Challah raisin bread is a delightful twist on the classic Jewish braided bread that’s both sweet and satisfying. This recipe combines the rich, tender texture of traditional challah with the natural sweetness of plump raisins, making it perfect for breakfast, snacks, or even dessert.
We love how the golden crust and soft crumb come together with a hint of cinnamon to create a comforting loaf that’s as beautiful as it is delicious. Baking challah raisin bread at home lets us enjoy fresh, warm slices anytime and impress family and friends with our baking skills.
Ingredients
To create our delicious Challah Raisin Bread, we start with a carefully selected mix of ingredients that ensure a perfect balance of rich texture and subtle sweetness. Below, you’ll find all you need to prepare the soft, golden, and flavorful loaf.
Dough Ingredients
Our dough forms the foundation of this classic challah bread, offering a tender crumb and beautiful braided structure. The ingredients below are arranged in the order we use them for ease and precision:
- 4 cups all-purpose flour (plus extra for kneading)
- 1/2 cup warm water (between 100°F to 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 1 tsp salt
- 2 large eggs (plus 1 for egg wash)
- 1/4 cup vegetable oil (or light olive oil)
- 1 tsp vanilla extract (optional for added aroma)
Additional Ingredients for Raisins
To enhance the flavor and texture with plump, sweet bursts, we carefully select and prepare raisins and complementary spices for the loaf:
- 1 cup seedless raisins (soaked in warm water for 10 minutes, then drained)
- 1 tsp ground cinnamon (adds warm depth)
- 1 tbsp honey (optional, for slight extra sweetness and shine)
- 1 tbsp melted butter (to brush on top for a tender crust)
| Ingredient | Purpose | Measurement |
|---|---|---|
| All-purpose flour | Base of the dough | 4 cups |
| Warm water | Activate yeast & hydrate flour | 1/2 cup |
| Active dry yeast | Leavening agent | 2 1/4 tsp (1 packet) |
| Granulated sugar | Sweetness & yeast nourishment | 1/3 cup |
| Salt | Flavor enhancement | 1 tsp |
| Eggs | Structure & richness | 2 large (+1 for wash) |
| Vegetable oil | Moisture & tender crumb | 1/4 cup |
| Vanilla extract (optional) | Aroma | 1 tsp |
| Seedless raisins | Sweet bursts throughout bread | 1 cup |
| Ground cinnamon | Warm spice | 1 tsp |
| Honey (optional) | Extra sweetness & shine | 1 tbsp |
| Melted butter | Soft crust & flavor | 1 tbsp |
By combining these ingredients with precise measurements and preparation techniques, we ensure our Challah Raisin Bread will have an irresistible golden crust, tender crumb, and deliciously sweet cinnamon-raisin swirls.
Equipment Needed
To bake our Challah Raisin Bread successfully, having the right equipment is essential. Each tool helps us achieve the perfect texture and beautiful golden crust that defines this bread.
Essential Tools for Mixing and Kneading
- Large mixing bowl: For combining ingredients and allowing the dough to rise.
- Measuring cups and spoons: Accurate measurements are vital for consistent results.
- Stand mixer with dough hook (optional): Speeds up kneading and ensures even dough development.
- Wooden spoon or spatula: Useful if mixing by hand.
Tools for Shaping and Proofing
- Clean kitchen towel or plastic wrap: To cover the dough during rising and keep it moist.
- Baking sheet or bread pan: We prefer a baking sheet for the traditional braided shape.
- Parchment paper or silicone baking mat: Prevents sticking and promotes even baking.
Baking and Finishing Supplies
- Pastry brush: For brushing egg wash, which gives the bread its signature shiny, golden crust.
- Oven thermometer: Ensures the oven maintains the precise baking temperature needed.
