Rosh Hashanah Round Challah


Shana tova!

In honor of Rosh Hashanah today, we are bringing back our Challah Loaf recipe from 2015, with a twist-or lack thereof. 

Although braided challah bread is the most traditional, round challah loafs have become synonymous with Roash Hashanah.

While your bubbies or your rabbis may not have an answer why, we've come up with an idea or two of our own.

The braided challah is a symbol of unity, bringing together strands of dough to form a perfect whole, but the high holidays are a time of individuality and personal introspection.

In the same way that we kneed the dough, forming one long rope, which is wound round and round, we are encouraged to work through our short comings and accomplishments alike of the past year and enter the new as a well-worked whole.


Round Challah Loaf


2 C Warm Water (100-110˚F)

¾ C plus 1½ t Sugar / divided

2 T of Dry Yeast / such as Fleishmann's Active Dry yeast

2½ lb AP Flour

½ C Brown Sugar / packed

1 T Kosher Salt

4 Eggs / lightly beaten

½ C Canola Oil

for the EGG WASH

1 Egg

2 T Milk

Honey / to taste



Preheat oven to 350° F. In a bowl, combine water, 1½ t granulated sugar, and yeast. Allow this to sit in a room temperature spot until there is approximately ½" of foam at the top (see tip 1!).

Combine flour, remaining granulated sugar, brown sugar, and salt in a large tub or on your counter. Form a well in the flour, add the eggs and yeast mixture. Start blending with your hands. Once all of the ingredients are well incorporated, add the oil. Knead for 10 minutes, or until it springs back to the touch. If it's too sticky to handle, add a little flour or oil to your hands – being careful to not add too much flour, this dough is inherently sticky.

Form the dough into a ball and cover with a damp tea towel and allow to rest in a warm place for 1 hour. 

Punch down, cover with a tea towel again, and let the dough rise for another hour. 

To assemble:  Divide the dough in three even balls, one per loaf.  Working with each piece individually, roll out into a long rectangle. Evenly spread 1/3 of the filling. Roll one long end tightly to the other. Place seam-side down while repeating with the remaining two pieces of dough and filling. When finished, place filled loaf in a buttered, parchment-lined bread pan. Brush with egg wash and top with a generous amount of sugar in the raw and cinnamon. Bake for 45 -55 minutes, or until cooked through. 

Enjoy as today,  and use any leftovers in your favorite French toast recipe tomorrow (see tip 2!).



1:  If you have a load of laundry in your dryer, place the bowl of the yeast mixture on top. The heat and vibration will help speed along the activation process.

2:  After it's cooled, if you store it in a plastic bag overnight the texture becomes much "doughier" and sweeter the next day. 

Print This Article

Vegan Fig & Coconut Cream Toast

Enjoy the end of stone fruit season to its fullest and whip up an IG-worthy breakfast in under 20 minutes. Our authentic, rich coconut milk whips up into the lightest, fluffiest homemade whipped cream AND its vegan. But whether you're vegan or not, the tropical sweetness pairs perfectly with fresh in-season apricots and figs.

Vegan Fig & Coconut Cream Toast 2.JPG

Vegan Fig & Coconut Cream Toast



1 can Jansal Valley® Coconut Milk 17-19% / chilled

4 slices Whole Wheat or Gluten-Free Bread / toasted

2 Figs / sliced

2 Apricots / pitted / sliced

4 leaves Fresh Basil / torn

Jansal Valley® 100% Pure Vermont Maple Syrup / to taste

Vegan Fig & Coconut Cream Toast 3.JPG


For Whipped Coconut Cream: Chilling the coconut milk will cause the cream to solidify. Open the chilled coconut milk, and drain off the liquid. Transfer the cream to a mixing bowl, and whisk with a hand mixer until light and airy. Refrigerate while you prepare the remaining ingredients.

To assemble: spread a layer of whipped coconut cream on each slice of toast. Garnish with sliced figs and apricots. Finish with a sprinkle of torn basil and a drizzle of maple syrup. Enjoy!


We've Stalked Down Your New Favorite Vegetable: Celtuce

This year, we’re offering locally grown celtuce from the Wainer Family Farm®.


We started the farm in 2002 in order to be able to grow unique, exotic produce right here in New England. This is just one of over 150 experimental, specialty crops grown our farm and in our greenhouses.

located In the heart of the farmcoast, 1.5 miles from Buzzards Bay, on a sprawling 50 acres

located In the heart of the farmcoast, 1.5 miles from Buzzards Bay, on a sprawling 50 acres


Celtuce is a lettuce varietal grown for its thick stem. You may know it by the name of wosun from your local Chinese grocer. Although popular in the Sichuan province, it has received only minimal acclaim by western chefs, until now.

We’re predicting celtuce to be the next biggest vegetable since kale and brussel sprouts.


The top leaves, although somewhat bitter, are excellent to use in place of other bitter greens in salads and soups.

Easily peel the exterior of the stalk and slice as desired, we love shaving it thin or cutting into matchsticks. The interior is crisp and succulent with mild notes of bok choy, celery root, and water chestnuts.

We love to enjoy it fresh over a salad. Treat it as you would other crisp vegetables like radishes, carrots, and cucumbers. It can also be thinly peeled or spiralized into noodle-shapes for a crisp, mild, pasta alternative. Consider pickling to keep on hand through the fall and winter. It can also be briefly stir-fried, grilled, or sautéed.

How will you be using celtuce this season? Tag us in any photos or posts and we will share our favorites.

Keep an eye out for what we come up with in the Sid Wainer & Son Test Kitchen next week!

Print This Article