Challah bread is a beloved traditional Jewish bread known for its rich, slightly sweet flavor and soft, fluffy texture. Adding raisins takes this classic loaf to a new level, infusing each bite with bursts of natural sweetness that perfectly complement the tender crumb. This raisin-studded challah is perfect for festive occasions or simply as a comforting treat any day of the week.
We love how this recipe combines simple ingredients with a straightforward technique to create a beautiful braided loaf that’s as stunning as it is delicious. Whether you’re new to baking challah or looking to add a fruity twist to your favorite recipe, this raisin challah bread will quickly become a staple in your kitchen. Let’s dive into making this irresistible bread that’s perfect for breakfast, dessert, or sharing with loved ones.
Ingredients
To make our Challah Bread with Raisins, we use simple, wholesome ingredients that come together beautifully to create a soft, slightly sweet loaf with a golden crust. Below we break down the ingredients into dry, wet, and flavorful add-ins for easy preparation.
Dry Ingredients
- 4 cups all-purpose flour (plus extra for kneading)
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp salt
Wet Ingredients
- 1 cup warm water (110°F to 115°F)
- 2 large eggs
- 1/4 cup vegetable oil
- 1 tsp pure vanilla extract
Add-Ins
- 3/4 cup raisins (soaked in warm water for 10 minutes, then drained)
- 1 egg (for egg wash, to give challah its shiny crust)
| Ingredient Category | Ingredients | Notes |
|---|---|---|
| Dry Ingredients | All-purpose flour, sugar, yeast, salt | Flour should be measured by weight or spooned in gently for accuracy |
| Wet Ingredients | Warm water, eggs, vegetable oil, vanilla | Water temperature is crucial to activate yeast without killing it |
| Add-Ins | Raisins, egg (for wash) | Soaking raisins plumps them for a juicy bite; egg wash ensures glossy crust |
This carefully measured combination helps us achieve the classic texture and flavor our raisin challah is known for.
Equipment Needed
To bake our Challah Bread With Raisins perfectly, having the right equipment is essential. Each tool plays a specific role in shaping the dough, enhancing texture, and ensuring a beautiful golden crust.
Essential Tools and Their Purpose
| Equipment | Purpose |
|---|---|
| Large Mixing Bowl | Combine ingredients and allow dough to rise |
| Measuring Cups and Spoons | Ensure accurate measurement of flour, yeast, and liquids |
| Stand Mixer with Dough Hook | Knead the dough efficiently for optimal gluten development (optional but recommended) |
| Kitchen Scale | For precise weighing of ingredients for consistent results |
| Fine Mesh Sieve | Sift flour evenly to avoid lumps and aerate the dough |
| Damp Kitchen Towel or Plastic Wrap | Cover the dough during proofing to retain moisture |
| Baking Sheet or Loaf Pan | Bake the braided challah loaf evenly |
| Parchment Paper | Prevent sticking and promote even baking |
| Pastry Brush | Apply the egg wash for a glossy golden crust |
| Cooling Rack | Allow the bread to cool evenly without condensation |
Additional Helpful Equipment
- Mixing Spoon or Spatula: For initial ingredient blending before kneading
- Small Bowl: To soak the raisins and prepare the egg wash
- Bench Scraper: Handy for dividing and shaping dough strands without sticking
Tip: While a stand mixer speeds up kneading, we can also knead by hand on a floured surface for around 10 minutes until the dough feels smooth and elastic.
By preparing and organizing these tools before we begin, we set ourselves up for a smooth baking experience and ensure our Challah Bread With Raisins comes out tender, flavorful, and beautifully braided every time.
Make-Ahead Instructions
Preparing the Challah Bread with Raisins ahead of time helps deepen its flavor and allows us to manage our baking schedule efficiently. Here are our best tips for make-ahead success:
Step 1: Prepare the Dough in Advance
- Mix and knead the dough following the recipe instructions until smooth and elastic.
- Place the dough in a large, lightly oiled bowl. Cover it tightly with plastic wrap or a damp kitchen towel.
- Refrigerate the dough for up to 24 hours. This slow fermentation enhances the bread’s flavor and results in a better crumb texture.
Step 2: First Rise Timing
| Method | Time Needed | Notes |
|---|---|---|
| Room Temperature | 1 to 2 hours | Dough should double in size |
| Refrigerated Dough | 8 to 12 hours | Slower rise, plan accordingly |
When ready, remove the dough from the refrigerator and allow it to come to room temperature for about 1 hour before shaping.
Step 3: Shaping and Braiding Ahead
- After the first rise, punch down the dough gently to release air.
