Maple Raisin Challah
Author: 
 
Makes 1 large loaf or 2 small loaves. Simple braids are very attractive. For more complicated braids, look for online tutorials.
Ingredients
  • ½ cup hot water
  • ½ cup raisins
  • ½ cup pure maple syrup
  • ¾ cup warm water
  • pinch sugar
  • 1 package active dry yeast
  • 2 eggs plus 1 yolk, divided (extra yolk is for glazing bread)
  • ⅓ cup refined coconut oil, melted (or you can use a mild-flavored cooking oil)
  • 1 tablespoon maple flavoring - or to taste
  • 5 cups all-purpose flour
  • 2 teaspoons salt
Instructions
  1. Combine hot water and raisins in a small bowl and let sit for 10-15 minutes to plump raisins. Stir in maple syrup.
  2. In a small bowl or cup combine warm water, sugar, and yeast. Allow it to sit until yeast is foamy.
  3. In a large bowl, (a stand mixer with a dough hook is recommended) combine eggs, oil, maple flavor, the raisin mixture, and the yeast mixture.
  4. Add flour and salt. Mix well. Allow mixer to knead dough for 5-6 minutes. (If mixing by hand, drop dough onto lightly floured surface and knead 7-8 minutes.The Dough should be soft and slightly tacky. If it's too sticky, add a little more flour.
  5. Place dough in a greased bowl. Turn to coat the dough, cover with a dish towel, and allow it to rise until doubled - about 90 minutes.
  6. For one large 3-strand braid, divide dough into 3 equal parts. (For 2 small braids, divide into 6 equal parts.) Braid loosely and tuck ends under. Place on parchment covered baking sheet and cover with a damp cloth. Allow bread to rise until doubled, about 90 minutes.
  7. Heat oven to 350 F.
  8. Whisk egg yolk with 1 teaspoon water. Brush generously over entire challah. Bake for approximately 40 minutes, until bread is deep golden brown and sounds hollow when tapped.
  9. Remove from baking sheet and cool on wire rack.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6143