Braided Raisin Challah Loaf

baked challah with raisins on a cooling rack.

5 from 2 votes

Challah with Raisins, a traditional Jewish bread often eaten on Shabbat and holidays. As you slice into its soft, pillowy interior, you encounter plump, juicy raisins that burst with flavor, creating a delightful contrast to the subtle sweetness of the bread.

Prep Time25

Cook Time30

1st & 2nd Rise Time5

Total Time5 55

Course: Bread

Cuisine: American, Jewish

Servings: slices

Calories: 227kcal

Author: Kelly Bloom

Equipment

Ingredients

1 tablespoon Yeast 1 envelope dry Instant or Active yeast.
¾ cup Water lukewarm
⅓ cup Honey
3 large Eggs room temperature eggs, beaten
⅓ cup Vegetable oil
4½ cup Flour all purpose or bread flour
2 teaspoon Salt
¾ cup Raisins preferably golden
1 large Egg yolk for the egg wash
2 tablespoon water for the egg wash

US Customary - Metric

Instructions

In a large bowl, combine the yeast, warm water, and honey. Let the mixture sit for 5-10 minutes until foamy.
1 tablespoon Yeast, ¾ cup Water, ⅓ cup Honey
Add the beaten eggs and the vegetable oil to the foamy yeast mixture.
3 large Eggs, ⅓ cup Vegetable oil
Add the flour, salt, yeast, egg, and oil mixture, and mix until a dough forms.
4½ cup Flour, 2 teaspoon Salt
Knead the dough for 7-10 minutes until smooth and elastic. Cover and allow to bulk rise, about 45 minutes to 1 hour.
Punch the dough down and knead the raisins into the dough until evenly distributed.
¾ cup Raisins
Divide the dough into three equal portions, rolling each into a 20" rope.
Pinch the rope ends together and braid into a three strand loaf. Pinch the ends together to secure.
Transfer the braided dough to a parchment paper covered baking sheet. Cover and allow to rise again until doubled in size.
When the loaf is almost doubled, preheat the oven to 350 F. Whisk the egg yolk with 2 tablespoons of water to create the egg wash.
1 large Egg yolk, 2 tablespoon water
Brush the challah with the egg wash for a golden crust. Bake for 30-35 minutes, or until the challah is cooked through and sounds hollow when tapped.
Remove the challah from the oven and let it cool completely before slicing and enjoying.

Notes

Knead the dough. Proper kneading develops the gluten, giving the challah its elasticity and texture. I love the dough kneading machine as it saves my elbow grease!
Allow extra time for rising. Enriched doughs (those with eggs, sugar, and dried fruits) tend to take about twice as long to rise, so be patient. As long as you know your yeast bubbled, your bread should also rise.
Brush with egg wash. The egg wash gives the challah a beautiful golden-brown crust.
Use room temperature eggs, not cold refrigerated ones. Cold ones will slow your bulk rise.
Don't overbake. Overbaking can dry out the challah. Check for doneness by tapping it; it should sound hollow when cooked through.