- Divide, roll, and braid the dough as described in the recipe.
- Place the shaped loaf on the baking sheet or in the pan.
- Cover the dough with plastic wrap and refrigerate overnight or for up to 12 hours to allow for a slow final proof. This improves the bread’s texture and helps the raisins blend nicely.
Step 4: Baking from Refrigerated Dough
- Before baking, remove the dough from the refrigerator and let it rest at room temperature for 30 minutes.
- Brush with egg wash for a glossy, golden crust.
- Bake following the recipe’s temperature and time instructions.
Additional Tips for Make-Ahead Success
- Use a proofing box or oven with light on to maintain consistent temperature if your kitchen is cool.
- If freezing, start from fully risen and shaped dough wrapped tightly for up to 1 month. Thaw overnight in the refrigerator before baking.
- Always use fresh active dry yeast for best rising results.
By mastering these Make-Ahead Instructions for our Challah Bread with Raisins, we secure flavorful, soft, and beautifully braided bread ready when we want it without last-minute rushes.
Instructions
Follow these precise steps to create Challah Bread with Raisins that boasts a soft texture and a rich, naturally sweet flavor. Our detailed process ensures a perfectly braided loaf with every bake.
Preparing the Dough
- Combine dry ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, active dry yeast, and salt.
- Mix wet ingredients: In a separate bowl, beat the eggs, then stir in warm water, vegetable oil, and vanilla extract.
- Form the dough: Gradually pour wet ingredients into the dry mix. Stir with a wooden spoon until a shaggy dough forms.
- Knead the dough: Transfer dough to a lightly floured surface. Knead vigorously for about 10 minutes or until the dough feels smooth and elastic.
First Rise
- Place dough in a lightly oiled bowl, turning once to coat all sides.
- Cover bowl tightly with plastic wrap or a damp kitchen towel.
- Let rise in a warm draft-free place for 1 to 1.5 hours, or until dough doubles in size.
Incorporating the Raisins and Second Knead
- Prepare raisins: Drain soaked raisins thoroughly to avoid extra moisture.
- Add raisins: Turn risen dough out onto floured surface. Sprinkle raisins over the dough.
- Knead again: Fold and knead dough gently 2 to 3 minutes to evenly distribute raisins without crushing them.
Shaping the Challah
- Divide dough into three equal portions.
- Roll each portion into a long rope, approximately 12 inches in length.
- Pinch the ropes together at one end and braid tightly but gently, folding over the ropes to create an even, beautiful braid.
- Pinch ends together and tuck beneath loaf to create a clean finish.
- Transfer braid to a parchment-lined baking sheet or greased loaf pan.
Final Rise
- Cover the shaped challah lightly with a kitchen towel.
- Allow to rise for 45 to 60 minutes, until the braid becomes puffy but not doubled.
- Preheat oven during this stage to 350°F (175°C) for optimal baking temperature.
Baking the Challah Bread
- Prepare egg wash: Beat 1 egg with 1 tablespoon water to brush over the loaf for a shiny golden crust.
- Apply egg wash evenly with a pastry brush.
- Bake loaf in the preheated oven for 30 to 35 minutes.
- The challah is done when the crust is deep golden brown and the internal temperature reaches 190°F (88°C).
- Remove from oven and cool on a wire rack for at least 20 minutes before slicing.
| Step | Duration | Temperature | Notes |
|---|---|---|---|
| First rise | 1 to 1.5 hours | Warm, draft-free | Dough doubles in size |
| Shaping and final rise | 45 to 60 minutes | Room temperature | Loaf becomes puffy |
| Baking | 30 to 35 minutes | 350°F / 175°C | Egg wash for glossy crust |
| Cooling | 20 minutes | Room temperature | Essential for setting crumb |
Serving Suggestions
Our Challah Bread with Raisins shines as a versatile treat that delights in various settings. Here are some flavorful ways to enjoy this rich, slightly sweet braided bread:
Classic Pairings
- Butter and Honey: Spread softened butter over a warm slice and drizzle with honey for a simple yet indulgent flavor combination.
- Cream Cheese and Fresh Fruit: Top with creamy cheese and a handful of berries or sliced apples for a refreshing contrast.
- Jam or Marmalade: Choose your favorite preserves to elevate the bread’s subtle sweetness.
Breakfast & Brunch Ideas
- French Toast: Dip slices into a mixture of beaten eggs, milk, cinnamon, and vanilla, then fry until golden brown. The plump raisins add delightful bursts of flavor.
- Bread Pudding: Cube day-old raisin challah for a moist, custardy dessert—perfect for using every crumb.
