With Rosh Hashana right around the corner what better way to bring in the New Year then baking some Challah bread. Unlike the straight Challah braid prepared weekly for Shabbat dinners, Challah for Rosh Hashanah is formed into a ring. This symbolizes the cyclical nature of one year drawing to a close and another beginning. To learn more about what Rosh Hashana is all about– you can check out this quick video here.
I started baking Challah bread in my early teens and since then I have enjoyed baking it in a number of shapes and sizes for countless occasions. If you enjoy french toast I highly suggest swapping out traditional bread for Challah, it’s a complete game-changer.
Challah Bread
Ingredients
- 1 tbsp Dry Active Yeast
- 2 1/2 cup Warm Water 625mL
- 1/2 cup Honey
- 4 tbsp Vegetable Oil
- 3 Eggs
- 1 tbsp Salt
- 8 cups All-purpose flour unbleached
- 1 tbsp poppy seeds
Instructions
- In a large bowl, sprinkle yeast over warm water. Beat in honey, vegetable oil, 2 eggs, and salt.
- Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for about 1 1/2 hours or until the dough has doubled in bulk.
- Punch down the risen dough and turn out onto a floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky.
- Divide each half into thirds and roll into a long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from the middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together.
- Grease two baking trays and place finished braid or round on each. Cover with a towel and let rise for about one hour.
- Preheat oven to 375F
- Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
- Bake at 375F for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.