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This fluffy Challah bread reminds me always on Easter time. And I love it to eat it in the morning with a cup of coffee and spread with delicious homemade strawberry jam. Usually I always make the yeast cake with raisins, but today they are lost. haha. So if you like raisins as much as I do, then make some clean ones. For brushing, you can use soy cream, melted butter, or egg wash. Just as you like it most. I used egg wash. At the moment our chickens are laying an egg every day. In winter times they don’t lay eggs.
Which yeast is best + how to know when yeast is activated
First it’s important to know that there are two types of yeast to choose from. The first is an active dry yeast, which must be dissolved in liquid, or also what’s known as being “proofed” before it’s added to the rest of the dough ingredients.
The second type of yeast is instant yeast, also known as quick rise yeast . That’s what we are using for this bread recipe. It can be added to the dough without proofing required. However, I still like to dissolve it in a little bit of milk to help get it started.
This Challah bread is my favorite breakfast cake. I love it to dip it in hot chocolate or I eat it with my home made strawberry jam. It´s so soft and fluffy. Or you can make french toasts. Every easter I bake a big Challah for the whole family. We are chatting, drinking some coffee or tea and eat a lot of.
Sometimes I use almond slices instead of sugar topping.
Challah bread recipe
1 packet (7 g) of quick dry yeast
125 ml lukewarm milk (oat milk)
30 g sugar
100 g softend Butter
2 organic eggs
1 tsp vanilla extract
70 g raisins
Soy cream, melted butter or egg wash
Put flour, sugar, yeast in a mixing bowl and combine.
Add milk, butter, raisins, egg and vanilla and knead with the dough hook to a homogeneous dough.
Cover with a kitchen towel and leave on a warm place for 60 minutes or until the dough has doubled in size.
Place dough on a work surface and divide into 3 equal pieces. Roll to strands and make a braid.
Place on a baking tray or place in a cake tin.
Cover again and let rise for 40 minutes.
Preheat the oven to 180 ° C.
Brush with soy cream, melted butter or egg wash and sprinkle with sliced almonds.
Bake in the oven for 30 minutes until golden brown. Cool on a wire rack.
I like to eat my yeast-cake with homemade strawberry jam.
Enjoy it. Love Kathrin
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Challah bread recipe with raisins and sliced almonds
- 500 g flour
- 1 packet of dry yeast
- 125 ml lukewarm milk oat milk
- 30 g sugar
- 100 g soft butter
- 2 organic eggs
- 1 tsp vanilla extract
- 70 g raisins
- soy cream or egg wash
- sliced almonds
- Add flour, sugar, yeast in a mixing bowl and combine.
- Add milk, butter, egg, raisins and vanilla and knead with the dough hook to a homogeneous dough.
- Cover with a kitchen towel and leave on a warm place for 60 minutes or until the dough has doubled in size.
- Place dough on a work surface and divide into 3 equal pieces. Roll to strands and make a braid.
- Place on a baking tray or place in a cake tin.
- Cover again and let rise for 40 minutes.
- Preheat the oven to 180 ° C.
- Brush with soy cream, melted butter or egg wash and sprinkle with sliced almonds.
- Bake in the oven for 30 minutes until golden brown. Cool on a wire rack.
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