- Wire cooling rack: Allows the bread to cool evenly without becoming soggy.
| Equipment | Purpose | Notes |
|---|---|---|
| Large mixing bowl | Mixing and rising dough | Size at least 4 quarts |
| Measuring cups & spoons | Accurate ingredient measurement | Use level measures |
| Stand mixer & dough hook | Efficient kneading (optional) | Reduces manual effort |
| Wooden spoon/spatula | Mixing ingredients by hand | Sturdy for thick dough |
| Kitchen towel/plastic wrap | Covering dough while rising | Keeps dough moist |
| Baking sheet or bread pan | Baking the bread | Non-stick surface preferred |
| Parchment paper/silicone mat | Non-stick surface for baking | Reusable and easy cleanup |
| Pastry brush | Applying egg wash | Ensures glossy crust |
| Oven thermometer | Checking oven temperature | Maintains even baking heat |
| Wire cooling rack | Cooling baked bread | Prevents sogginess |
With this equipment at hand, we can confidently proceed to mix, knead, shape, and bake our challah raisin bread to perfection every time.
Prep Work
Before we begin mixing our Challah Raisin Bread, proper preparation ensures the best texture and flavor. Let’s start by readying the key flavorful component—raisins, and then activate our yeast for perfect dough rise.
Preparing the Raisins
To achieve soft, plump raisins that integrate seamlessly into our bread, we need to soak them properly. This step prevents dried fruits from absorbing moisture from the dough, keeping the crumb tender and flavorful.
- Place 1 cup of seedless raisins in a small bowl.
- Cover with warm water or warm fruit juice for added sweetness.
- Let soak for 15 to 20 minutes.
- Drain thoroughly and pat dry with paper towels before folding into the dough.
Tip: If you prefer more intense flavor, soak raisins in a splash of warm brandy or orange juice before adding them to the dough.
Proofing the Yeast
Activating our active dry yeast correctly guarantees a light and airy challah with an ideal rise. Proper proofing confirms yeast vitality and jump-starts fermentation.
| Step | Description | Specifics |
|---|---|---|
| Water Temperature | Must be warm but not hot | 105°F to 110°F (40°C to 43°C) |
| Yeast Amount | Use measured yeast per recipe | Usually 2 ¼ teaspoons (1 packet) |
| Sugar Addition | Feeds the yeast for activation | 1 tablespoon granulated sugar |
| Proof Time | Time to confirm foam formation | 5 to 10 minutes |
Procedure:
- Warm 1 cup of water to 105°F–110°F.
- Stir in 2 ¼ teaspoons active dry yeast and 1 tablespoon sugar.
- Let mixture sit until it becomes frothy and bubbly, about 5–10 minutes.
If the mixture doesn’t foam, discard and start with fresh yeast and water to ensure your bread will rise perfectly.
Remember: Proper yeast proofing directly affects dough elasticity and crumb texture. We want our Challah Raisin Bread to rise beautifully every time.
Making the Dough
Creating the perfect Challah Raisin Bread dough is the foundation of achieving that tender crumb and golden crust we all desire. Let’s carefully combine and prepare our ingredients to set the stage for a flavorful, airy bread.
Mixing the Ingredients
We begin by combining our proofed yeast mixture with the dry and wet components. Follow these steps to ensure every element is incorporated smoothly:
- In a large mixing bowl, whisk together:
- 4 cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon (for that warm spice flavor)
- In a separate bowl, mix:
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract (optional for extra aroma)
- Gradually pour the wet mixture and the proofed yeast (usually about 1 cup warm water with activated yeast) into the dry ingredients.
- Using a wooden spoon or stand mixer with dough hook, start mixing until the dough begins to form and pulls away from the bowl sides.
- Gently fold in the soaked raisins, ensuring they are evenly distributed without crushing them.
“Proper mixing ensures even hydration of the flour and a consistent raisin distribution, both critical to our Challah Raisin Bread’s signature texture and flavor.”
