Tag Archives: Rosh Hashanah Challah

Bee Hive Challah

drizzle 1Tonight is the start of Rosh Hashanah, the Jewish New Year. Last week I created an apple beehive. It was adorable and very delicious. At around 4 am this morning, a vision of a challah beehive popped into my head. If I could build a beehive made out of apples, why not challah dough? apples and honey and challahI made my regular challah dough and pressed some raisins into it. It’s not a holiday challah without raisins. All you raisin haters can leave them out. poke in the raisins The dough needs to rise to double in size. it will take about 90 minutes. before proofingafter proofing

I decided to make mini beehives so I divided my dough into 3 and then made 6 ropes, each slightly shorter than the one before it, from each piece of dough. ropesThey looked quite pretty before baking, although they were leaning slightly. I let them rise for about an hour and then I gave them a gentle brushing with egg. I decided to leave them plain, without any topping so you could see the definition of the beehive.before bakingI’m not quite sure what happened in the oven, perhaps a hurricane blew through here, but they weren’t quite so beehive shaped after baking. bee hive 2One of them was a bit straighter, but not quite a perfect beehive. Perhaps we shouldn’t mess with Mother Nature.bee hive 1With a drizzle of honey, they were delicious. Wishing you all a Shana Tova. Sweet, Healthy and Happy New Year!challah 1 with honey

 

 

 

 

“Everything” