New Year is a time of renewal and hope. The Jews celebrate Rosh ha Shanah with round challah, which symbolizes the cyclical nature of the world. So, while an elongated braided loaf is made for the weekend, aka Shabbat, a round one is made to celebrate this festive occasion.
This is often called Rosh Hashanah challah, which often comes in September. It is definitely one of the most impressive items that take center stage on the holiday dinner table.
Step-by-step: Round challah recipe – 3 or 4 braid
Yeast mixture – In a large bowl or measuring cup, combine warm water (110 F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 mins.Pro tip – Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour. Dry ingredients – Measure the flour and salt in a mixing bowl of a stand mixer with the dough hook attachment.Pro tip – If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
Combine – Add the yeast mixture to the flour mixture. Combine well on medium-high speed until the flour is well incorporated. Knead – Then, knead on medium speed for 18 to 20 minutes until smooth and elastic. Pro tip – Or knead by hand on a lightly floured surface for about 20 to 25 minutes. Ball – When the dough is smooth, soft, and elastic. Shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Rise – Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.Pro tip – Alternatively, you can also place the dough in the fridge to cold-proof overnight. Thaw at room temperature for an hour before shaping. Divide – Transfer to a lightly floured surface. Press down and shape it into a log. Then, divide the dough into 3 equal pieces for three-braided round challah or divide it into 4 for four-braided round challah.Pro tip – I use a weighing scale to measure the dough but, you can keep them approximate as well. Strand – Shape each portion into a ball. Press the ball as flat as you can and then roll the dough like a jelly roll from the top to the bottom. Then, roll each into a 26-28 inches long rope. Since we are going to coil the braid it is important to make long thin strands.Pro tip – You can also just stretch the dough into a rope but this method will give a better texture without air pockets.
3 braid round challah – Place the three long thin strands on the table and braid them from the top to the bottom just like you do your hair. Then, shape it into a coil from one end to the other making sure the end is properly tucked under so it does not open during baking.Pro tip – This one is as easy as braiding your hair so don’t confuse yourself.
4 braid round challah – Place two long strands parallel to each other on the table and place the other two strands across overlapping the other two in the center. Then, create a coil starting from one side to the other and then vice versa as shown in the video or progress pictures. Make sure to tuck the ends under.Pro tip – It is easier to watch the video or see the progress pictures and understand this braiding.
Proof & bake
Proof – Place the loaves on a baking sheet lined with parchment paper. Cover with plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes. Alternatively, you can also place the dough in an 8-inch round baking pan.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Oven – About 20 minutes before baking preheat the oven at 350°F /177°C / Gas Mark 4 Bake – Brush the bread with a beaten egg or egg wash. Then bake each loaf on the center rack of the oven for 35 to 40 minutes.Pro tip – Alternatively, if you make two smaller loaves bake them for a shorter time 20 to 25 minutes each. Cool – Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.Pro tip – Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out. Enjoy!
Frequently asked questions
Creative ways to use challah bread
Challah bread is a delicious and versatile type of bread that can be used creatively beyond the traditional use for Jewish Sabbath and holiday meals. It is a versatile bread and can be used in many recipes where regular bread is used. Its slightly sweet and rich flavor can add a unique twist to both sweet and savory dishes. Here are some unique and creative ideas for using challah bread.
French toast casserole – Cut the challah into thick slices, soak them in a mixture of eggs, milk, cinnamon, and vanilla, and then bake them in a casserole dish. Serve these challah French toast with maple syrup and fresh fruits for a delightful breakfast or brunch dish. Challah bread pudding – Transform leftover or slightly stale challah into a rich and decadent bread pudding. Combine cubed challah with a custard mixture of eggs, milk, sugar, and favorite flavors like chocolate, caramel, or berries. Bake until golden and set for a delightful dessert. Savory bread stuffing – Use challah bread instead of traditional white bread in your Thanksgiving or holiday stuffing. The slight sweetness of the challah adds a unique twist to the savory dish. Grilled cheese sandwiches – Elevate your grilled cheese game by using challah bread slices instead of regular sandwich bread. The thickness and texture of challah make for a delicious and indulgent sandwich experience. Challah bread croutons – Cube challah bread and toss them with olive oil, salt, pepper, and your favorite herbs. Bake until crispy to create delicious homemade croutons for salads or soups. Bread bruschetta – Cut challah into thin slices, toast them, and top with fresh tomato, basil, garlic, and balsamic glaze for a unique twist on classic bruschetta. Challah bread panzanella – Make a delightful panzanella salad using cubed and toasted challah bread, fresh tomatoes, cucumber, red onion, basil, and a tangy vinaigrette dressing. Challah bread fondue – Cube and toast challah bread piece and serve it as one of the dippers for a tasty cheese fondue. The combination of sweet challah with savory melted cheese is a delightful contrast. Sweet bread pudding parfait – Layer chunks of challah bread pudding with whipped cream, fresh fruits, and nuts to create a delightful dessert parfait. Bread strata – Create a savory breakfast strata using challah bread layered with eggs, cheese, vegetables, and meats. Let it sit overnight, then bake it for a delicious and satisfying breakfast casserole.
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