Challah Bread with Raisins Recipe Jewish Kitchen

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In a small bowl, combine the yeast with the warm water. Add a large pinch of sugar. Stir to dissolve the yeast. Set aside for 10 minutes or so, until the yeast is activated forming a foamy layer. In a large mixing bowl, combine the flour, egg yolks, sugar, salt, and oil.

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In a mixer fitted with a whisk attachment beat the eggs until well blended. Add the oil, 1/2 cup sugar and salt and whisk until pale yellow and slightly thickened, about 5-6 minutes. Add 1 1/3 cups of warm water, then add the yeast mixture and beat until well blended. Replace the whisk with a dough hook. Then add the flour, 1/2 cup at a time.

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To activate the yeast, mix the yeast with warm liquid (usually around 110°F or 43°C) and a small amount of sugar. The sugar provides a food source for the yeast. After a few minutes, the mixture should become frothy, indicating that the yeast is active and ready for use.

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In a large bowl, whisk to combine flour, cinnamon and salt. Pour in wet ingredients and mix well until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Knead the dough: Knead the dough on a clean surface for 5 minutes until it turns into a smooth dough ball.

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Bake the challah 30 to 35 minutes. Bake, rotating the baking sheet halfway through, until the challah is deeply browned and registers 190°F in the very middle with an instant-read thermometer, 30 to 35 minutes total. Cool the challah. Let the challah cool on a cooling rack until just barely warm. Slice and eat.

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Cover the bowl and let the raisins soak until they're plumped and softened, 15 to 20 minutes. Drain the raisins, pat them dry, and set aside. Mix the dough: In a medium bowl, whisk together the honey, olive oil, the yolk and 2 of the eggs until smooth, then add to the bowl with the preferment.

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1 teaspoon kosher salt. Method. Place the water and yeast in a bowl, then add the four and salt. Mix until it forms a shaggy dough. Transfer to a bowl and cover with plastic wrap. Allow to rise for 30 minutes at room temperature. Place the covered dough in the refrigerator for at least 8 hour, preferrably 24.

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To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1½ inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands.

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Roll the dough into strands for braiding. Dip half the strands into the cinnamon sugar mixture. Braid the challahs and place them on parchment paper lined baking sheets (2 per pan). Let the braided challahs rise for 10 minutes and then brush with egg wash. Bake on 350°F for 45 minutes, until golden brown.

091A809F10DA41518419F887CFA8C6D4.JPG Challah bread, Cinnamon

In a large bowl, whisk together the eggs and oil. In a separate bowl, combine the dry ingredients: flour, salt, and 2 tablespoons sugar and mix well to combine. Add the foamy yeast mixture to the egg mixture in the large bowl and mix. Start to incorporate the dry ingredients, 1 cup at a time, into the wet mixture in the large bowl.

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Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until doubled in size. Mix the granulated sugar and cinnamon together in a small bowl. Remove the dough from the bowl, and cut in half. Roll each half into a long rope, about 18-20 inches long.

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Instructions. Combine Sugar, yeast, and hot water in a large bowl or bowl of a stand mixer. Let sit until foamy, about 5-10 minutes. Add 3 Cups of bread flour, eggs, oil, and mix well. Add the salt, raisins, and remaining bread flour to form a soft, together dough.

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Cover the loaf with lightly greased plastic wrap (or place it in a proof box), and let it rise until it's very puffy, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 375°F. Whisk together the egg white and 1 tablespoon water, and brush this glaze over the risen loaf. Sprinkle with additional cinnamon sugar.

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Separate Challah with a blessing. Divide dough, and shape loaves. Place challah in greased pans and let rise 45 minutes to 1 hour. Preheat oven to 350. Brush tops of loaves with beaten egg and sprinkle with poppy seeds. Bake for about 45 minutes to 1 hour for loaves or 30 minutes. Remove from pans and cool on racks.

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While resting, preheat oven to 350 F. When ready to bake, brush with egg wash. If making one large loaf, bake the challah for 30 minutes (on 350 F). Lower the heat to 325 F and bake for about another 25-30 minutes. If making two round loaves, the bread may be done in about 45 minutes.

Challah Bread with Raisins Recipe Jewish Kitchen

When the dough it's ready to put to the proof, add the raisins and knead on low speed or with your hand for one more minute, just until incorporated. Brush about one teaspoon of oil in the center of a large bowl. Transfer the dough to the bowl. Cover the dough and let it rise for at least 4 hours.