Description
This Cinnamon Raisin Challah Bread recipe combines the traditional braided Jewish bread with warm cinnamon and sweet raisins, creating a soft, fluffy, and fragrant loaf perfect for breakfast or snacks.
Ingredients
Scale
- 3 grams active dry yeast (1 teaspoon)
- 120 grams water (½ cup)
- 20 grams liquid honey (1 tablespoon)
- 25 grams vegetable oil (2 tablespoons)
- 1 egg, separated (yolk and white)
- 250 grams all-purpose flour (2 cups)
- 4 grams ground cinnamon (½ tablespoon)
- 3 grams salt (½ teaspoon)
- ½ cup raisins
- 2 tablespoons slivered almonds
Instructions
- Dissolve the yeast in water, then whisk in honey, vegetable oil, and egg yolk until bubbly. In a large bowl, combine flour, ground cinnamon, and salt. Add wet ingredients and mix until no dry flour is visible. Knead the dough for 5 minutes until smooth. Transfer to an oiled bowl, cover, and let rise for about 1 hour or until doubled in size.
- Punch down the risen dough. Knead in the raisins. Roll the dough into a log and divide into three equal pieces. Roll each piece into a 1-inch thick rope. Braid the ropes, pinch at the top, and seal the ends. Place in a lightly oiled 9×5-inch loaf pan, cover, and let rise for about 45 minutes.
- Preheat the oven to 375°F (190°C). Brush the risen loaf with reserved egg white and sprinkle slivered almonds on top. Bake for 30 minutes until golden brown and sounds hollow when tapped. Cool on a wire rack for 30 minutes before slicing.
Notes
- Store leftover bread in an airtight container.
- This bread can be frozen for later use.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: Cinnamon Raisin Challah Bread