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Orange Raisin Challah

This orange raisin challah is soft, fragrant, and slightly-sweet. It makes a lovely sandwich bread or base for French toast.

Prep Time
20 mins
Cook Time
1 hr
Rising and Shaping Time
5 hrs
Total Time
6 hrs 20 mins
Servings: 12
Calories: 221 kcal
Course: Breakfast
Cuisine: Israeli

Ingredients

  • 4¼ cups (530 grams) unbleached bread flour plus more as necessary
  • 2 tablespoons granulated sugar
  • zests of 1 orange and ½ lemon
  • 2¼ teaspoons instant yeast one packet
  • 1 teaspoon salt
  • ¾ cup (177 grams) lukewarm water plus more as necessary
  • 2 eggs, whole
  • 2 eggs, separated whites reserved for egg wash
  • 2 tablespoons canola, safflower, or other neutral-flavored vegetable oil
  • ½ cup raisins

Instructions

    Cup of Yum
  1. Combine the flour, sugar, zests, yeast, and salt in the mixing bowl of your stand mixer or large bowl.
  2. Measure out the water in a large-ish (2 cup is ideal) measuring cup. Add the two whole eggs, two egg yolks, and oil, and whisk lightly until uniform.
  3. Add the wet ingredients to the mixing bowl, and mix on low speed using the paddle attachment until combined.
  4. Switch to the hook attachment and mix on medium speed for 6 minutes, adding small amounts of water or flour as necessary to get the dough to clear the sides of the bowl. The final dough should be soft and not sticky at all. It should pass the windowpane test if you do that sort of thing.
  5. Add the raisins and mix on low speed or by hand until incorporated, about 1 to 2 minutes.
  6. Form the dough into a round, lightly oil a bowl, cover with plastic wrap, and let rise in a warm, draft-free place until about doubled, about 1 hour (Rise #1 of 3).
  7. Degas, re-form into a round, and again let rise until about doubled, about 1 hour (Rise #2 of 3)
  8. Divide into three or five equal strands and braid the dough. Please see the main post text for more instructions. Let rise until doubled again (Rise #3 of 3).
  9. At least 30 minutes prior to baking, preheat the oven to 325℉.
  10. Right before baking, brush the loaf with the reserved egg whites (keep for one more brushing).
  11. Bake on a middle shelf for 20 minutes. Brush one more time with reserved egg whites to ensure coverage of the entire loaf.
  12. Continue baking until internal temperature is 190 to 195°, the crust is a rich caramel brown, and the bottom sounds hollow when thumped. This should take about 40 to 60 minutes in total, depending on the size of your loaves, whether you are using a pan, etc.
  13. Cool for at least one hour if you can!

Notes

  • - Be sure to change to the dough hook when the dough starts to clump together to avoid stressing your mixer motor.
  • - Add the raisins by hand or mix on low to avoid chopping them up.
  • - The ideal temperature for bread rising is 75 to 80 degrees. If your kitchen is cooler than this, you can create a warm, draft-free spot in your oven or in your microwave.
  • -

Nutrition Information

Calories 221kcal (11%) Carbohydrates 38g (13%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 60mg (20%) Sodium 209mg (9%) Potassium 119mg (3%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 84IU (2%) Vitamin C 1mg (1%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 221

% Daily Value*

Calories 221kcal 11%
Carbohydrates 38g 13%
Protein 7g 14%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 60mg 20%
Sodium 209mg 9%
Potassium 119mg 3%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 84IU 2%
Vitamin C 1mg 1%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.