Kneading the Dough
Kneading develops the gluten network that gives our bread structure and chew. Let’s knead to perfection:
| Step | Action | Notes |
|---|---|---|
| 1. Initial knead | Knead by hand on a lightly floured surface or with a stand mixer for 8-10 minutes. | Dough should feel slightly tacky but not sticky. Add flour sparingly. |
| 2. Windowpane test | Stretch a small dough piece thin to check elasticity. | Dough should stretch without tearing. |
| 3. Final shape | Form dough into a smooth ball. | Ensures even rising and an attractive shape. |
We recommend setting a timer during hand kneading to maintain consistent time and avoid overworking the dough.
Tip: Kneading with a stand mixer offers more consistent results, while hand kneading gives you tactile feedback to better judge dough readiness.
By completing the mixing and kneading stages with attention and care, we prepare a dough that promises a light crumb, beautiful golden crust, and bursts of sweet cinnamon-raisin flavor.
First Rise
Once our dough is kneaded into a smooth, elastic ball, it is time for the first rise, a crucial step for developing the bread’s airy texture and rich flavor. This fermentation period allows the yeast to convert sugars into carbon dioxide and alcohol, causing the dough to expand and the gluten network to strengthen.
Step-by-Step Instructions for the First Rise
- Prepare the Rising Environment
Place the dough in a large, lightly oiled bowl. Turn the dough once to coat all sides with the oil to prevent drying and cracking.
- Cover and Seal
Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. This traps warmth and moisture, essential for yeast activity.
- Ideal Temperature and Timing
Let the dough rise in a warm, draft-free spot. The perfect temperature range is 75°F to 85°F (24°C to 29°C). Avoid cold or direct heat which can kill the yeast or dry the dough’s surface.
- Rise Duration
Allow the dough to rise for 1.5 to 2 hours, or until it has doubled in size. Use this rise time as a guide rather than a strict rule since ambient temperature affects fermentation speed.
- Check by Gently Pressing
To test readiness, press your finger gently into the dough. If the indentation slowly springs back leaving a slight mark, the dough is ready. If it springs back immediately, it needs more time. If it doesn’t bounce back at all, it may be overproofed.
| Step | Action | Details |
|---|---|---|
| 1 | Coat bowl with oil | Prevents dough from sticking |
| 2 | Cover bowl | Use plastic wrap or kitchen towel |
| 3 | Choose rising spot | Warm, draft-free, 75°F – 85°F |
| 4 | Timing | 1.5 to 2 hours until doubled |
| 5 | Press test | Indentation should slowly spring back |
“A successful first rise is the foundation of perfect Challah Raisin Bread — it ensures the dough is light, airy, and ready to hold those luscious cinnamon-raisin swirls.”
Tips for Optimal First Rise
- If your kitchen is cool, preheat your oven to the lowest setting for 2 minutes then turn it off. Place the covered bowl inside the oven with the light on for consistent warmth.
- Avoid exposing the dough to cold air or drafts to prevent a sluggish rise.
- Use a kitchen thermometer to monitor the temperature for best results.
By carefully managing the first rise, we set the stage for a beautifully textured Challah Raisin Bread with a tender crumb and golden crust that everyone will love.
Shaping the Challah
Once our dough has risen beautifully, it’s time to shape it into the iconic Challah Raisin Bread form. This step not only enhances the bread’s appearance but also evenly distributes the plump raisins throughout every slice.
Incorporating the Raisins
Before we begin shaping, we gently fold the soaked and drained raisins into the dough to ensure even distribution. Here’s how to do it properly:
- Place the risen dough on a lightly floured surface.
- Flatten the dough gently with your hands to create a rectangle.
- Evenly sprinkle the soaked raisins over the dough.
- Fold the dough over the raisins and knead gently just enough to incorporate them — about 1 to 2 minutes.
- Avoid over-kneading here to prevent crushing the raisins or toughening the dough.
Pro Tip: Use a gentle folding method to keep the raisins plump and allow the cinnamon swirl aroma to infuse the entire loaf.
