast works its magic creating airy pockets that promise a tender chewy texture in our finished Raisin Challah Bread.
Shape and Braid the Loaf
After the first rise, we punch down the dough gently to release air and transfer it to a lightly floured surface. Divide the dough into 3 equal portions each weighing approximately 300 grams for even braiding.
Roll each portion into a long rope about 12-14 inches in length. Braiding the ropes together forms the signature look of our Raisin Challah Bread: lay the ropes side by side then cross them over each other starting from the middle and working to each end. Pinch the ends to seal and tuck them under for a neat finish.
Place the braided loaf on a parchment-lined baking sheet ensuring it’s centered and ready for the next rise.
Second Rise
Cover the shaped loaf loosely with a kitchen towel and let it rise again in a warm spot for 45-60 minutes or until it puffs up noticeably. This second rise enhances the bread’s light fluffy crumb and allows the flavors of the raisins to meld beautifully.
We monitor the dough closely to avoid over-proofing which could affect the structure of our Raisin Challah Bread.
Bake the Bread
Preheat your oven to 350°F and position the rack in the center. Before baking, whisk 1 egg with 1 tablespoon of water to create an egg wash and brush it generously over the loaf for a shiny golden crust.
Bake the loaf for 25-30 minutes or until the top turns a deep golden brown and an internal thermometer reads 190°F. The aroma of warm raisins and bread will fill your kitchen making this step truly rewarding for our Raisin Challah Bread.
Cool and Serve
Remove the baked loaf from the oven and transfer it to a wire rack to cool for at least 30-45 minutes. This cooling period helps set the structure preventing a gummy texture.
Once cooled, slice our Raisin Challah Bread to reveal its soft interior dotted with juicy raisins perfect for enjoying fresh or toasted with butter.
Make-Ahead Instructions
As passionate bakers, we understand that life gets busy, so planning ahead for our Raisin Challah Bread ensures you can enjoy its warm, braided texture and plump raisins without last-minute rushes. Below, we outline reliable methods to prepare this traditional bread in advance, maintaining its signature moisture and subtle sweetness.
Preparing the Dough Ahead
To make the dough for our Raisin Challah Bread in advance, follow these steps for optimal results:
- Step 1: After kneading the dough as detailed in the previous section, cover it tightly with plastic wrap or place it in an airtight container.
- Step 2: Refrigerate the dough immediately for up to 24 hours. This slow cold rise enhances the flavor and makes the bread even more tender.
- Step 3: When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 1 hour to soften. Proceed with shaping, the second rise, and baking as instructed.
Baking and Storing the Bread Ahead
If you prefer to bake our Raisin Challah Bread fully before serving, here’s how to store it properly:
- Step 1: Allow the baked loaf to cool completely on a wire rack after removing it from the oven.
- Step 2: Wrap the cooled bread tightly in plastic wrap, then place it in a freezer-safe bag or airtight container.
- Step 3: Freeze for up to 3 months. For shorter storage, keep it at room temperature for up to 2 days or refrigerate for up to 1 week.
Freezing Tips for Best Results
- Thawing Instructions: For frozen dough, thaw in the refrigerator overnight then proceed to room temperature as above. For baked bread, thaw at room temperature for 2-3 hours or overnight in the refrigerator.
- Reheating Method: Warm thawed baked bread in a 350°F oven for 10-15 minutes to restore its golden crust and soft interior—avoid microwaving to prevent sogginess.
| Make-Ahead Option | Storage Method | Duration | Key Benefit |
|---|---|---|---|
| Dough Preparation | Refrigerate | Up to 24 hours | Enhances flavor development |
| Baked Bread | Freeze | Up to 3 months | Maintains freshness easily |
| Short-Term Storage | Room temperature or refrigerate | Up to 2 days or 1 week | Convenient for quick access |
Conclusion
We’ve loved sharing this Raisin Challah Bread recipe with you, as it’s more than just a bake—it’s a way to bring warmth and tradition into our kitchens.
Baking it lets us create lasting memories, whether for holidays or everyday joys.
Give it a try, and you’ll see how simple ingredients turn into something truly special that we can all enjoy and share.
Frequently Asked Questions
What is Raisin Challah Bread?
Raisin Challah Bread is a traditional Jewish braided bread enriched with plump raisins, symbolizing community and celebration. It’s warm, moist, and slightly sweet, perfect for holidays or brunches. This recipe adds raisins for extra flavor and texture, making it a delightful homemade treat.
What ingredients are needed for Raisin Challah Bread?
You’ll need dry ingredients like all-purpose flour, active dry yeast, sugar, and salt for structure and flavor. Wet ingredients include eggs, vegetable oil, warm water, and soaked raisins for moisture and sweetness. Soaking the raisins ensures they stay plump and enhance the bread’s taste—simple and balanced for a perfect loaf.
What tools are required to make Raisin Challah Bread?
Essential tools include a large mixing bowl, measuring cups and spoons for prep; a stand mixer or wooden spoon for mixing and kneading; and a baking sheet, parchment paper, pastry brush, and oven thermometer for baking. These help achieve an impressive braided shape and golden crust with ease.
How do I make Raisin Challah Bread step by step?
Start by activating yeast in warm water, then mix in dry and wet ingredients with soaked raisins. Knead the dough, let it rise until doubled, shape and braid it, and rise again. Bake with an egg wash for a golden finish, then cool. The process takes about 2-3 hours total for a soft, flavorful bread.
Can I prepare Raisin Challah Bread ahead of time?
Yes, make the dough in advance and refrigerate it for up to 24 hours to develop flavor. You can also bake the bread fully and freeze it for up to three months. Thaw at room temperature and reheat in the oven for freshness, making it ideal for busy schedules.
How should I store Raisin Challah Bread?
Store cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices or the whole loaf for up to 3 months. Thaw overnight in the fridge and reheat in a warm oven to maintain its soft texture and moisture.
Why should I soak the raisins in the recipe?
Soaking raisins in warm water plumps them up, prevents them from drying out during baking, and enhances their natural sweetness. This step ensures even distribution in the dough, adding moisture and a burst of flavor to your Raisin Challah Bread for a more enjoyable result.