Raisin Challah

Raisin Challah
Raisin Challah

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    * 1 1/2 cups dark or yellow raisins, plumped (soaked in water)

  • 1 3/4

    * 1 3/4 cups warm water

  • 2

    * 2 tablespoons yeast

  • * pinch sugar approx, 1/4 teaspoon

  • 1/3

    * 1/3 cup sugar

  • 1/3

    * 1/3 cup honey

  • 3 1/2

    * 3 1/2 teaspoons salt

  • 1/2

    * 1/2 cup oil

  • 3

    * 3 eggs

  • 2

    * 2 egg yolks

  • 6-7

    * 6-7 cups flour

  • Egg wash:

  • 2

    * 2 tablespoons water

  • 2

    * 2 teaspoons sugar

  • 1

    * 1 egg

  • *

  • 1

    yolk

Directions

In a large bowl stir together the yeast, water, and pinch of sugar. Let stand five minutes to allow yeast to swell and dissolve. Briskly stir in remaining sugar, honey, and salt. Then add oil, eggs, yolks and about five cups of the flour. Stir and let stand 10-20 minutes to absorb flour. Knead, by hand or with a dough hook, adding remaining flour as needed to make a soft and elastic dough (about 10-12 minutes). Dough should leave sides of the bowl. If it is sticky, add small amounts of flour until dough is soft but no longer sticks. Let dough rest on a lightly floured board ten minutes, then flatten and press in raisins as evenly as possible into the dough, folding dough over raisins to "tuck" them in. Place dough in a greased bowl and either cover with greased plastic wrap and a damp tea towel or cover with a damp tea towel and place entire bowl inside a large plastic bag. Let rise until doubled and puffy looking, anywhere from 45 to 90 minutes. (If you are doing an overnight, cool rise, place dough in a large, lightly greased bowl and insert this in a large plastic bag. Refrigerate overnight. If you see the bread rising too quickly, open the bag, deflate dough, and reseal. Next day, allow dough to warm up then gently deflate and proceed.) Divide dough in three sections. Shape to each to a round ball. Place on cornmeal dusted baking sheet. In a small bowl, whisk together egg glaze ingredients. Brush loaf with egg wash and sprinkle with sesame seeds. Let rise until puffy, around 20-30 minutes. Preheat oven to 400 degrees F. Bake bread 12 minutes then reduce heat to 350 Degrees F and bake another 25 minutes or until bread is evenly browned. Can be frozen baked or unbaked. If freezing unbaked, let bread rise slowly, overnight in the fridge. Bring to room temperature before baking.

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