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Sweet Honey-Raisin Challah
in Diana's Recipe Book
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Average Rating:
(total ratings: 21) |
| Servings: 1 generously large loaf or 2 large loaves |
| Comments: Challah is a traditional Jewish bread. Unlike the Sabbath, when it is customary to make a bracha, or blessing, over two, twisted or braided loaves, on Rosh Hashanah, the blessing for bread, is made over two round challah loaves. One reason is that a round challah symbolizes a crown, a reminder of the kingship of God, the holiday's most important theme. Another explanation is that the round shape is a symbol of the circle of life and our hope that our lives will continue without end. Some bake their challah with a ladder on top as a reminder that God decides who will ascend and descend the ladder of life. A lesser known custom is baking challah in the shape of a bird as described in Isaiah: 31:5 As hovering birds, so will the Lord protect Jerusalem. Important Note: Amount of Times to Let Dough Rise The dough should be left to rise twice in this particular recipe. Once, after initially preparing dough and once after dough is shaped. When making dough on the "dough" cycle in your bread machine, the dough should be removed after the cycle is complete, then the raisins are added, then the dough should be left to rise again for about an hour, then shaped, brushed with egg wash and then baked in your regular oven as directed. Tip: If desired, dried (dehydrated then rehydrated) apples that are diced into small pieces can be added to the dough instead of the raisins, or fresh diced apples may also be used. |
Ingredients:  1 tsp. granulated sugar 1 1/2 cups warm water 2 packages (1/2 oz./4 1/2 tsp./14g) instant yeast or bread yeast 7 to 8 cups bread flour (approximately) 1/8 tsp. powdered saffron or a pinch of saffron threads (optional) 2 tsp. salt 1/4 cup honey 1/3 cup granulated sugar 1/2 cup (4 oz./8 tbsp./113g) butter or margarine, melted (or 1/2 cup vegetable oil may be used) 3 whole eggs 2 egg yolks 1 1/4 cups golden raisins, plumped *(See below on How to Plump Raisins) Egg Wash: 1 egg yolk, lightly beaten and mixed with 1 tsp. sugar and 1 tbsp. water |
| Instructions: Tip: I recommend plumping the raisins before use in this recipe. (See below on How to Plump Raisins) 1. In a large mixing bowl, stir the 1 tsp. sugar into the 1 1/2 cups warm water. Sprinkle in yeast and stir well; let stand until frothy or foamy, about 10 minutes. Using a wooden spoon, stir in 7 cups of the flour, saffron (if using) and salt. Add honey, the 1/3 cup sugar, melted butter (or vegetable oil or melted margarine, if using), whole eggs and egg yolks; stir until dough forms. 2. Turn dough out onto lightly floured work surface; knead until smooth and elastic, about 10 minutes, adding enough of the remaining 1 cup flour as necessary to prevent sticking (you may need to add more flour if your dough is still too sticky. Add in one tablspoon at a time until the dough is cohesive). Place dough in a greased glass or ceramic bowl, turning to grease dough all over. Cover bowl with greased plastic wrap or a warm damp kitchen towel; let dough rise in warm draft-free place until doubled in size and indentation remains when dough is poked with 2 fingers, about one hour or so. Punch down dough, transfer dough to work surface, let rest for 10 minutes, then knead in raisins (if using). 3. To Make Round Crown Loaf: Roll out dough into a 30-inch (76 cm) long rope. Holding one end in place, wind remaining rope around end to form a fairly tight spiral that is slightly higher in the center of dough. Transfer dough to a greased rimmed baking sheet. 4. To Make a 4 rope Braided Loaf: Divide dough into quarters; roll each quarter into 18-inch (45 cm) long ropes. Place side by side on a greased rimmed baking sheet; pinch ropes together at one end. Starting at pinched end, move second rope from left over rope on its right. Move far right rope over 2 ropes on left. Move far left rope over 2 ropes on right. Repeat until braid is complete; tuck ends under braid. 