As most people know, challah is the braided egg-rich loaf of bread that we traditionally eat on the Sabbath and holidays -- two loaves of challah at each of the three Shabbat meals. They help commemorate the miracles that the Jewish people experienced during their 40 years of wandering in the desert. While on weekdays they received one portion of manna from heaven, Friday God sent two portions.
Challah -- especially homemade -- is wonderful every week, but it resonates with deeper meaning at Rosh Hashanah, the Jewish New Year, when it is an age-old custom to dip it (at least the first piece) in honey after reciting the appropriate blessing to beseech God to grant us a sweet year.
For Rosh Hashanah, challah is often shaped into a crown or a turban, and raisins are often added to make it even sweeter. Throughout the whole holiday period -- through Sukkot -- many people follow the custom of preparing or buying round loaves instead of the traditional long, braided ones: a reminder of the cycle of the seasons. Some very ambitious people add a braid in the center in the shape of a ladder, in the fervent hope that we merit both physical and spiritual uplift during the coming year.
The round challah custom is ideal for yours truly: I confess to being braid-impaired. While every preschool child in Israel seems to know how to form beautiful, even braids, I never learned this in Minnesota. Even my three-part braids (I have rarely attempted anything like six or more braids) leave much to be desired in the evenly braided department.
My solution? Round challahs -- they always come out nice, look impressive, and no one can believe how easy they are to make. You can either make one long braid and then roll it up, or use the following recipe and baking method. The smell is indescribable. For more details on challah -- actually on all aspects of bread baking, see any Jewish cookbook: all the myriad details won't fit into this article. The mitzvah of separation of challah must be observed along with Jewish law -- ask your local rabbi for more information.
Challah should be allowed to cool completely before being well-wrapped for storage. Well-sealed challah can be stored for a day or so on the shelf, or frozen. It defrosts well, and no one can tell that it's not freshly baked. You can even freeze the ready-to-bake dough. This is good to know in the busy preholiday period.
May this be a sweet year for the entire Jewish people.
Sweet Round Challah
2 tablespoons instant dry yeast
1/2 cup sugar
1/2 cup oil
Approximately 9 cups of flour (divided), sifted
1 tablespoon salt
5 eggs (divided)
2 cups warm water
1/2 cup golden raisins (optional)
Combine yeast, sugar and oil in a large bowl. Stir in about 3 cups of flour; combine well. Add salt and four well-beaten eggs, one at a time. Add water and mix in well. Sift in enough flour, 2 cups at a time, to form a dough for kneading, beating well after each addition. Add raisins, if desired.
Knead for eight to 10 minutes, adding a bit more flour if necessary. Place dough in a greased bowl and turn to grease all sides. Cover with a damp cloth and allow to rise in a warm place until double in bulk-about one and a half to two hours.
Punch down, fold in sides, cover and allow to rise for about another half hour. Punch down. Divide dough in half. Coat two 8- or 9-inch diameter pans (look for pans that are at least 3-inches high) with nonstick cooking spray. Form a ball of dough about 3 1/2 inches in diameter and place in center of pan. Divide rest of dough into eight even portions, forming eight balls of dough, and surround center ball of dough. Repeat with remaining half of dough.
Cover pans and allow to rise in a warm place until doubled in bulk. Brush with beaten egg. Sprinkle both sesame and poppy seeds on the two middle balls. Sprinkle sesame and poppy seeds alternately on each of the outside balls of each challah. Bake in a preheated 350 F oven for 35-40 minutes until golden brown and challah sounds hollow when tapped on the bottom. Remove from pans immediately and cool on a rack.
Makes two round challahs.
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