Between baking round challahs (or challot) for our upcoming holiday, Rosh Hashanah, I just didn’t have time to write a blogpost. Round challah rather than the long braided challah is chosen for this important holiday because it signifies the circle of the year that starts again. The round braided challah also represents a crown, a crown for G-d, especially when viewed from the side rather than the top! This special challah also is made with a little more sugar or honey and eaten with honey to represent a “sweet year”.
In case you want to try to make your own challah, here’s the recipe in grams because I use a scale to measure:
In a small bowl add:
- 8 g active dry yeast
- 4 g sugar
- 95 g warm, not hot water
Whisk to combine and let the mixture sit for 5 minutes or so till bubbles start forming so you know the yeast is fresh/active.
Mix together in a large bowl:
- 800 g bread flour
- 25 g sugar
- 80 g neutral oil like canola, safflower, sunflower, vegetable etc.
- 2 eggs
- 95 g warm (not hot) water
Add the yeast mixture to the large bowl.
Then if you are using a mixer like a KitchenAid, use the dough hook and beat on low for 9 minutes. After the yeast is combined with the rest of the mixture, add in 10 g of salt.
After the 9 minutes of machine kneading is finished, I knead the dough myself by hand for a few minutes. It should be smooth and elastic. Form a taut ball. Spray a large bowl with PAM or oil the bowl, place the ball of dough in the bowl and turn it over/around so that it gets covered with oil. Place plastic wrap across the top of the bowl and put the bowl in a warm place. I put my bowl under the lights underneath my kitchen cabinets. Let the dough rise for 1.5-2 hours till it is doubled in size.
Once it has risen, punch down the dough. If you want to make a spiral rather than a braided round, take the dough and roll it with your hands to create a long rope. Then take one end of the rope and turn it to form a spiral. You’ve got a turban shape, another form that’s appropriate for the holiday. Place it inside a pie or cake plate that’s sprayed with oil. Over the top with plastic wrap and let it rise for 45 minutes-1 hour till it has risen. You can poke the dough gently with your finger. If it immediately springs back, you need to let it rise a little longer. If ready, it should take a couple of minutes for the poke to return to normal.
Whisk an egg or an egg yolk with a little water and use a brush to brush the top of the challah. You can also sprinkle on sesame seeds or leave it as is plain. Bake for about 35 minutes. I take my challah out of the oven at 20 minutes to brush on more egg wash, then put it back in the oven to finish baking. The temperature of the interior should be about 195°F.
*********************************************************************
I’ll be taking off the next couple of days from blogging while I’m away for the holiday.
I’m hoping that my recent blogposts will get moved to my website on the new server while I’m off. Fingers crossed. Lately, I have noticed how very slowly my website is loading on its current host. I hope the new server will make at least some difference 🙂
L’shana tovah or Happy New Year is what we say on this holiday which means “Head of the Year”. So whether you celebrate Rosh Hashanah or not, I wish you a Shana Tovah! Let’s hope for peace in the Middle East and beyond.
L’Shana Tova. May this year bring us so much better than last.
Thank you, Gabrielle, and to you too xo You are exactly right