5. Cover crown loaf or braid loaf with plastic wrap or damp kitchen towel; let rise in warm draft-free place until doubled in size, about one hour. 6. Egg Wash: Stir egg yolk with 1 tsp. sugar and 1 tbsp. water; brush over loaf (s). Bake in center of 350°F/180°C oven until deep golden brown and loaf sounds hollow when tapped on bottom, 30 to 35 minutes. Let cool on rack for 15 minutes before slicing. Makes 1 "generously" large loaf or 2 large loaves. Making Challah in Bread Machine (for dough only) IMPORTANT NOTE: Amount of ingredients (except for the yeast) need to be cut in half when making the Challah dough in the bread machine. Into bread machine pan, add (in this order) water, honey, sugar, butter (or margarine or vegetaqble oil if using), eggs, egg yolks, salt, flour and yeast. (Do not let yeast touch liquids.) Choose Dough cycle on your bread machine. When dough cycle is complete, remove dough from pan. Let dough rest for about 5 minutes. Knead in raisins (if using), cover and let rise until about doubled in size, about an hour. Shape, brush with egg wash and bake as directed above. How to Plump Raisins Raisins are sometimes soaked in a liquid to plump them (make them soft and moist) before cooking and baking. This may be necessary if raisins are dry and hard. Water is generally used, but fruit juice, brandy or other liquids can be used to add flavor. To plump raisins in water for recipe use, cover them with very warm water and soak for 3 to 5 minutes. Or, place raisins in a small saucepan, cover with water and bring to a boil. Remove the saucepan from the heat and let the raisins stand for 5 minutes. Drain off the liquid and use the raisins as directed in the recipe. To plump and flavor raisins in other liquids, soak them at room temperature for several hours or overnight. Drain them before using. Photograph taken by Diana Baker Woodall ©2004 |
| Source: DianasDesserts.com |
| Date: September 4, 2004-Revised on 6-30-06 |
Reviews
Reviewer: Lauren
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I just tried this recipe and it was great! There was enough dough to make one large braided loaf and one round challah. Side note: On the directions for the recipe you don't mention when to add the 1/3 cup of sugar, though I just added it with everything else. Thanks!
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I just tried this recipe and it was great! There was enough dough to make one large braided loaf and one round challah. Side note: On the directions for the recipe you don't mention when to add the 1/3 cup of sugar, though I just added it with everything else. Thanks!
Reviewer: Diana-Diana's Desserts
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Lauren,
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Lauren,
You're right, I didn't specify when to add the 1/3 cup sugar. You add it along with the honey, etc. Thanks, Diana
Reviewer: Diana, Diana's Desserts
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Some of you were a little confused on whether to let the dough rise once or twice. The dough should be allowed to rise twice, once after initially making the dough for 1 hour or so (until doubled in size), then again for about another hour after the dough has been shaped. If making the dough in a bread machine on the "Dough" cycle, the dough should be removed after the dough cycle is complete. Let dough rest for about 5 minutes. At this point the raisins should be kneaded into the dough. After raisins are added, cover the dough and let rise again for about an hour, then shape, brush with egg wash and bake as directed. I hope I have made this a bit clearer now.
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Some of you were a little confused on whether to let the dough rise once or twice. The dough should be allowed to rise twice, once after initially making the dough for 1 hour or so (until doubled in size), then again for about another hour after the dough has been shaped. If making the dough in a bread machine on the "Dough" cycle, the dough should be removed after the dough cycle is complete. Let dough rest for about 5 minutes. At this point the raisins should be kneaded into the dough. After raisins are added, cover the dough and let rise again for about an hour, then shape, brush with egg wash and bake as directed. I hope I have made this a bit clearer now.
Diana, Diana's Desserts
Reviewer: Crystal
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I hate to cook, but I enjoyed making your recipe. I passed it on to a few friends because I liked it so much. I am also confused about letting it raise once or twice for an hour each. It also does make one GENEROUSLY large loaf, but I'd recommend this recipe to anyone.
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I hate to cook, but I enjoyed making your recipe. I passed it on to a few friends because I liked it so much. I am also confused about letting it raise once or twice for an hour each. It also does make one GENEROUSLY large loaf, but I'd recommend this recipe to anyone.
