Raisin Challah bread is a delightful twist on the traditional Jewish braided bread that brings a touch of sweetness to every bite. This recipe combines the soft, fluffy texture of classic challah with juicy raisins that add bursts of natural flavor. It’s perfect for holiday celebrations or simply enjoying with your morning coffee.
We love how this bread balances rich, slightly sweet dough with the chewy, fruity raisins throughout. Baking challah at home not only fills your kitchen with an irresistible aroma but also lets you create a beautiful centerpiece for your table. Whether you’re new to baking or a seasoned pro, this raisin challah recipe is straightforward and rewarding.
Ingredients
To create the perfect Raisin Challah Bread with its signature soft texture and sweet bursts of raisins, we need to gather our ingredients carefully. Below is a detailed breakdown of everything required to make our dough base and incorporate those juicy raisins flawlessly.
Dough Ingredients
We start with the fundamentals — the dough. These ingredients work together to form the rich, tender crumb typical of challah bread:
- 4 cups all-purpose flour (plus extra for kneading)
- 1/2 cup granulated sugar (adds a subtle sweetness)
- 2 teaspoons active dry yeast (for rise and fluffiness)
- 1 teaspoon salt (balances sweetness and enhances flavor)
- 1 cup warm water (between 100°F and 110°F to activate yeast)
- 2 large eggs (room temperature, for richness and structure)
- 1/4 cup vegetable oil (for moisture and softness)
- 1 teaspoon vanilla extract (optional, adds depth)
Additional Ingredients for Raisin Challah
To transform our classic challah into the delightful Raisin Challah, we add:
| Ingredient | Quantity | Notes |
|---|---|---|
| Golden raisins | 1 cup | Plump and evenly distributed |
| Egg wash | 1 egg + 1 tbsp water | For glossy, golden crust |
| Optional: honey or cinnamon | 1-2 tbsp honey or 1 tsp ground cinnamon | For extra flavor balance |
This combination ensures every bite bursts with juicy sweetness without overpowering the traditional challah flavor. Our Raisin Challah Bread ingredients harmonize to create an inviting, aromatic, and visually stunning loaf perfect for any occasion.
Equipment Needed
To craft our delicious Raisin Challah Bread, having the right equipment is essential for achieving the perfect texture and appearance. Here is what we need to prepare before starting:
- Mixing Bowls: Use a large bowl for combining ingredients and a smaller one for proofing the yeast.
- Measuring Cups and Spoons: Precise measurements ensure consistent dough quality.
- Stand Mixer with Dough Hook (optional): Makes kneading easier and more uniform, especially for novice bakers.
- Wooden Spoon or Silicone Spatula: For initial mixing before kneading.
- Kitchen Scale (optional): For accurate measurement of flour and raisins, improving recipe consistency.
- Clean Kitchen Towel or Plastic Wrap: To cover the dough during rising periods to maintain moisture.
- Baking Sheet or Loaf Pan: Depending on whether you prefer a braided loaf free on a sheet or in a pan.
- Parchment Paper or Silicone Baking Mat: To prevent sticking and ease clean-up.
- Pastry Brush: For applying the egg wash that gives the challah its signature glossy crust.
- Cooling Rack: To cool the bread evenly after baking and avoid sogginess at the bottom.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Mixing and proofing dough |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Stand Mixer with Dough Hook | Efficient kneading |
| Wooden Spoon/Silicone Spatula | Initial mixing |
| Kitchen Scale (optional) | Precise ingredient weighing |
| Kitchen Towel/Plastic Wrap | Dough covering during rising |
| Baking Sheet/Loaf Pan | Baking the bread |
| Parchment Paper/Silicone Mat | Prevents sticking and easy cleanup |
| Pastry Brush | Applying egg wash for shiny golden crust |
| Cooling Rack | Even bread cooling |
Having these tools ready allows us to focus fully on the baking experience and enjoy the process of making this sweet, fluffy raisin studded challah bread that fills the kitchen with a wonderful aroma.
Make-Ahead Tips
To enjoy our Raisin Challah Bread fresh with minimal effort on baking day, we recommend these strategic make-ahead steps. Preparing the dough or full bread ahead enhances convenience while maintaining the bread’s signature softness and sweet, raisin-studded texture.
Prepare Dough the Night Before
- Mix and knead the dough as directed in the recipe.
- Complete the first rise until doubled in size.
- Punch down the dough gently to release excess air.
- Shape the dough into a loaf or braid.
- Place the shaped dough in a greased bowl, cover tightly with plastic wrap or a damp kitchen towel.
- Refrigerate overnight—this slow cold fermentation improves flavor complexity.
Morning Baking Instructions
- Remove dough from the fridge about 1 hour before baking.
- Allow it to warm and complete the second rise until roughly doubled and puffy.
- Brush with egg wash and bake as indicated.
