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A plaited fruit Challah on a wooden table. Tried & Tested

Festive challah

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2.125 stars based on 8 ratings

Traditional Jewish bread, often eaten at holiday times. The bread has a lovely sweetness with the added raisins and honey. Minimum fuss as it uses a bread maker to create the dough!

Key Information

  • Prep:
  • Bake:
  • Loaf:1
  • Skill level:easy

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Ingredients

  • 200ml 6⅞ fl oz Water
  • 75ml 2½ fl oz Sunflower oil
  • 400g 14⅛ oz Very strong white bread flour (we use Allinson) Very strong white bread flour
  • 1¼tsp 1¼tsp Sea salt
  • 75ml 2½ fl oz Honey
  • 1 1 Easy bake yeast sachet
  • 150g 5⅜ oz Raisins

For the egg wash

  • 1 1 Egg(s) (free range) medium

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Add ingredients for the dough to the bread maker in the order specified by your machine. Some may have a separate compartment for the raisin addition. Set to a basic dough programme.

    Ingredients for this step

    • 200ml 6⅞ fl oz Water
    • 75ml 2½ fl oz Sunflower oil
    • 400g 14⅛ oz Very strong white bread flour (we use Allinson) Very strong white bread flour
    • 1¼tsp 1¼tsp Sea salt
    • 75ml 2½ fl oz Honey
    • 1 1 Easy bake yeast sachet
    • 150g 5⅜ oz Raisins
  2. Classic mode Step 2

    Line a large baking tray with non-stick parchment. Tip out the dough onto a lightly floured surface and knead gently just until all the air is knocked out.

  3. Classic mode Step 3

    Divide into three equal pieces before rolling out each piece into a sausage, approximately 23 cm long. Join the ends of each piece at the top and plait down until you reach the end.  Tuck the ends under to finish and neaten. Transfer the plait to the baking tray and brush with the beaten egg.

    Ingredients for this step

    • 1 1 Egg(s) (free range) medium
  4. Classic mode Step 4

    Loosely cover with oiled clingfilm or a clean tea towel before leaving in a warm place to prove until risen and doubled in size. Preheat your oven to 200°C (fan 180˚C fan, gas mark 6).

  5. Classic mode Step 5

    Bake the bread for 25-30 minutes or until it sounds hollow when the base is tapped. Leave to cool or tuck into when still slightly warm if you can’t wait! Best eaten fresh or within a few days.