Rosh Hashanah Recipes Round Challah

ROSH HASHANAH RECIPES: ROUND CHALLAH

Steps:

• In the bowl of a standing mixer fitted with a dough hook, combine the flour, yeast and warm water. Stir to combine.
• Add the sugar, 2 of the eggs, vegetable oil and salt.
• Mix the dough with the dough hook until a smooth dough emerges, about five minutes.
• Turn the dough out onto a well-floured board and knead by hand for an additional five minutes. The dough should be smooth, elastic and not sticky.
• Place the dough in a bowl that has been oiled on all sides. Cover the dough with a clean cloth and allow it to rise in a warm place for two hours or until doubled in size.
• Punch down risen dough and, if braiding, divide into four equal parts. (I like to use my kitchen scale to ensure my pieces are of equal size.)
• If forming a spiral, roll dough into a long, thin strand and shape into a spiral.
• For braid, roll each piece into a long, thin strand 26-28 inches long.
• To braid the challah, place two of the strands next to each vertically on a board. Weave the remaining two strands horizontally over and under the vertical strands. The result should look like a plus sign with no spaces between the strands. There should be two strands pointing in each direction.
• For each direction, take the strand on the left and cross it over the strand on the right leaving no space between the strands.
• Next, do the same action going the opposite direction.
• Repeat crossing the strands over each other, alternating directions until you run out of dough. Take the ends and pinch them closed and tuck the under the loaf.
• Carefully transfer the braided loaf to a baking sheet lined with parchment paper or a Silpat baking mat.
• Cover the loaf and allow to rise an additional 30 minutes to one hour.
• Preheat the oven to 350.
• Before placing the loaf in the oven, beat the remaining egg in a small bowl. Brush the egg wash on the challah, making sure to get in the crevices of the braids.
• Bake 35 minutes until golden brown.
• Allow to cool on a wire rack prior to cutting.