- Egg and Cheese Sandwich: Layer a fried egg and melted cheddar inside toasted challah for a hearty morning meal.
Savory Pairings
- Sandwich Bread: Use it for deli sandwiches; the sweetness balances smoky or salty fillings like smoked turkey, ham, or roast beef.
- Side for Soups or Stews: Serve thick slices toasted or plain alongside your favorite hearty soups, especially Moroccan-inspired dishes with warming spices.
Storage and Serving Tips
To keep our raisin challah fresh and moist, store the loaf wrapped tightly in plastic wrap or a clean kitchen towel at room temperature. For longer preservation, slice and freeze pieces individually, then thaw as needed.
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | 2-3 days | Wrapped tightly |
| Refrigerator | Up to 1 week | May dry out; wrap well |
| Freezer | Up to 3 months | Slice first for ease |
“Serving our raisin challah slightly warmed amplifies its tender crumb and aromatic spices, creating a captivating experience with every bite.”
By experimenting with these serving ideas, we can bring out the best in our Challah Bread with Raisins and enjoy its comforting sweetness across meals and occasions.
Storage Tips
Proper storage of Challah Bread with Raisins is essential to maintain its soft texture and rich flavor. Here are our carefully tested tips to keep your bread fresh and delicious.
Room Temperature Storage
- Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container.
- Store at room temperature away from direct sunlight or heat sources.
- Consume within 2 to 3 days for the best softness and flavor.
Refrigeration
- Wrap the bread securely in plastic wrap before placing it in the refrigerator to prevent it from drying out.
- Keep refrigerated for up to 1 week, but note the texture may become slightly firmer.
- To refresh, warm slices in a toaster or oven at low heat.
Freezing for Extended Storage
- Slice the loaf before freezing to allow easy portioning.
- Wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag or container.
- Freeze for up to 3 months without compromising texture or taste.
- Thaw at room temperature or warm gently in the oven before serving.
Storage Summary Table
| Storage Method | Wrapping Required | Duration | Notes |
|---|---|---|---|
| Room Temperature | Plastic wrap or airtight | 2-3 days | Best texture and flavor |
| Refrigeration | Plastic wrap | Up to 1 week | May dry out slightly |
| Freezing | Plastic wrap + freezer bag | Up to 3 months | Slice before freezing, thaw properly |
Pro Tip: To preserve that iconic glossy crust, avoid storing the bread uncovered or in humid environments. Wrapping securely and controlling temperature will keep our raisin challah soft and flavorful longer.
Conclusion
Baking raisin challah bread brings a wonderful blend of tradition and a touch of natural sweetness right into our kitchens. With the right ingredients and a little patience, we can create a loaf that’s both visually stunning and deliciously soft.
This recipe invites us to enjoy the process as much as the result, whether for a special occasion or a cozy breakfast treat. By following the steps and tips, we ensure every bite is perfectly tender and flavorful.
Let’s keep experimenting with serving ideas and storage methods to make this raisin challah a beloved staple in our baking repertoire.
Frequently Asked Questions
What is challah bread?
Challah bread is a traditional Jewish bread known for its rich flavor, soft texture, and distinctive braided shape. It’s commonly served on the Sabbath and holidays.
How does raisin challah differ from regular challah?
Raisin challah includes soaked raisins in the dough, adding natural sweetness and a fruity twist to the classic bread without compromising its soft texture.
What are the main ingredients needed for raisin challah?
Key ingredients include all-purpose flour, sugar, active dry yeast, salt, warm water, eggs, vegetable oil, vanilla extract, soaked raisins, and an egg wash for a shiny crust.
What equipment is essential for baking raisin challah?
You’ll need a large mixing bowl, measuring cups and spoons, a stand mixer with a dough hook, a baking sheet or loaf pan, plus a mixing spoon and a bench scraper for ease.
Can I prepare raisin challah dough in advance?
Yes, you can prepare the dough ahead and refrigerate it for up to 24 hours. This helps develop flavor and texture, and you can shape and braid it before baking.
How should I bake raisin challah for the best results?
After kneading and rising, brush the dough with egg wash for shine, then bake at the recommended temperature until golden brown. Let it cool completely before slicing.
What are some serving suggestions for raisin challah?
Serve with butter and honey, cream cheese with fresh fruit, or use it for French toast, bread pudding, sandwiches, or alongside soups and stews for savory meals.
How can I store raisin challah to keep it fresh?
Wrap cooled challah tightly in plastic wrap or an airtight container. At room temperature, eat within 2-3 days. Refrigerate up to a week or freeze slices for up to 3 months.