Follow these steps for perfect results
margarine
melted
boiling water
salt
sugar
yeast
flour
egg
raisins
egg
beaten
water
Melt margarine or butter in a large bowl.
Pour boiling water over the melted margarine.
Add salt and sugar to the mixture.
Allow the mixture to cool until lukewarm.
Add yeast to the cooled mixture.
Cover the bowl with a towel and let it stand for 10 minutes to allow the yeast to activate.
Ensure the yeast is bubbling, indicating it's active.
Add 2 cups of flour and the egg to the mixture.
Gradually add more flour while kneading the dough on a floured surface until it's no longer sticky.
Grease a clean bowl and place the dough inside.
Cover the bowl and let the dough rise in a warm place until doubled in size (approximately 45 minutes to an hour).
Punch down the dough to release air, cover, and let it rise again.
Shape the dough into a challah braid.
Brush the challah with egg wash (egg beaten with a little water).
Bake in a preheated oven at 350°F (175°C) until golden brown on top (about 30 minutes).
Expert advice for the best results
For a richer flavor, use all butter instead of margarine.
Brush with a second egg wash halfway through baking for a shinier crust.
Add a sprinkle of sesame seeds or poppy seeds before baking for added texture and flavor.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated overnight.
Serve sliced on a wooden board.
Serve with butter and honey.
Serve as part of a Shabbat or holiday meal.
Pairs well with the sweetness of the challah.
Discover the story behind this recipe
Traditional Jewish bread served on Shabbat and holidays.
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