Indulge your senses with the warm, aromatic embrace of Cinnamon Raisin Challah Bread with Almonds—a delightful twist on a classic Jewish bread that will have your taste buds dancing! This beautifully braided loaf, infused with the sweetness of raisins and the warmth of cinnamon, is perfect for any occasion, whether you're celebrating a holiday or simply treating yourself to something special. Imagine slicing into a golden-brown loaf, its soft, fluffy interior beckoning you to take a bite. Ready to impress your family and friends? Follow along as we guide you through the steps to create this show-stopping bread that’s sure to become a cherished favorite in your home!
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1/2 cup warm water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup raisins
- 1 tablespoon ground cinnamon
- 1/2 cup sliced almonds
Instructions
- In a large mixing bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5-7 minutes until the mixture becomes foamy and activated.
- Add sugar, vegetable oil, and 2 eggs to the yeast mixture. Whisk thoroughly until well combined and slightly frothy.
- In a separate bowl, sift together flour and salt. Gradually add dry ingredients to the wet mixture, stirring until a soft, slightly sticky dough forms.
- Fold in raisins and ground cinnamon, mixing gently to distribute evenly throughout the dough.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when lightly pressed.
- Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until doubled in size.
- Punch down the risen dough and divide into three equal strands. Braid the strands into a traditional challah shape, tucking ends underneath.
- Transfer braided loaf to a parchment-lined baking sheet. Brush with remaining beaten egg and sprinkle sliced almonds on top.
- Let the braided loaf rise again for 30 minutes. Preheat oven to 350°F (175°C) during this time.
- Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom. Internal temperature should reach 190°F (88°C).
- Remove from oven and let cool on a wire rack for at least 1 hour before slicing to allow internal structure to set.
Tips
- Activate Your Yeast: Make sure your water is warm, but not too hot—around 110°F (43°C) is ideal. This temperature helps activate the yeast without killing it, ensuring a perfect rise for your dough.
- Kneading Technique: When kneading the dough, use the palm of your hand to push it away from you, then fold it back over itself. This technique helps develop gluten, giving your bread that desirable elasticity.
- Rising Environment: For optimal rising, place your covered dough in a warm, draft-free area. If your kitchen is chilly, try preheating your oven for a minute or two, then turning it off and placing the dough inside to rise.
- Egg Wash for Shine: For a beautiful, glossy finish, brush the loaf with a beaten egg before baking. This step also helps the almonds adhere to the top, adding both flavor and texture.
- Don’t Rush the Cooling: Allow the bread to cool completely on a wire rack before slicing. This step is crucial for setting the internal structure and ensures that your slices won't be gummy.
- Storage Tips: If you have leftovers (though they may not last long!), store the bread in an airtight container at room temperature for up to three days, or freeze slices for longer storage.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 7g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 45mg
