Raisin Challah Bread Recipe Easy and Delicious Guide

There’s something truly magical about the aroma of freshly baked challah bread wafting through your kitchen. This raisin challah bread recipe brings together the rich, slightly sweet, and fluffy texture of traditional challah with the natural sweetness of plump raisins.

Perfect for holidays, Shabbat dinners, or just a cozy weekend treat, this bread is as delightful to eat as it is to bake. Whether you’re a seasoned baker or a beginner, you’ll find this recipe straightforward and rewarding.

Challah, with its golden braided crust and tender crumb, is a symbol of celebration and togetherness. Adding raisins gives it a lovely twist—a balance of soft dough and juicy fruit that complements butter, jam, or even a simple cup of tea.

Get ready to impress your family and friends with this beautiful loaf that tastes as good as it looks!

Why You’ll Love This Recipe

This raisin challah recipe stands out because it is:

• Simple to make: Uses common pantry ingredients and step-by-step instructions that anyone can follow.
• Perfectly sweet and soft: The raisins add natural sweetness while the dough stays fluffy and tender.
• Versatile: Enjoy it fresh, toasted, or used in French toast or bread pudding.
• Beautiful presentation: The classic braided shape makes it a centerpiece for any meal or celebration.
• Long-lasting freshness: Keeps well for a few days, and freezes beautifully for future enjoyment.

Ingredients

• 4 cups all-purpose flour, plus extra for kneading
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (about 110°F/43°C)
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil or melted butter
• 2 large eggs, plus 1 extra for egg wash
• 1 tsp salt
• 1 cup raisins
• 1 tbsp honey (optional, for brushing)

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Stand mixer with dough hook (optional)
• Kitchen towel or plastic wrap
• Baking sheet or loaf pan
• Pastry brush
• Cooling rack

Instructions

1. Activate the yeast: In a small bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until foamy and bubbly. This ensures your yeast is alive and ready to work.
2. Mix the dough: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. In a separate bowl, beat 2 eggs with the oil (or melted butter). Pour the egg mixture and the activated yeast into the flour mixture.
3. Knead the dough: Stir until the dough begins to come together, then turn it out onto a floured surface. Knead for about 8-10 minutes until smooth and elastic. If you have a stand mixer, use the dough hook for 5-6 minutes on medium speed. Gradually add the raisins during the last minute of kneading to distribute them evenly.
4. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a kitchen towel or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
5. Shape the challah: Punch down the dough to release air. Divide it into three equal parts. Roll each part into a long rope, about 12-15 inches. Braid the ropes together, pinching the ends to seal. Place the braided loaf on a baking sheet lined with parchment paper.
6. Second rise: Cover the loaf with a towel and let it rise for another 30-45 minutes until puffy.
7. Prepare the egg wash: Beat the remaining egg with 1 tablespoon of water. Brush the loaf generously to give it a shiny, golden crust.
8. Bake the bread: Preheat the oven to 350°F (175°C). Bake the challah for 30-35 minutes, or until deep golden brown and sounds hollow when tapped on the bottom.
9. Cool and glaze: Remove the bread from the oven and, while still warm, brush with honey for extra shine and sweetness (optional). Transfer to a cooling rack and let cool completely before slicing.

Tips & Variations

For best results, make sure your water is not too hot when activating the yeast — it should feel warm to the touch but not scalding.

• Raisin alternatives: Swap raisins with dried cranberries, chopped dates, or currants for different flavors.
• Vegan option: Replace eggs with flax eggs and use plant-based milk and oil instead of butter.
• Sweet glaze: Try brushing with maple syrup or a simple sugar syrup after baking for a different glaze.
• Seed topping: Sprinkle sesame or poppy seeds on top after egg wash for an extra crunch.
• Make ahead: Dough can be made the night before and refrigerated for a slower rise, enhancing flavor.

Nutrition Facts

Serving Suggestions

This raisin challah bread is incredibly versatile. Serve it fresh with butter or cream cheese for breakfast or brunch.

It also makes an excellent base for French toast—just soak slices in an egg batter and cook until golden.

For a cozy dessert, try it in a bread pudding with cinnamon and vanilla, or simply enjoy a slice with a cup of tea or coffee. It pairs beautifully with hearty soups and stews, making it a comforting addition to any meal.

Looking for more delicious recipes to complement your challah? Check out these favorites:

• Afghan Vegetarian Pulao Recipe Easy and Delicious Guide
• Vegan Potato Corn Chowder Recipe for Cozy Comfort Food
• Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas

Conclusion

Making your own raisin challah bread is a rewarding experience that fills your home with warmth and a delightful aroma. This recipe captures the essence of traditional challah while adding the sweet burst of raisins, creating a loaf that is perfect for celebrations or everyday enjoyment.

With simple ingredients and clear instructions, even novice bakers can create a stunning braided bread that tastes incredible.

Whether you’re serving it at a family gathering or savoring a quiet moment with a slice and a cup of tea, this raisin challah will quickly become a beloved favorite. Don’t forget to experiment with the tips and variations to make it uniquely yours.

Happy baking!

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