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Rosh Hashanah Challah

Samis.Foodisms's picture
A trio of Challah breads for Rosh Hashanah. "The sound of the shofar, the ram's horn that trumpets in the New Year at synagogues everywhere, is the unique sound of Rosh Hashanah. It stirs the soul. A freshly cut wedge of this challah, liberally dipped in new autumn honey, stirs the taste buds.
Ingredients
  Lukewarm water 1 3⁄4 Cup (28 tbs)
  Dry yeast 2 Tablespoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Light honey 1⁄3 Cup (5.33 tbs)
  Salt 3 1⁄2 Teaspoon
  Oil 1⁄2 Cup (8 tbs) (Vegetable Oil)
  Eggs 4
  Egg yolks 2
  Unbleached all-purpose flour 7 Cup (112 tbs) (Bread Flour)
  Baking apples 4 Medium, peeled, quartered, and cored; chop finely into small dices and toss in lemon juice
  Lemon juice 2 Fluid Ounce (For Tossing Apple)
  Dark raisins/Yellow raisins 1 1⁄2 Cup (24 tbs), soaked until plumped
  Coarsely shredded carrot 1 Cup (16 tbs)
  Poppy seeds 2 Tablespoon
  Sesame seeds 2 Tablespoon
Directions

GETTING READY
1. Dust 3 baking sheets with cornmeal.
2. Make sure you preheat the oven to 400 degrees F before you put the bread for baking.

MAKING
3. In a large mixing bowl, stir together the yeast, water, and pinch of sugar. Let stand five minutes to allow yeast froth.

4. Briskly stir in remaining sugar, honey, and salt. Then add oil, eggs, yolks and about five cups of the flour. Stir into a shaggy mass. Let stand 10-20 minutes to absorb flour.
5. Knead dough by hand or knead with a dough hook about 12 to 15 minutes, adding remaining flour as required to make a soft and elastic dough.
6. Dough should leave sides of the bowl. If it is sticky, add small amounts of flour until dough is soft but no longer sticks. If you find dough too bulky for your mixer, divide in two and knead one portion at a time.
7. Let dough rest on a lightly floured board ten minutes.
8. Weigh and divide the dough into three equal portions.
9. Into one portion, press raisins, kneading them evenly into the dough, folding dough over raisins to "tuck" them in.
10. Similarly knead in apples in second portion and carrots into third.
11. Place doughs in a greased bowls and cover them with greased plastic wrap or damp tea towel.
12. Let rise in a draft free place until doubled and puffy looking, about from 60 to 90 minutes. If you are doing an overnight, cool rise, place dough in a large, lightly greased bowl and insert this in a large plastic bag. Refrigerate overnight. If you see the bread rising too quickly, open the bag, deflate dough, and reseal. Next day, allow dough to warm up then gently deflate and proceed.
13. For turban shaped Challahs, shape each portion into a long rope (about 12 inches long) which is thicker at one end and coil it, starting with the thicker end first, tucking the end in on top to "lock". Or, you can divide each dough portion into three ropes, around 12 inches long and make a traditional challah braids.
14. Place dusted baking sheets. Or simply shape into rounds.
15. In a small bowl, whisk together egg glaze ingredients. Brush loaves with egg wash.
16. Sprinkle apple and raising challahs with poppy seeds and carrot challah with sesame.
17. Let them prove again until they rise and puff, around 20-30 minutes.
18. Bake breads for 12 minutes in hot oven.
19. Reduce heat to 350 Degrees F and bake another 25 minutes or until breads are golden.
20. You can freeze the breads either baked or unbaked. If freezing unbaked, let bread rise slowly, overnight in the fridge. Bring to room temperature before baking.
21. When the loaves are done, remove them from the oven, and let them cool on a rack.

SERVING
22. Slice and serve with honey.

TIPS
Make sure you use a highly tolerant yeast for best results.

Substitute dried cranberries or sour cherries if you like

Make up a batch of miniatures challahs to include in a Rosh Hashanah gift basket.

Image courtesy - http://cookingjewish.com

Recipe Summary

Cuisine: 
Jewish
Taste: 
Sweet
Feel: 
Rich
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Story
Challah is the most important food in the Jewish holiday of Rosh Hashanah. A special bread, it is a rich, golden loaf that originated in Germany, probably in the 15th century, when Jewish housewives tried to copy their gentile neighbors' braided Sunday loaves made for Easter. A rich brioche-like dough is shaped into elaborate braids and sprinkled with poppy seeds to represent the biblical manna from heaven. On Rosh Hashanah, the Jewish New Year, challah represents the hopes for a sweet and prosperous new year and is studded with raisins. The bread is sliced and dipped in honey before it is eaten. Try this traditional recipe with a modern twist, to bake a trio of Challahs at home this year instead of buying it straight from a bakery.

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22 Comments

sumer's picture
an interesting jewish dish! heard abt it the first time
Anonymous's picture
OH! these look so tempting...
Anonymous's picture
had heard of this famous kosher bread before but never knew the recipe. thanks for sharing
healthy.food's picture
wow..a wonderful recipe...
Rahul.Chef.and.Writer's picture
Oh!!..nothing like the famous fresh jewish challahs..!!
foodpsychologist's picture
Thank you very much for this delicious bread dish.Yes this should be tried.
colorfulcandies's picture
great read
Ma Durga's picture
wow! i really love the amazing food pic!
delicious.bites's picture
never knew about Jewish new Year and challah..thanks for sharing the info
shruti's picture
What a tempting gift for Rosh Hashanah!
Anonymous's picture
I had read earlier about unique Jewish kitchen tools...didn't know that the same were used to whip up amazing Jewish dishes...
aparna.priya's picture
I would love to try this....
Anonymous's picture
looks absolutely enticing
Anonymous's picture
Thanks for sharing .........nice info.
Anonymous's picture
Hurray...finally I got the challahs recipe..I have been looking for this recipe for a long time...and tried a few...but this is the one that gave me satisfactory results...I am going to recommend this to everyone...
chefpreetz's picture
def worth a try :)
Anonymous's picture
Perfect for Rosh Hashanah!
Anonymous's picture
They look so divine! And love the idea of 3 types of challahs from one dough!
foodietweetie's picture
Never tried challah earlier, but after reading the recipe I am tempted to try it once. Hope it will turn out a success:)
choppednstewed's picture
Yummmm!!
chockyfoodie's picture
They look so tempting.
Anonymous's picture
I love breads of different varieties. I will definitely try one of these.