Reviewer: Diana
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Hi Jenny,
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Hi Jenny,
I am sorry that you feel the instructions are a bit difficult to decipher. I hoped I had made it plain when I reworded the instructions not too long ago. When making dough in a bread machine, the dough does it's first rising in the bread machine, it only needs the second rise after it is removed from the machine. So the bread machine dough does get two rises, once in the bread machine and once after removing from bread machine. In instruction #5, I am speaking about the hand method, not the bread machine method but either way that you make the dough (hand method or bread machine method) dough should be shaped, covered and left to rise for a second time in a warm draft-free place until doubled in size (about an hour), then brushed with egg wash and baked. I hope I have cleared things up for you. If not, please email me at diana@dianasdesserts.com if you have further questions.....Diana, Diana's Desserts
Reviewer: AJ
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This is an EXCELLENT recipe. I get compliments and requests for more everytime I make it! Thank you so much for sharing it.
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This is an EXCELLENT recipe. I get compliments and requests for more everytime I make it! Thank you so much for sharing it.
Reviewer: Laura
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I haven't made this yet, but I am hoping to make it soon. One question... I'm going to make it in the bread machine, and I'm a bit confused about why everything is cut in half, with the exception of the yeast. Wouldn't that be cut in half also? Thanks!
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I haven't made this yet, but I am hoping to make it soon. One question... I'm going to make it in the bread machine, and I'm a bit confused about why everything is cut in half, with the exception of the yeast. Wouldn't that be cut in half also? Thanks!
Reviewer: Ivana
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This is a fantastic recipe for challah! It makes a beautiful dough and tastes great. Thanks for sharing the recipe.
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This is a fantastic recipe for challah! It makes a beautiful dough and tastes great. Thanks for sharing the recipe.
Reviewer: Miriam Jacob
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I love this recipe...it is sweet and doughy.
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I love this recipe...it is sweet and doughy.
Reviewer: Ben
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Very good. I added cinnamon and then sprinkled cinnamon and sugar over the top of the egg wash, which made it even more decadant. The only comment is that this made one HUGE monster loaf...I wish I had split it up into two smaller loaves. It might be worth correcting the wording at the top- from "one large loaf" to "one GENEROUSLY large loaf or two regular large loaves," or something like that. But yes- it's delicious!
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Very good. I added cinnamon and then sprinkled cinnamon and sugar over the top of the egg wash, which made it even more decadant. The only comment is that this made one HUGE monster loaf...I wish I had split it up into two smaller loaves. It might be worth correcting the wording at the top- from "one large loaf" to "one GENEROUSLY large loaf or two regular large loaves," or something like that. But yes- it's delicious!
Reviewer: Baz
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I've always been so-so at challah making, but I hit it out of the park with this moist and psydeo-cake/bread wonder.
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I've always been so-so at challah making, but I hit it out of the park with this moist and psydeo-cake/bread wonder.
Trader Joe's in California sells a cranberry, blueberry and golden raisin blend that I used in the challah as half of the raisin amount, and used regular raisins and a handful of currants as the other half. I soaked them overnight in a half-half blend of freshly squeezed Trader Joe's Apple-Berry-Cranberry-Pom blend and Spanish brandy.
Oh, my. Those berries, along with the intoxication of the brandy soak and saffron's flirting together, is a slice of heaven brought down to earth (which is what the Sabbath is all about, anyway!) Thank you!
Reviewer: Jenny
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I am trying to decipher the instructiuons for making this bread in a bread machine and am finding the instructions quite confusing.
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I am trying to decipher the instructiuons for making this bread in a bread machine and am finding the instructions quite confusing.
In the section which begins "into bread machine pan, add..." it says "cover and let rise until about doubled in size, about an hour. Shape, brush with egg wash and bake as directed above. "
However, in another area (item #5) it reads "Cover crown loaf or braid loaf with plastic wrap or damp kitchen towel; let rise in warm draft-free place until doubled in size, about one hour. "
For the bread machine recipe, do you need to let the bread rise before AND after shaping it or only after shaping?
