It is customary to make 2 loaves of challah for Shabbat and the holidays. For the High Holidays, the tradition is to make a round challah. Some say they represent a crown that reflects our coronating G-d as the King of the world. Others suggest that the circular shape points to the cyclical nature of the year. The Hebrew word for year is "shana," which comes from the Hebrew word "repeat." Perhaps the circle illustrates how the years just go round and round.
Here is an easy and delicious recipe that my daughter and I made this past Sunday. To make it savory, you can add sesame seeds or poppy seads on top--we poured out the crumbs from the bottom of our everything bagel bag, and it worked out great. To make it sweet, you can add chocolate chips, cinnamon and sugar, or raisins.
Thanks to my favorite rebbetzin and Israel trip leader, Toby Oratz, for this great recipe!
Bowl 1: 4 room temperature eggs and 1 cup vegetable oil
Bowl 2: 4 cups warm water, 5 TBS of dry yeast, 2 TBS of honey
Bowl 3: 5 lbs flour, 2 cups sugar, 3 TBS of kosher salt (use a big bowl or a plastic bin)
Mix all 3 bowels together in Bowl 3. Let rise for an hour. Punch down and knead. Braid (or place little balls of dough on top of each other to fill the pan). For the High Holidays, use a round foil pan. Click here to read how to braid a round challah dough. Let dough rise in pans. Make an egg wash and bake on 350 degrees for about 45 minutes. This recipe makes about 4-6 round challahs depending on the size of your pan. Enjoy!
Here is an easy and delicious recipe that my daughter and I made this past Sunday. To make it savory, you can add sesame seeds or poppy seads on top--we poured out the crumbs from the bottom of our everything bagel bag, and it worked out great. To make it sweet, you can add chocolate chips, cinnamon and sugar, or raisins.
Thanks to my favorite rebbetzin and Israel trip leader, Toby Oratz, for this great recipe!
Bowl 1: 4 room temperature eggs and 1 cup vegetable oil
Bowl 2: 4 cups warm water, 5 TBS of dry yeast, 2 TBS of honey
Bowl 3: 5 lbs flour, 2 cups sugar, 3 TBS of kosher salt (use a big bowl or a plastic bin)
Mix all 3 bowels together in Bowl 3. Let rise for an hour. Punch down and knead. Braid (or place little balls of dough on top of each other to fill the pan). For the High Holidays, use a round foil pan. Click here to read how to braid a round challah dough. Let dough rise in pans. Make an egg wash and bake on 350 degrees for about 45 minutes. This recipe makes about 4-6 round challahs depending on the size of your pan. Enjoy!
