Challah With Raisins Recipe: Sweet and Soft Homemade Bread

Challah is a beautifully braided Jewish bread, traditionally enjoyed during Sabbath meals and festive occasions. This slightly sweet, rich bread is characterized by its soft, fluffy texture and golden crust.

Adding raisins to the mix introduces delightful bursts of natural sweetness and a lovely chewy contrast, making it a perfect treat for breakfast or afternoon tea. Whether you’re a seasoned baker or a beginner looking to try your hand at homemade bread, this challah with raisins recipe is approachable and rewarding.

With a few simple ingredients and straightforward steps, you can create a stunning loaf that not only tastes amazing but also fills your home with the comforting aroma of freshly baked bread. This recipe balances the subtle sweetness of raisins with the soft, eggy dough, resulting in a loaf that’s perfect for toasting, sandwiches, or just enjoying on its own.

Let’s dive into this classic recipe that’s sure to become a family favorite!

Why You’ll Love This Recipe

This challah with raisins recipe stands out because it combines traditional techniques with a touch of sweetness from juicy raisins, creating a versatile bread that’s both comforting and elegant. The dough is enriched with eggs and a hint of honey, which contributes to its tender crumb and golden color.

The process of braiding the dough is not only fun but also gives the bread its iconic look, making it a centerpiece for any meal or celebration. Plus, this recipe is forgiving — even if you’re new to bread-making, you’ll find success with clear instructions and tips that guide you to perfect challah every time.

Finally, the raisins add a lovely texture and flavor contrast that elevates the bread beyond a plain loaf, making it a delightful way to enjoy your challah fresh or toasted.

Ingredients

• 4 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F/43°C)
• 3 large eggs, room temperature
• 1/4 cup vegetable oil
• 1 tsp salt
• 1/2 cup raisins, soaked in warm water for 10 minutes and drained
• 1 tbsp honey (for brushing)
• 1 tbsp sesame seeds or poppy seeds (optional, for topping)

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Stand mixer with dough hook (optional but helpful)
• Kitchen towel or plastic wrap
• Baking sheet
• Parchment paper or silicone baking mat
• Pastry brush
• Small bowl for egg wash

Instructions

1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy. This indicates the yeast is active.
2. Mix the wet ingredients: In a large bowl (or the stand mixer bowl), whisk together 2 eggs and the vegetable oil. Once the yeast mixture is frothy, add it to the eggs and oil mixture and stir well.
3. Add dry ingredients: Gradually add the flour and salt to the wet mixture, mixing continuously. If using a stand mixer, attach the dough hook and mix on low speed until the dough starts to come together.
4. Knead the dough: Knead the dough by hand on a floured surface for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for about 6 minutes. Add flour sparingly if the dough is too sticky.
5. Incorporate the raisins: Gently fold in the drained raisins by hand, ensuring they are evenly distributed without crushing them.
6. 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, draft-free place for about 1 to 1.5 hours, or until doubled in size.
7. Shape the challah: Punch down the risen dough to release air. Divide the dough into three equal pieces. Roll each piece into long ropes about 12-15 inches in length.
8. Braid the dough: Pinch the three ropes together at one end. Braid them by crossing the outer ropes over the middle one alternately until you reach the end. Pinch the ends to seal and tuck them underneath.
9. Second rise: Place the braided loaf on a parchment-lined baking sheet. Cover loosely with a towel and let it rise for another 30-45 minutes.
10. Preheat oven and prepare egg wash: Preheat your oven to 350°F (175°C). In a small bowl, beat the remaining egg and brush it gently over the loaf for a shiny, golden crust.
11. Add toppings and bake: Sprinkle sesame or poppy seeds on top if desired. Bake the challah for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
12. Cool and serve: Remove the challah from the oven and let it cool on a rack before slicing. This allows the crumb to set perfectly.

Tips & Variations

Always check your yeast’s expiration date to ensure good rise!

Tip: For an even richer flavor, substitute half of the water with warm milk or add an extra egg yolk to the dough.

Variation: Swap raisins with dried cranberries or chopped apricots for a different fruity twist.

Glaze alternative: Brush with honey mixed with a little water instead of egg wash for a vegan-friendly shiny crust.

Storage: Challah keeps well in an airtight container for 3 days, or freeze slices for up to a month.

Nutrition Facts

Serving Suggestions

Challah with raisins is delightfully versatile. Serve it toasted with butter and a drizzle of honey for breakfast, or pair it with your favorite jam or nut butter for a simple snack.

It also makes a wonderful base for French toast — the raisins add a natural sweetness that complements the eggy custard soak perfectly. Try it with fresh berries and maple syrup for a decadent brunch treat.

For savory options, use challah to make sandwiches with roasted vegetables or deli meats. Its slightly sweet flavor contrasts beautifully with savory fillings.

Looking for more delicious bread ideas? Check out our Veg Grilled Sandwich Recipes That Are Quick and Delicious for tasty meal inspiration.

Conclusion

Making challah with raisins at home is a rewarding baking project that yields a delicious, aromatic bread perfect for a variety of meals and occasions. Its soft texture and natural sweetness make it a crowd-pleaser, whether served fresh from the oven or toasted with your favorite spreads.

This recipe balances traditional techniques with simple ingredients, making it accessible for bakers of all levels. Plus, the addition of raisins adds a delightful twist that enhances the flavor and texture.

With a little patience and love, you’ll have a beautiful braided loaf that can be enjoyed throughout the week.

Be sure to explore more recipes to expand your baking repertoire, like our Best Vegan Pepper Jack Cheese Slice Recipe for Melty Flavor or the comforting Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide.

Happy baking!

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