Reviewer: Sonya
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I love this recipe. However, I have just one question. In the "by hand" instructions, the dough is left to rise twice for an hour each, once before the addition of the raisins and once after. In the "bread machine" directions, it only says to rise once in the bread maker before adding the raisins. Is this right? I feel like it should be allowed to rise a second time.
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I love this recipe. However, I have just one question. In the "by hand" instructions, the dough is left to rise twice for an hour each, once before the addition of the raisins and once after. In the "bread machine" directions, it only says to rise once in the bread maker before adding the raisins. Is this right? I feel like it should be allowed to rise a second time.
Reviewer: Titu and Amy
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We made this for Shabbat and LOVED it! It is very moist with just the right amount of sweetness. We also added cinnamon. Thank you for a wonderful recipe!
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We made this for Shabbat and LOVED it! It is very moist with just the right amount of sweetness. We also added cinnamon. Thank you for a wonderful recipe!
Reviewer: julie
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I made the dough in my bread machine for Rosh Hashanah yesterday (omitted the saffron). It was delicious. The best challah recipe I have made. Do you have a recipe for regular challah?
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I made the dough in my bread machine for Rosh Hashanah yesterday (omitted the saffron). It was delicious. The best challah recipe I have made. Do you have a recipe for regular challah?
Reviewer: Diana
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Hi Julie, Yes I have regular Challah recipes on this website. Just type in "challah" in the recipe Search Box, found on any page of my website. It will bring up a list of challah recipes to click on to view. Good Luck and Happy New Year........Diana, Diana's Desserts
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Hi Julie, Yes I have regular Challah recipes on this website. Just type in "challah" in the recipe Search Box, found on any page of my website. It will bring up a list of challah recipes to click on to view. Good Luck and Happy New Year........Diana, Diana's Desserts
Reviewer: Matt
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After buying a few Challah's this year for Rosh Hashanah and not being satisfied I decided to find a good recipe and make it myself. My wife and I taste tested it and it was just what we were looking for...lots o' raisins and moist! As per another reviewer I would suggest making two loaves -- one loaf was HUGE. This welcomes in a sweet new year. As a side note, if I wanted the bread to be more yellow could I add another yolk?
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After buying a few Challah's this year for Rosh Hashanah and not being satisfied I decided to find a good recipe and make it myself. My wife and I taste tested it and it was just what we were looking for...lots o' raisins and moist! As per another reviewer I would suggest making two loaves -- one loaf was HUGE. This welcomes in a sweet new year. As a side note, if I wanted the bread to be more yellow could I add another yolk?
Thanks! Matt
Reviewer: Betya Girlya
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This year I did my own challah. What a wonderful recipe, looked great and tasted fantastic. I did it in the bread machine and let the dough rise in the machine and then I shaped the challah and let rise for 2 hours and baked. Thank you Diana.
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This year I did my own challah. What a wonderful recipe, looked great and tasted fantastic. I did it in the bread machine and let the dough rise in the machine and then I shaped the challah and let rise for 2 hours and baked. Thank you Diana.
Reviewer: Jan
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I made this challah for Rosh Hashanah. It came out perfect. I started baking my own challah every Friday for Shabbat about 6 months ago. I've tried many recipes. This one is the best. My family loved it. It's a keeper and a recipe to hand down to my girls. Thank you. L'Shanah Tovah!
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I made this challah for Rosh Hashanah. It came out perfect. I started baking my own challah every Friday for Shabbat about 6 months ago. I've tried many recipes. This one is the best. My family loved it. It's a keeper and a recipe to hand down to my girls. Thank you. L'Shanah Tovah!
Reviewer: Ami Sasson
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I followed your instructions. Crossed all the t's and dotted all the i's. I baked a big round loaf for 35 minutes, however the center is too doughy. What shall I do?
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I followed your instructions. Crossed all the t's and dotted all the i's. I baked a big round loaf for 35 minutes, however the center is too doughy. What shall I do?
Reviewer: Helen
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I love this recipe, i even use it for Shabat, thanks for sharing.
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I love this recipe, i even use it for Shabat, thanks for sharing.