Raisin Challah Bread
Homemade raisin challah bread is a real treat. Slice this light, egg-rich loaf thick for toast or use it to make a memorable French toast. This bread can be frozen for up to two weeks.
Recipe information
Yield
makes two 9 x 5 x 3-inch loaves
Ingredients
For the Dough
For the Topping
Preparation
Step 1
Make the dough: In the work bowl of a stand mixer fitted with a dough hook, combine the yeast and the warm water. Stir until the yeast is dissolved. When the water begins to bubble, stir in the sugar, salt, vegetable oil, and eggs.
Step 2
Add about one-third of the flour. Beat the dough on medium speed for about 5 minutes, adding the remaining flour in two more batches and occasionally scraping down the sides of the bowl. Add the raisins, and beat for another 5 minutes on medium speed. Don’t worry that the raisins will get pulverized: that won’t happen when you use the dough hook.
Step 3
Stop beating and check the consistency of the dough. It should be starting to come together, but not be overly sticky. If it is too sticky, add a couple more tablespoons of flour and beat for another minute or so.
Step 4
Brush two large stainless steel bowls with some vegetable oil. Divide the dough into 2 equal-size balls. Place 1 ball of dough into each of the bowls. Cover each bowl with a clean kitchen towel and allow the dough to rise in a warm place until it doubles in size, about 1 hour.
Step 5
Lightly oil two 9 x 5 x 3-inch loaf pans.
Step 6
Place the balls into the greased pans, cover them with a clean kitchen towel, and allow them to rise in a warm place for about 1 hour, or until doubled in size.
Step 7
Preheat the oven to 350°F.
Step 8
Make the topping: Stir together the cinnamon and sugar in a small bowl. Sprinkle the topping evenly over the loaves.
Step 9
Bake the loaves for 30 to 35 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Step 10
Remove the loaves from the oven and cool in the pans for 15 minutes. Remove the loaves from the pans and transfer to a wire rack. Cool for at least 1 hour before slicing.
Classic Holiday Day Bread
Step 11
Challah is a traditional Jewish bread, served on the Sabbath and other holidays as well. Very often it is braided, but it can be formed into many other shapes as well. At the Sabbath table, the head of the family sits down before a cloth-covered braided challah. The cloth is removed and a prayer is said before the loaf is sliced and served.
