Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 3 large eggs
- 1 cup raisins
Instructions
- Prepare the Yeast:
- In a bowl, mix 1/2 cup warm water and 1 packet of active dry yeast. Let it sit for 5 minutes until it becomes frothy. This step activates the yeast and is crucial for the bread to rise properly.
- Combine Dry Ingredients:
- In another large bowl, combine 4 cups all-purpose flour, 1/4 cup sugar, 1 tsp salt, and 1 tbsp ground cinnamon. Mix well to ensure that the cinnamon is evenly distributed throughout the flour.
- Mix Dough:
- Add the yeast mixture, 1/4 cup vegetable oil, and 2 large eggs to the dry ingredients. Mix until a dough begins to form. If using a stand mixer, use the dough hook attachment for best results.
- Knead the Dough:
- Transfer the dough onto a floured surface and knead for about 8 minutes. Kneading helps develop the gluten, giving the bread its chewy texture.
- Incorporate Raisins:
- Gradually add 1 cup of raisins to the dough, kneading until they are evenly distributed.
- First Rise:
- Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1 hour in a warm place. The dough should double in size.
- Shape the Dough:
- Punch down the risen dough to release air, then divide it into three equal pieces. Roll each piece into long strands and braid them together to form a loaf.
- Prepare for Baking:
- Preheat your oven to 350°F (175°C). Place the braided dough on a baking sheet lined with parchment paper.
- Egg Wash:
- Beat the remaining 1 egg and brush it over the surface of the dough. This will give your challah a beautiful golden-brown crust.
- Bake:
- Bake for 25-30 minutes until the bread is golden brown and cooked through. You can tap the bottom of the loaf; a hollow sound indicates it’s done.
Nutrition
- Serving Size: one normal portion
- Calories: 170
- Fat: 5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g