Sweet Honey-Raisin Challah

While the challah recipe that Sarah posted a few weeks ago is my recipe of choice, I thought I would mix things up a bit this week and make this version. It's a bit sweeter than my normal challah and I really like the golden raisins. If you're not a raisin fan you can substitute fresh or dried apples (if you use dried, be sure to rehydrate them before use in this recipe!). The recipe makes two generous loaves....

...or one mammoth loaf!
I got this recipe from www.dianasdesserts.com. I think her instructions are a bit hard to follow, but here is the link if you'd like to take a look!

INGREDIENTS:

1 tsp. granulated sugar

1 1/2 cups warm water

2 packages yeast or 4 1/2 tsp.

7 to 8 cups bread flour (approximately)

1/8 tsp. powdered saffron or a pinch of saffron threads (optional)

2 tsp. salt

1/4 cup honey

1/3 cup granulated sugar

1/2 cup butter, melted OR 1/2 cup vegetable oil

3 whole eggs

2 egg yolks

1 1/4 cups golden raisins, plumped (simply soak in hot water 3-5 minutes, then drain)

EGG WASH:

1 egg yolk, lightly beaten and mixed with 1 tsp. sugar and 1 tbsp. water

HOW TO: (I make mine in a mixer with a dough hook, but you can make it by hand, if you prefer. There are also bread machine direction in the above link.)

1. In a large mixing bowl stir 1 tsp. sugar into 1 1/2 cups warm water. Sprinkle in the yeast and mix. Allow the yeast to get nice and foamy, about 10 minutes. Add in 7 cups of flour, saffron (if using), and salt. Add honey, the 1/3 cup of sugar, melted butter (or oil), whole eggs, yolks; stir until dough forms.

2. Turn dough out onto a lightly floured work surface and knead until smooth and elastic, adding as much of the remaining flour as necessary to prevent sticking. You may need more flour than the recipe calls for! Keep adding flour little by little until the right consistency is achieved. Place dough in a greased bowl, turning to grease dough all over. Cover bowl with greased plastic wrap and allow to double in size, about one hour. Punch down dough and transfer to floured work surface. Let the dough rest for 10 minutes, then knead in the raisins.

3. Split dough in half. Divide each half into 3 pieces and make into ropes. Braid the ropes for traditional challah (for more ideas, look at the original recipe!).

4. Cover again with greased plastic wrap and allow to raise for another hour, or until doubled in size.

5. Brush with egg wash and then sprinkle with sugar.

6. Bake at 350 until deep gold brown and loaf sounds hollow when tapped on bottom, 30-35 minutes. Let cool on rack for 15 minutes before slicing.