Rosh Hashanah Round Challah

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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

ingredients


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

 
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method


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!).

 

tips


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. 

 
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