- Jewish Learning
We love this challah in my house. Adapted from Kim Kushner.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Combine water and two tablespoons sugar with yeast. Allow yeast to proof for five to 10 minutes.
Add the eggs, remaining sugar, honey, and oil, and mix.
Next add half a bag of bread flour and mix to incorporate
Finally add the remainder of the bag and salt and knead until flour is incorporated into the dough. Allow your dough to rest for three to five minutes. This allows the gluten a chance to relax
Begin kneading again on medium speed for approximately five to seven minutes and about 10 minutes by hand.
At this point you can put your dough in a greased bowl or dough bucket covered with a clean kitchen towel and have it rise at room temperature until double in size; or covered with a clean towel and place the bowls in a large enough bag (like an unused and unscented garbage bag); or you can do a slow cold rise in the fridge up to 24 hours. At that point remove from the fridge. Punch down well and allow to come to room temperature before using.
Or you can divide up your Challah dough into balls ( which will become your Challah strands)right after kneading. Place the balls on a greased cookie sheet ( lined with plastic wrap or parchment paper) and cover to rise.
Once dough is risen, shape your challahs. (Here are some of our favorite braids for Rosh Hashanah.)
Allow to rise again 30 minutes to an hour.
Meanwhile, preheat oven to 350 degrees Fahrenheit.
Brush challahs with egg and honey mixture (4 eggs to 1-2 tablespoons honey). Bake for 35 to 45 minutes, depending on your oven. Check on the challahs after 25 minutes and rotate.
Naomi shared this recipe for Dip the Apple.
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