Sweet Honey Raisin Challah Bread Recipe

In a large bowl, whisk the active dry yeast and warm water together with one tablespoon of the honey. Let it sit for about 5 to 10 minutes until the mixture becomes frothy and bubbly.

Whisk the remaining honey, vegetable oil, and 2 of the eggs into the yeast mixture until smooth. Gradually stir in the salt and the flour, one cup at a time, until a shaggy dough begins to form.

Turn the dough onto a lightly floured surface and knead by hand for about 8 to 10 minutes, or until the dough is smooth and elastic. Gently fold in the golden raisins during the last 2 minutes of kneading to distribute them evenly.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1.5 to 2 hours, or until it has doubled in size. Gently punch down the risen dough to release any trapped air bubbles.

Divide the dough into three equal portions and roll each piece into a long rope about 12 inches in length. Squeeze the three ropes together at one end, braid them tightly, and pinch the opposite ends together to seal the loaf.

Transfer the braided loaf to a parchment-lined baking sheet, cover loosely, and let rise for another 45 minutes until puffy. Meanwhile, preheat your oven to 350 degrees F (175 degrees C) and beat the remaining egg with a tablespoon of water.

Brush the egg wash generously over the entire surface of the loaf, making sure to coat the crevices for an even shine. Bake for 30 to 35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

Let the bread cool on a wire rack for at least 20 minutes before slicing. Serve warm with butter, honey, or your favorite jam for a delightful breakfast treat.