Do you fondly remember raisin bread as a child? I do, yet these days my husband and I tend to eat cinnamon raisin bagels more so than the bread. I couldn’t resist giving the raisin bread I remember some new life. This loaf is sweet and eggy with lots of cinnamon, a pinch of cardamom, plump raisins and a sprinkling of coarse sugar.
What is Challah?
In very basic terms, Challah is a braided yeast bread made with eggs. So by this definition, one can imagine the possibilities for variations.
Traditionally however, Challah is an egg-rich, braided bread eaten in the Jewish cuisine on ceremonial occasions. The term Challah is also a reference to the separation of a portion of the bread for an offering.
To me, it’s a darn tasty way to enjoy toast in the morning!
About this Challah
In this recipe, I opted to use brown sugar because I wanted that hint of molasses. I also added a small amount of cardamom because I think it is wonderful in baked goods. The raisins are pre-plumped, mostly because mine were looking a little dry. The top is dusted generously with coarse sugar for a little extra indulgence and crunch. This loaf was braided with only 3 strands, but by all means, use a 5 or 6 strand braid if you prefer.