Orange Raisin Challah

a 5 braid raisin challah with four slices and bread knife.

5 from 2 votes

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

Prep Time20

Cook Time1

Rising and Shaping Time5

Total Time6 20

Course: Breakfast

Cuisine: Jewish

Servings:

Calories: 221kcal

Author: Joanne Stekler

Equipment

Stand mixer

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

Combine the flour, sugar, zests, yeast, and salt in the mixing bowl of your stand mixer or large bowl.
4¼ cups (530 grams) unbleached bread flour, 2 tablespoons granulated sugar, zests of 1 orange and ½ lemon, 2¼ teaspoons instant yeast, 1 teaspoon salt
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.
¾ cup (177 grams) lukewarm water, 2 eggs, whole, 2 eggs, separated, 2 tablespoons canola, safflower, or other neutral-flavored vegetable oil
Add the wet ingredients to the mixing bowl, and mix on low speed using the paddle attachment until combined.
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.
Add the raisins and mix on low speed or by hand until incorporated, about 1 to 2 minutes.
½ cup raisins
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).
Degas, re-form into a round, and again let rise until about doubled, about 1 hour (Rise #2 of 3)
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).
At least 30 minutes prior to baking, preheat the oven to 325℉.
Right before baking, brush the loaf with the reserved egg whites (keep for one more brushing).
Bake on a middle shelf for 20 minutes. Brush one more time with reserved egg whites to ensure coverage of the entire loaf.
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.
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