Rum Raisin Challah Bread Recipe |Rich and Buttery and Freezer-Friendly|

Growing up, challah was always part of our Sunday morning breakfast. And every time I bake it, those childhood memories come rushing back to life. If you love the richness of brioche and the beautiful structure of classic challah, this Rum Raisin Challah Bread is truly the best of both worlds.

INGREDIENTS

It’s soft, velvety, and melts in your mouth. I enriched this dough with whole eggs and extra yolks for deep flavor and color. A blend of butter and oil gives the crumb incredible softness while keeping it beautifully moist with a uniform crumb throughout.

• All-Purpose Flour (King Arthur or other good quality flour), use bread for chewier bread, or a combination of all-purpose and bread flour
• Salt
• Whole egg and egg yolks
• Butter and oil (olive oil, vegetable, coconut)
• Honey
• Sugar (optional)
• Dry Active Yeast
• Water
• Vanilla Extract/Vanilla Bean Paste
• Raisins
• Dark Rum, or a combination of dark rum and hot water. Don’t want to use alcohol? Use hot water instead.

SOAK RAISINS

Raisins are dehydrated grapes, with a low (10-15%) water content and a concentrated amount of sugar, and when added to the dough without proper rehydration, they pull the moisture out from the dough thru a process called osmosis. That’s why we need to soak raisins first. It takes about 30 minutes to 1 hour for dry raisins to plump up and fully rehydrate. If you have the time, you can soak them longer for an even juicier result. This recipe calls for raisins soaked in dark rum; if you don’t have rum, try limoncello, caramel, orange, or coffee liquor instead. If you’re short on rum, use some rum and hot water. And if you are trying to avoid alcohol, use hot water, coffee, tea, fruit juice, or a vanilla-baking-emulsion-infused liquid. Before you knead the raisins into the dough, drain them well and pat them dry with a kitchen towel to prevent adding too much liquid.

YEAST SPONGE

Prepare a yeast sponge by whisking warm water, dry active yeast, a touch of honey, and a spoonful of flour. Allow it sit for 5-10 minutes, until it’s foamy.

• Water Temperature Tips
• I feel like this step often deters folks from making yeasted breads. The rule is simple: don’t use hot or cold water.
• Using hot water will kill the yeast. And if we use the latter, the yeast will stay dormant; it won’t activate properly.
• Use room temperature, lukewarm, or warm water. The ideal water temperature is 100°F to 110°F. Don’t worry, using room temperature water will not inhibit yeast activation; it will be a bit slower but steady.

RUM RAISIN VERSION

In this recipe, I divide the dough to create two versions: a classic plain challah and a Rum Raisin variation made with raisins soaked in rum for extra depth and warmth. Gently knead the drained raisins into one half of the dough, then shape it into a ball. Transfer to a greased bowl, cover with lightly greased food wrap, and let it rise in a warm, draft-free spot.

FIRST PROOF/BULK FERMENATION

Let the dough proof in a warm, draft-free spot for 2-3 hours, until doubled in volume and nicely risen. Seasonal temperatures and humidity can dictate how quickly dough rises, so if it takes a little longer in winter, it’s normal. If you don’t have time to wait that long, cover it well and slide it into the fridge for a slow rise. It will be just fine there for 2-3 days. I find challah braiding much easier with cold dough.

This happened once: I prepared the dough, let it proof, and then when it was time to shape the challahs, I had to leave the house unexpectedly to run an errand. I was panicking because I didn’t want to waste the dough, so I wrapped it in a large plastic bag and put it in the fridge. I used it two days later with no problems. If anything, it was deliciously flavorful and really nice to work with, too.

CHALLAH BRAID

Invert the dough onto a lightly floured surface. Once you pull the risen dough out, look for a beautiful spiderweb texture made of thousands of little air bubbles (step 2). Yay! Divide the dough into 6 strands. Shape them into robes about 1 1/4 to 1 1/2 inches thick (step 4). Plaiting a 6-strand loaf can be so confusing, especially if you haven’t done it before. It’s perfectly fine to stick with a 3-strand braid or face the 6-strand braiding challenge. You know, you can do it!

CHALLAH BRAIDING TIPS

• Once you release the risen dough onto a work surface, divide it into approximately equal portions. You can use a scale, but if you don’t have one, flatten the dough into a rectangle and slice it up into approximately equal pieces.
• Ideally, you want to shape the dough into even strands with slightly tapered ends. This takes some practice. Give yourself some grace. I’m still learning myself. And even a slightly unevenly shaped challah still tastes incredibly comforting and delicious.
• Lightly dust the strands with flour before braiding, and give them a little roll to coat them. This is helpful if you need to re-braid, as it preserves the braid’s definition.
• Most importantly, try not to braid the strands too tightly, as it can cause them to split or tear as they rise and then expand in the oven as challah bakes.

FINAL PROOF AND EGG WASH

• Don’t skip the final proof before baking. Not letting the braided loaf proof properly, I believe, is one of the main pitfalls of challah making. You are looking for a well-risen, often more than doubled in size, pillowy soft loaf.
• Some folks brush the challah right after braiding. This helps achieve that signature dark brown skin and also mitigates skin/crust formation in the last stage of proofing.
• Loosely cover the loaf with well-oiled food wrap.
• And then apply egg wash again to a well-proofed loaf just before baking.
• Be gentle with the brushstrokes so you don’t accidentally deflate the dough. Switch to a smaller paintbrush for hard-to-reach nooks and crannies.
• Avoid drips and pooling around the base. If any, clean it up with a paper towel before baking.

BAKING TIPS

• My challah bread has burned on the bottom multiple times, and I fear it might happen to you, too. That’s why I highly recommend doubling on parchment or using a silicone baking mat to prevent the bread from burning on the bottom.
• For an even bake, I prefer to start at a higher temperature and then lower it. This helps the bread bake inside without becoming too dry and too brown on the outside. I start baking at 350°F (180°C) for the first 20 minutes, then reduce the heat to 330°F (165°C) and bake for an additional 20-25 minutes, until the internal temperature reaches 190°F (87-88°C). Remember, it will continue to bake for a little while after you take it out of the oven.
• And if the top is browning too much, use a foil dome to cover it.
• I hardly ever use a thermometer to check the internal temperature, so I look for visual and sound cues instead. The crust should be medium-dark brown, and the loaf should give a hollow sound when tapped on the bottom.

RUM RAISIN CHALLAH BREAD SUCCESS TIPS

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