Round Raisin Challah

What you’ll need

• 2¼ tsp active dry yeast
• ¾ cup / 180 ml warm water
• ¼ cup honey
• 2 large eggs, divided
• ¼ cup / 60 ml neutral oil
• 3¼ cups / 410 g bread flour, plus a little if needed
• 1 tsp salt
• ½ cup raisins

Contains: Wheat, egg.

Let’s make it

1. Mix yeast, water and 1 tsp of the honey; let foam for 5–10 minutes.
2. Add remaining honey, 1 egg, oil, flour and salt. Knead 8–10 minutes until smooth. Knead in raisins.
3. Cover in an oiled bowl and let rise about 90 minutes, until doubled.
4. Roll into a long rope and coil loosely into a round loaf on a lined tray. Tuck the end underneath. Cover and rise 45 minutes.
5. Heat oven to 350°F / 175°C. Beat remaining egg with 1 tsp water and brush the loaf.
6. Bake 30–40 minutes until deeply golden, with an internal temperature around 190°F / 88°C. Cool on a rack.