From Beginner To Expert: How To Make Challah Bread With Raisins Like A Pro!

Challah bread, a staple of Jewish cuisine, is renowned for its soft, fluffy texture and golden-brown crust. Adding raisins to the mix elevates this classic bread, infusing it with a burst of sweet and chewy goodness. If you’re eager to master the art of making challah bread with raisins, this comprehensive guide will walk you through every step of the process.

Gather Your Ingredients:

Before you begin, ensure you have the following ingredients on hand:

• 3 cups (360 grams) all-purpose flour, plus more for dusting
• 1 teaspoon (5 grams) active dry yeast
• 1 teaspoon (5 grams) granulated sugar
• 1 teaspoon (5 grams) salt
• 1 cup (240 milliliters) warm water (105-115°F / 40-46°C)
• 1/2 cup (100 grams) raisins
• 1 egg, beaten, for egg wash

Step 1: Activate the Yeast

In a small bowl, whisk together the warm water, sugar, and yeast. Allow the mixture to sit for 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to use.

Step 2: Make the Dough

In a large bowl, whisk together the flour and salt. Create a well in the center of the flour mixture and pour in the activated yeast mixture. Using a wooden spoon or your hands, gradually incorporate the flour into the wet ingredients until a dough forms.

Step 3: Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.

Step 4: Add the Raisins

Once the dough is kneaded, add the raisins and knead for another minute or two, just until the raisins are evenly distributed.

Step 5: First Rise

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

Step 6: Punch Down and Braid

Once the dough has risen, punch it down to release the air bubbles. Divide the dough into three equal pieces and roll each piece into a long rope. Braid the three ropes together, pinching the ends to seal.

Step 7: Second Rise

Place the braided dough on a parchment paper-lined baking sheet, cover with plastic wrap, and let it rise in a warm place for another 30-45 minutes, or until it has almost doubled in size.

Step 8: Egg Wash and Bake

Preheat your oven to 350°F (175°C). Brush the dough with the beaten egg wash and sprinkle with poppy seeds or sesame seeds, if desired. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.

Let Cool and Enjoy

Let the challah bread cool on a wire rack before slicing and serving. Enjoy this delicious and aromatic bread as part of your next meal or as a sweet treat.

Tips for Perfect Challah Bread:

• Use high-quality bread flour for the best texture.
• Knead the dough thoroughly to develop gluten, which gives challah its signature chewy texture.
• Let the dough rise in a warm, draft-free place to ensure a consistent rise.
• Don’t overproof the dough, as this can result in a dense and heavy loaf.
• Bake the challah until it reaches an internal temperature of 190°F (88°C) to ensure it is cooked through.

In a nutshell:

Making challah bread with raisins is a rewarding culinary experience that combines tradition with flavor. By following these step-by-step instructions and experimenting with different techniques, you can create a perfect loaf that will impress your family and friends.

Frequently Asked Questions

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use 2.25 teaspoons (7 grams) of instant yeast instead of 1 teaspoon (5 grams) of active dry yeast.

Q: Can I substitute another type of dried fruit for raisins?
A: Yes, you can use cranberries, blueberries, or chopped dates instead of raisins.

Q: How can I make a vegan challah bread?
A: To make a vegan challah bread, substitute the egg wash with a mixture of 1 tablespoon of plant-based milk and 1 teaspoon of vegetable oil.