Raisin Challah Bread
Raisin Challah Bread is a typical Jewish bread that is used for Shabbat or different holidays. This bread has the same dough as the Challah Bun recipe. The only difference is the shape and the raisings which are included.
This beautiful bread can be served on any occasion, such as parties, holiday dinners, or even small family gatherings. It does not just taste good, it also looks good on the table. Fancy, super soft, and fluffy...the whole family loves it.
It was time when I was a helper and babysitter for a few years in Jewish houses, and luckily, I was introduced to this Challah Breads. For Shabbat (Saturday) they usually made a homemade Challah, which was the best. They usually made plain Challah bread, and sometimes they add raisins or different nuts to it.
Today I decided to show you the Raisin Challah Bread. They are delicious, and sweeter, thanks for the raisins.
Ingredients for the bread
As I said above, it is made with the same dough as my Challah Bun recipe. Just click on it, and there is the whole recipe for it. When you are done with the dough you can come back right away.
The extra item that you need in this recipe is raisins.
How to make Raisin Challah Bread
Click on Challah Bun so you can make the same dough.
- When the dough it's ready to put to the proof, add the raisins and knead on low speed or with your hand for one more minute, just until incorporated.
- Brush about one teaspoon of oil in the center of a large bowl. Transfer the dough to the bowl. Cover the dough and let it rise for at least 4 hours. This is the first proof.
How to shape the Challah bread?
3. When the dough rose, punch down the risen dough in a flat circle,
4. Cut it up into 5 equal strips or 6 equal strips. I'll show you how to shape it with 5 equal strips.
Stretch all the strips into approximately 11- 12 inches long and start making the braided raising bread.
The plaiting sequence is 2 over 3, 5 over 2, and 1 over 3 until the plait is completed.
When it's done, rise it for 2 more hours.
Before you bake, egg washes the bread. You can sprinkle it with some nuts, poppy seeds, or sesame seeds. Then at 375 F bake it for 25 -28 minutes, or until it's golden brown.
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Raisin Challah Bread
Ingredients
Challah Dough
- 2⅓ cups all-purpose flour
- ⅓ cup warm water
- ⅓ cup white sugar
- ½ teaspoon salt
- ⅓ teaspoon instant yeast
- 2 tablespoon vegetable oil
- 2 large eggs
Filling
- 2 packets raisings
Instructions
Make the Dough and Proof
- Make dough with the same amount of ingredients, followed by the Challah Bun recipe.
- Proof the same way this dough also.
Filling
- Add the raisins and knead on low speed or whit your hand for one more minute, just until incorporated.
- Brush about one teaspoon of oil in the center of a large bowl. Transfer the dough to the bowl. Cover the dough and let it rise for at least 4 hours. This is the first proof.
Shape the Challah
- When the dough rose, punch down the risen dough in a flat circle, and cut it up into 5 equal strips.
- Stretch all the strips into approximately 11- 12 inches long and start making the braided raising bread
- When it's done, rise it for 2 more hours.
Bake
- Before you bake, egg washes the bread. Then at 375 F bake it for 25 -28 minutes, or until it's golden brown.
Notes
- it may need more time for proofing. Leave it more if it’s not puffed up nicely. You can leave it overnight.
- at a warmer temperature, they will rise faster and at a cooler temperature, they will rise slower.
Nutrition
I practiced making this bread last weekend so I can bake it for the holidays. All of your pictures and directions were so helpful. It was perfectly soft and so pretty! I can't wait to make it again!
This bread is beautiful. I have never made anything like this before and it turned exactly like your pictures. It’s so moist and perfect. The raisins add the best flavor
Yum! This bread is SOOO soft! And we loved the pops of sweetness from the raisins. It will be a special centerpiece on our holiday table. Thank you for the recipe!
This raisin bread is so soft and comforting! It came out beautifully and was delicious with just a hint of butter on it.
Love this! Was nervous to try it but your tips made it so easy!