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1
Set aside 1 egg for glaze and raisins, if using.
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2
Using remaining ingredients above, prepare Basic Challah Dough, Prepared By Mixer through step 5, adding honey after oil.
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3
Put raisins, if using, in medium bowl.
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4
Add enough warm water to cover and soak them for 15 minutes.
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5
Thoroughly oil or grease an 8 x 4-inch loaf pan.
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6
Drain raisins well, put on paper towels, and pat dry.
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7
Sprinkle about half of raisins over dough and knead in lightly by slapping dough in bowl.
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8
Repeat with remaining raisins.
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9
Turn dough out onto work surface.
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10
Knead thoroughly until raisins are well distributed.
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11
Pat dough to rough 8 x 4-inch rectangle.
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12
Roll up from longer side into a cylinder, pressing firmly.
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13
Pinch ends and seam tightly.
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14
Then roll cylinder again on work surface to press seam further.
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15
Place in pan seam-side down.
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16
Cover loaf with a warm, slightly damp cloth and let rise until nearly doubled, about 1 hour.
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17
Preheat oven to 375F.
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18
Beat remaining egg with a pinch of salt.
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19
Brush top of risen loaf gently with beaten egg.
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20
Bake bread 15 minutes.
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21
Reduce oven temperature to 325F.
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22
Bake about 35 minutes or until top and bottom of bread are firm and bread sounds hollow when tapped on bottom; if loaf browns too quickly, cover loosely with brown paper or foil.
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23
Turn out of pan; if bread appears to be sticking, run a metal spatula or a thin knife carefully around bread.
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24
Cool on rack.