Braiding the Dough
Braiding is the signature step that transforms our dough into a classic Challah Raisin Bread. We recommend a 3-strand braid for a perfect balance of structure and texture.
Follow these steps for a flawless braid:
| Step | Action | Details |
|---|---|---|
| 1 | Divide the dough | Cut into 3 equal portions |
| 2 | Roll each portion into a rope | About 12-14 inches long |
| 3 | Pinch the top ends together | Secure the starting point |
| 4 | Cross the right strand over the center | Forms the braid pattern |
| 5 | Cross the left strand over the center | Continue alternating right and left |
| 6 | Repeat until all dough is braided | Leave about 2 inches at the ends |
| 7 | Tuck the ends underneath the loaf | Creates a clean, neat finish |
“The art of braiding is what gives challah its signature golden crust and elegant appearance — but it’s also about ensuring every bite has that delightful texture.”
To finalize:
- Place the braided dough on a parchment-lined baking sheet.
- Tuck the ends neatly underneath to maintain the loaf’s shape during baking.
- Cover it gently for the second rise.
Our Challah Raisin Bread is now perfectly shaped and ready for its final rise before baking to golden perfection.
Second Rise
After shaping and braiding the dough, it’s essential to allow the Challah Raisin Bread to undergo its second rise, also known as the final proof. This step ensures the bread develops its signature fluffy texture and maintains a tender crumb after baking.
Preparing for the Second Rise
- Place the braided dough on a parchment-lined baking sheet or into a lightly greased bread pan, depending on your preferred baking method.
- Cover the dough loosely with a clean kitchen towel or lightly greased plastic wrap to prevent drying while allowing airflow.
Ideal Conditions for Rising
The second rise should take place in a warm, draft-free environment. Aim for a temperature around 75°F to 80°F (24°C to 27°C). This warmth encourages the yeast to reactivate gently and continue producing carbon dioxide, which expands the dough’s structure.
| Rising Parameter | Details |
|---|---|
| Temperature | 75°F to 80°F (24°C to 27°C) |
| Duration | 45 to 60 minutes |
| Dough Volume Increase | Approximately doubles |
| Cover | Clean towel or plastic wrap |
Monitoring the Dough
We watch for the dough to nearly double in size during the second rise. This typically takes 45 to 60 minutes, depending on ambient temperature and dough hydration.
To test if the dough is ready:
- Gently press your finger about ½ inch into the dough.
- If the indentation slowly springs back and remains faintly visible, the dough is well-proofed.
- If it springs back quickly, it needs more rising time.
- If it doesn’t spring back at all, it may be over-proofed.
Important Notes
- Do not rush this step. The second rise is crucial for developing the bread’s soft crumb and preventing a dense loaf.
- If you live in a cooler climate, create a makeshift proofing box by preheating your oven to its lowest temperature then turning it off before placing the dough inside.
- Avoid over-proofing to maintain the bread’s characteristic rich texture and shining crust.
By carefully managing the Second Rise, we set the stage for our Challah Raisin Bread to bake into a beautifully golden, tender loaf full of luscious cinnamon-scented sweetness and plump raisins.
Baking the Challah Raisin Bread
Once our dough has completed its final proof, we are ready to bake the Challah Raisin Bread to achieve that iconic golden crust and tender crumb.
Preparing for Baking
- Preheat the oven to 350°F (175°C). An accurate oven temperature is crucial for an even bake and optimal crust development.
- Position an oven rack in the middle to allow balanced heat circulation around the loaf.
- Line our baking sheet with parchment paper or a silicone mat to prevent sticking and promote even baking.
Applying the Egg Wash
Before placing the bread in the oven, brush the surface generously with an egg wash. We use:
- 1 egg, beaten
- 1 tablespoon warm water
This step creates the signature shiny golden crust, locking moisture inside and enhancing flavor.