- This process lets us enjoy fresh, warm bread with minimal morning prep.
Fully Baked Storage and Reheating
If you bake the challah fully ahead:
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room Temperature | Up to 2 days | Store in airtight container to retain softness. |
| Refrigerator | Up to 1 week | Wrap tightly in plastic wrap to prevent drying. |
| Freezer | Up to 3 months | Slice before freezing for easy thawing. |
- To reheat, wrap slices or whole loaves in foil and warm in a 350°F oven for 10-15 minutes.
- For quick softening, sprinkle a few drops of water on the bread before reheating.
“Slowly fermenting the dough overnight in the fridge not only improves the texture and depth of flavor but also fits smoothly into our busy schedules.“
Leveraging these make-ahead methods helps us savor the rich sweetness and tender crumb of our favorite Raisin Challah Bread at our convenience without compromising quality.
Instructions
Follow these detailed steps to create our delicious Raisin Challah Bread. Each phase focuses on essential techniques to ensure a soft, flavorful, and beautifully braided loaf studded with juicy raisins.
Preparing the Dough
- In a large mixing bowl, combine warm water (110°F/43°C) with active dry yeast and granulated sugar. Stir gently and let sit for 5-10 minutes until the mixture is frothy.
- Whisk together eggs, vegetable oil, and vanilla extract (optional) in a separate bowl.
- Add the egg mixture and salt to the yeast mixture. Gradually mix in all-purpose flour, one cup at a time, until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
- Clean and oil the mixing bowl lightly. Place the dough inside, cover with a clean kitchen towel or plastic wrap, and let it rest briefly.
Incorporating the Raisins
- Gently fold in the golden raisins after the initial knead or mix cycle, distributing them evenly without mashing.
- Continue kneading for an additional 2-3 minutes to ensure raisins are integrated smoothly into the dough.
First Rise
- Cover the dough bowl tightly with plastic wrap or a damp kitchen towel.
- Place in a warm, draft-free spot and let it rise until doubled in size, approximately 1 to 1.5 hours.
- The dough should feel puffy and airy when pressed lightly with a finger.
Shaping the Challah
- Punch down the dough gently to release excess air.
- Divide the dough into 3 equal strands approximately 16 inches long.
- Lay the strands parallel and braid them tightly starting from one end, pinching the ends to seal the braid.
- Tuck the ends underneath to create a neat shape. Transfer to a parchment-lined baking sheet or loaf pan.
Second Rise
- Cover the shaped braid loosely with plastic wrap or a towel.
- Allow it to rise for 45-60 minutes until it noticeably poofs up but does not over-expand.
- Meanwhile, preheat the oven to 350°F (175°C).
Baking the Bread
- Brush the challah braid generously with egg wash for a glossy golden crust.
- Optional: sprinkle with cinnamon or drizzle honey for extra sweetness.
- Bake on the middle rack for 30-35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
- Remove from oven and cool on a wire rack for at least 30 minutes before slicing.
| Step | Time | Temperature | Notes |
|---|---|---|---|
| Yeast activation | 5-10 minutes | 110°F / 43°C | Until frothy |
| Kneading | 8-10 minutes | Room temperature | Smooth and elastic dough |
| First rise | 1-1.5 hours | Warm spot | Dough doubles in size |
| Second rise | 45-60 minutes | Room temperature | Dough slightly puffs |
| Baking | 30-35 minutes | 350°F / 175°C | Golden crust, hollow sound when tapped |
Serving Suggestions
Our Raisin Challah Bread pairs wonderfully with a variety of accompaniments that enhance its sweet and fluffy texture. Here are some of our favorite ways to enjoy this delightful bread.
Classic Breakfast Pairings
Start your day with slices of warm Raisin Challah spread generously with butter or your favorite fruit preserves. The natural sweetness of the raisins complements flavors like:
- Honey
- Apricot jam
- Cinnamon butter
A cup of freshly brewed coffee or spiced chai tea makes a perfect beverage pairing, balancing the bread’s sweetness with rich, bold notes.
Savory & Sweet Combos
For a unique twist, try serving the bread with savory elements that contrast its sweetness:
- Cream cheese spread
- Smoked salmon
- Sliced avocado and a sprinkle of sea salt
This balancing act highlights the bread’s versatility, making it ideal for brunch gatherings or light lunches.
Dessert-Inspired Uses
Our Raisin Challah Bread easily transforms into a decadent dessert base. Consider these options:
- French toast topped with powdered sugar and fresh berries
- Bread pudding with a drizzle of caramel sauce
- Toasted slices served with vanilla ice cream and a sprinkle of cinnamon
These indulgent preparations bring out the richness and moist texture of the bread.
