Raisin Challah Bread

Challah bread is traditional beautifully braided Jewish bread enjoyed during Shabbat. Everyone should bake this bread at least once in their kitchen. This is a rich egg bread often sprinkled with poppy seeds,sesame seeds, kosher or sea salt.

I love the golden brown egg wash crust which is of course contribute to a beautiful presentation. Challah bread can be braided into three,four or six and i opted for a simple three braided bread. Serve with butter and jam or a dollop of cream

Ingredients

4 cups all purpose flour
1 tbsp active yeast
1/4 cup honey
2 large eggs
6 tbsp vegetable/canola oil
1 tsp salt
1 tbsp sugar
1/2 cup lukewarm water
1/3 cup raisins

Glaze
1 egg
1 tbsp cold water
1 tsp kosher/sea salt

Methods

Line a baking tray with parchment paper, keep aside

In a bowl, add yeast,sugar and water. Stir and let it stand for 5 minutes or till foamy

In a large bowl, sieve flour and salt. Add the yeast mixture,eggs,oil, raisins and honey and mix well. Knead till the dough is soft and smooth.

Place the dough in a large greased bowl and cover with cling wrap. Place the dough in a warm place and let it rise for 1-2 hours

Knock down the dough too release trapped air and transfer it to a clean work surface, lightly dusted with flour.

Divide the dough into three pieces, shape each pieces into a 16'inch log. Place the strands parallel to one another and pinch the ends together

Starting with the strand to the right, move it to the left over the middle strand. Take the strand on your left, cross it over the middle strand. Repeat crossing the right over the middle strand and right with the middle strand again. Repeat the process till loaf is braided and pinch the ends together. Fold the ends underneath the braided dough.

Cover the braided dough with cling wrap and let it rise for 30 minutes in a warm place.

Place the loaf on the prepared baking tray and brush with egg wash. Sprinkle with kosher or sea salt.

Preheat oven at 350'F or 175' C and bake for 15 minutes and rotate the baking tray 180 degree, continue baking for another 15 or 20 minutes or till the bread turns rich golden in colour.

Cool on a wire rack for 1 hour.

Slice and serve with butter and jam over cup of tea or coffee


Notes

• Its important to rotate the baking tray through 15 minutes of baking for the bread to bake evenly.

• Every oven records a different heat. You can use heat thermometer to read your oven temperature. 

• Cover the bread with aluminium foil after 20 minutes of baking and continue baking for another 10 minutes  if your bread turns too dark