Baking Time and Temperature
| Metric | Detail |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Baking Duration | 30 to 35 minutes |
| Internal Temperature | 190°F (88°C) for doneness |
- Place the braided loaf carefully onto the prepared baking sheet.
- Bake for 30-35 minutes, monitoring color development.
- To confirm doneness, utilize an instant-read thermometer; the bread’s internal temperature should reach 190°F (88°C).
Achieving Perfect Crust and Crumb
During baking, the heat causes the loaf to expand, and the egg wash reactions produce a deeply caramelized crust with a subtle sheen. The interior crumb develops its soft, tender texture while maintaining the pockets of sweet, plump raisins.
Cooling Process
- Remove the bread from the oven once fully baked.
- Transfer it onto a wire cooling rack to prevent condensation and sogginess.
- Let the loaf cool completely for at least 1 hour before slicing. This resting period allows the crumb to set and flavors to meld.
“Patience at this stage rewards us with a perfectly textured Challah Raisin Bread, bursting with cinnamon-scented sweetness and honeyed undertones.“
Quick Recap Table: Baking Checklist
| Step | Details | Purpose |
|---|---|---|
| Oven Preheat | 350°F (175°C) | Even baking, crust formation |
| Egg Wash | Beaten egg + warm water | Golden, shiny crust |
| Baking Time | 30-35 minutes | Fully cooked, tender crumb |
| Internal Temp | 190°F (88°C) | Doneness confirmation |
| Cooling | Wire rack, at least 1 hour | Prevents sogginess, sets crumb |
With these steps we ensure our Challah Raisin Bread emerges from the oven beautifully braided, golden, and infused with the delicious aroma of cinnamon and raisins that will delight every bite.
Cooling and Serving Suggestions
After baking, it is crucial to allow our Challah Raisin Bread to cool properly to develop its full flavor and texture. We recommend transferring the bread onto a wire cooling rack immediately after removing it from the oven. This allows air to circulate around the loaf, preventing a soggy bottom and preserving the crispness of the golden crust.
Steps for Cooling
- Remove the bread carefully from the baking sheet using oven mitts.
- Place the loaf gently on the wire cooling rack.
- Allow the bread to cool completely for at least 1 hour before slicing. This resting period helps the crumb to set and the flavors to meld perfectly.
- Avoid covering the bread during cooling, as trapped steam can soften the crust.
Serving Suggestions
Our Challah Raisin Bread shines when paired with complementary flavors and served in various ways. Here are our favorite ideas:
| Serving Style | Description | Pairings |
|---|---|---|
| Fresh slices | Serve plain or with a light spread. | Butter, honey, cream cheese |
| Toasted | Lightly toast to enhance cinnamon aroma and crisp the edges. | Nut butter, maple syrup, sliced bananas |
| French Toast | Use thick slices soaked in egg mixture and pan-fried for a rich breakfast. | Powdered sugar, fresh berries, whipped cream |
| Bread Pudding | Cube leftover bread for baking in custard for a cozy dessert. | Cinnamon, raisins, caramel sauce |
Tip: For an extra indulgent touch, warm slices slightly in the microwave or oven before serving to rejuvenate softness and aroma.
Presentation Ideas
- Slice the bread thickly for a rustic look or thinly for delicate bites.
- Garnish serving plates with fresh fruits like grapes, apple slices, or figs to complement the natural sweetness of the raisins.
- Accompany with a pot of hot tea or coffee for a perfect snack or breakfast ensemble.
By following these cooling and serving suggestions, we ensure every loaf of our Challah Raisin Bread delivers a delightful experience from the first bite to the last crumb.
Storage Tips
To keep our Challah Raisin Bread fresh and flavorful, proper storage is essential. Follow these Storage Tips to maintain its soft crumb and sweet cinnamon-raisin bursts.
Room Temperature Storage
- Wrap the cooled bread tightly in plastic wrap or place it in an airtight container.
- Store at room temperature for up to 2 days.
