The Perfect Balance: How to Make Challah Bread that Combines Fluffy Bread with Bursting Raisins
Challah bread, a traditional Jewish delicacy, is renowned for its soft, fluffy texture and rich flavor. Adding raisins to this classic recipe elevates it to a new level, creating a sweet and indulgent treat. This blog post will guide you through the step-by-step process of making challah bread with raisins, ensuring a perfect loaf every time.
Ingredients:
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water (105-115°F)
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 egg
- 1/2 cup raisins
- 1 tablespoon honey
- 1 egg yolk (for egg wash)
Equipment:
- Stand mixer or large bowl
- Measuring cups and spoons
- Dough hook or wooden spoon
- Baking sheet
- Parchment paper
- Pastry brush
Instructions:
1. Activate the Yeast
In a small bowl, dissolve the yeast in the warm water with the sugar. Let stand for 5-10 minutes, or until foamy.
2. Combine Dry Ingredients
In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt.
3. Add Wet Ingredients
Gradually add the yeast mixture, vegetable oil, and egg to the dry ingredients. Mix on low speed for 2-3 minutes, or until a dough forms.
4. Knead the Dough
Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic.
5. Add Raisins
Fold in the raisins until they are evenly distributed throughout the dough.
6. First Rise
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
7. Braid the Challah
Punch down the dough and divide it into 3 equal pieces. Roll each piece into a long strand. Braid the strands together and place them on a baking sheet lined with parchment paper.
8. Second Rise
Cover the challah with plastic wrap and let it rise for 30-45 minutes, or until almost doubled in size.
9. Egg Wash
In a small bowl, whisk together the egg yolk and honey. Brush the egg wash over the challah.
10. Bake
Preheat the oven to 350°F (175°C). Bake the challah for 30-35 minutes, or until golden brown and sounds hollow when tapped.
Tips:
- Use bread flour for a chewier challah.
- If the dough is too wet, add more flour 1 tablespoon at a time.
- If the dough is too dry, add more water 1 tablespoon at a time.
- Let the challah cool completely before slicing.
In a nutshell: A Sweet and Festive Delight
Making challah bread with raisins is a rewarding culinary experience that results in a delicious and visually appealing treat. Whether you’re celebrating a special occasion or simply craving a sweet indulgence, this recipe will surely impress your taste buds.
What People Want to Know
Q: Can I use other dried fruits instead of raisins?
A: Yes, you can substitute raisins with dried cranberries, apricots, cherries, or any other dried fruit of your choice.
Q: How can I make a vegan challah bread with raisins?
A: To make a vegan challah bread, replace the egg and egg yolk with 2 tablespoons of unsweetened plant-based milk.
Q: How long can I store challah bread with raisins?
A: Properly stored in an airtight container at room temperature, challah bread with raisins can last for up to 3 days.