Portion & Presentation Tips
For an appealing presentation, slice the bread about ¾ inch thick to reveal the rafts of raisins within. Arrange slices on a rustic wooden board or a decorative plate for a charming display.
| Serving Idea | Suggested Accompaniments | Best Occasion |
|---|---|---|
| Classic Breakfast | Butter, honey, fruit preserves | Weekday morning, brunch |
| Savory & Sweet Combo | Cream cheese, smoked salmon, avocado | Brunch, light lunch |
| Dessert-Inspired | French toast, bread pudding, ice cream | Dinner party, dessert |
By pairing our Raisin Challah Bread with these thoughtful accompaniments, we elevate its sweet and tender qualities, creating an experience your family and guests will love.
Storage and Shelf Life
Proper storage of our Raisin Challah Bread is essential to maintain its soft texture, rich flavor, and delightful aroma. Here are the best methods to keep our bread fresh and delicious for as long as possible.
Room Temperature Storage
- Once the Raisin Challah cools completely on a cooling rack, wrap it tightly in plastic wrap or place it inside a resealable plastic bag.
- Store the wrapped bread at room temperature away from direct sunlight and heat sources.
- Enjoy within 2 to 3 days for optimal freshness and softness.
- Avoid refrigerating at this stage to prevent the bread from drying out or becoming stale faster.
Refrigeration
- If we need to store the Raisin Challah for up to a week, refrigeration is an option but with caution.
- Wrap the bread tightly in plastic wrap and then in aluminum foil to minimize moisture loss.
- Store in the refrigerator for up to 7 days.
- Before serving, warm slices gently in a toaster or microwave to restore softness and flavor.
Freezing for Long-Term Storage
Freezing is the best method for extending the shelf life without compromising quality. Follow these steps:
- Cool the bread completely.
- Slice the challah or leave it whole depending on future use.
- Wrap the bread or individual slices in plastic wrap.
- Place wrapped portions inside a freezer-safe resealable bag or airtight container.
- Label with the date for easy tracking.
- Frozen Raisin Challah Bread stays fresh for up to 3 months.
- To thaw, remove the bread from the freezer and unwrap it.
- Let it thaw at room temperature for 2 to 3 hours or warm gently in the oven at 350°F (175°C) for 10–15 minutes.
Summary Table: Storage Methods and Shelf Life
| Storage Method | Packaging | Duration | Tips |
|---|---|---|---|
| Room Temperature | Plastic wrap or resealable bag | 2 to 3 days | Keep away from direct sunlight |
| Refrigerator | Plastic wrap + aluminum foil | Up to 7 days | Warm before serving |
| Freezer | Plastic wrap + freezer bag/container | Up to 3 months | Thaw slowly or warm in oven |
Pro Tip: Always allow the bread to cool completely before wrapping to prevent condensation which causes sogginess.
By following these storage guidelines, we can savor our Raisin Challah Bread at its best flavor and texture, whether for a next-day treat or a festive occasion weeks away.
Conclusion
Baking Raisin Challah Bread brings a wonderful blend of tradition and sweetness to any table. With the right ingredients and techniques, it’s a rewarding experience that fills our kitchen with irresistible aromas and creates a loaf that’s both beautiful and delicious.
Whether enjoyed fresh, toasted, or as part of a special meal, this bread offers versatility that fits perfectly into our busy lives. By following the tips and storage methods, we can savor its soft texture and rich flavor long after baking.
Let’s embrace the joy of making this classic bread with a sweet twist, turning every bite into a moment worth sharing.
Frequently Asked Questions
What is Raisin Challah Bread?
Raisin Challah is a sweet variation of traditional Jewish braided bread, featuring soft, fluffy dough studded with juicy raisins. It’s perfect for holidays or as a morning treat.
What ingredients are needed to make Raisin Challah Bread?
Key ingredients include all-purpose flour, sugar, active dry yeast, salt, warm water, eggs, vegetable oil, golden raisins, and optional vanilla extract, honey, or cinnamon.
What equipment do I need to bake Raisin Challah Bread?
Essential tools are mixing bowls, measuring cups/spoons, a stand mixer with dough hook (optional), wooden spoon or spatula, baking sheet or loaf pan, parchment paper, pastry brush, and cooling rack.
Can I prepare the dough in advance?
Yes, you can prepare the dough the night before for a slow cold fermentation, enhancing flavor and texture. Just warm and rise before baking in the morning.
How should I store Raisin Challah Bread?
Store at room temperature in a sealed bag for up to 2 days, refrigerate wrapped for up to a week, or freeze for longer storage, thawing before reheating.
How do I get a shiny crust on my Raisin Challah?
Apply an egg wash before baking. This gives the crust a glossy, golden-brown finish that enhances the bread’s appearance.
What are some serving ideas for Raisin Challah Bread?
Try it with butter and jam, cream cheese and smoked salmon, or use it in French toast and bread pudding for sweet or savory dishes.
Is this recipe suitable for beginner bakers?
Yes, the recipe is accessible for both novices and experienced bakers, with detailed steps and tips to ensure successful results.