- Keep it away from direct sunlight and heat sources to avoid drying out the crust.
Refrigeration
- Refrigerating can extend the bread’s freshness to up to 1 week.
- Wrap the bread securely in plastic wrap followed by a layer of aluminum foil to prevent moisture loss.
- Note: Cold storage may slightly dry the bread’s texture but preserves flavor.
Freezing
- For longer storage keep the bread in the freezer.
- Slice the bread before freezing for easy portioning.
- Wrap each slice or the entire loaf tightly in plastic wrap then place inside a freezer bag or airtight container.
- Store for up to 3 months.
- To thaw, remove from freezer and let it sit at room temperature for 1-2 hours or toast slices directly from frozen for best texture.
Storage Summary Table
| Storage Method | Duration | Wrapping Suggestions | Notes |
|---|---|---|---|
| Room Temperature | Up to 2 days | Plastic wrap or airtight container | Keep away from heat and sunlight |
| Refrigeration | Up to 1 week | Plastic wrap + aluminum foil | May dry bread slightly |
| Freezing | Up to 3 months | Plastic wrap + freezer bag/container | Slice before freezing for ease |
Pro tip: For maximum flavor and ideal texture, consume the Challah Raisin Bread within the first 48 hours or freeze slices promptly after baking.
By following these storage techniques, we can enjoy our Challah Raisin Bread with its signature moist crumb and sweet cinnamon aroma at any time.
Conclusion
Baking Challah Raisin Bread at home brings a wonderful blend of tradition and sweet comfort to our kitchen. With its golden crust and soft, flavorful crumb, this bread is sure to become a favorite for any time of day.
By following the right techniques and storage tips, we can enjoy this delicious treat fresh and moist for days. Whether shared with family or gifted to friends, our homemade challah raisin bread will always impress and satisfy.
Frequently Asked Questions
What is Challah Raisin Bread?
Challah Raisin Bread is a sweet variation of traditional Jewish challah, featuring a soft, braided texture combined with raisins and a hint of cinnamon. It’s perfect for breakfast, snacks, or dessert.
What ingredients are needed to make Challah Raisin Bread?
Key ingredients include all-purpose flour, warm water, active dry yeast, sugar, salt, eggs, vegetable oil, vanilla extract, seedless raisins, ground cinnamon, honey, and melted butter.
Why are raisins and cinnamon used in the bread?
Raisins add natural sweetness and texture, while cinnamon provides a warm, fragrant flavor that complements the bread’s rich, soft crumb.
How important is yeast proofing in this recipe?
Proofing yeast activates it, ensuring the dough rises properly for a fluffy texture and rich flavor. Skipping this step can result in dense bread.
What equipment do I need to bake this bread?
You need mixing bowls, measuring cups, a stand or hand mixer, a baking sheet or loaf pan, a wire rack for cooling, and optionally, a pastry brush for egg wash.
How do I shape the dough for Challah Raisin Bread?
After the first rise, divide the dough and braid it gently to create the traditional challah look with raisin swirls inside.
What is the purpose of the second rise?
The second rise helps develop a light, airy texture by allowing the dough to expand fully before baking.
How do I know when the bread is done baking?
The bread should have a golden crust and sound hollow when tapped. Internal temperature should reach about 190°F (88°C).
How should I cool the bread after baking?
Cool the bread on a wire rack to prevent moisture buildup, which keeps the crust crisp and crumb soft.
What are the best serving suggestions for Challah Raisin Bread?
Serve fresh slices with butter or honey, toast for breakfast, make French toast, or use in bread pudding for a delicious treat.
How do I store Challah Raisin Bread to keep it fresh?
Store at room temperature in an airtight container for up to 2 days, refrigerate wrapped for up to a week, or freeze slices wrapped tightly for up to 3 months.
Can I freeze Challah Raisin Bread?
Yes, freezing preserves freshness. Wrap slices tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.