A Challah Bread Recipe
Raisin Challah Bread with a Guatemalan Twist
We love fresh bread around our house, so in the course of looking at recipe sites, we found a raisin challah bread recipe on recipezaar.com with a Guatemalan flavor, due to the cardamom, that we really liked. We've adapted it and taken photos of the process for your enjoyment.
Guatemalan Challah Bread Recipe
Prep time: 30 minutes
Time to make from start to finish: Approximately 3 1/2 hours
Serves 16 -24 people
- 3 3/4 cups bread flour
- 3/4 cup warm water
- 2 1/4 teaspoons one envelope instant yeast (rapid-rise)
- 3 large eggs (one is for glazing)
- 1/2 cup vegetable oil
- 1 1/2 teaspoons salt
- 1/4 cup sugar
- 1 teaspoon ground cardamom
- 1 cup raisins
- Poppy seed (optional) or sesame seed, for sprinkling (optional)
- In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let sit uncovered for 20 minutes, or until it begins to ferment and puff up slightly.
- Whisk 2 eggs, oil, salt, sugar and cardamom into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar are dissolved. If you do not have cardamom, it really is its own spice, so a substitute won't do it justice. You can use ginger or you could go with a sweeter version of cinnamon and coriander.
- Stir in the remaining flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. Knead in the raisins just until they are equally distributed.
- Place the dough in the bowl and cover, set aside to rise until doubled in bulk, up to 2 hours depending on the temperature of your kitchen.
- Line baking sheets with parchment paper. Divide the dough into two 1-pound portions for loaves, or 16 rolls.
- Braid or shape as desired, position on the prepared sheets and cover again to rise until tripled in size, up to 1 1/2 hours.
- Thirty minutes before baking, put oven racks in upper and lower third positions and preheat to 350°F.
- Beat remaining egg with a pinch of salt for glazing the bread.
- When the loaves have tripled in size and stay indented when gently pressed with a fingertip, brush with the egg glaze. If desired, sprinkle with sesame or poppy seeds.
- Bake rolls for 15-20 minutes, loaves for 25-35 minutes, until well-browned. You may tent them with foil if they are browning too quickly.
- Remove from oven to cool on racks.
This recipe freezes well, but also tastes great straight from the oven! Enjoy!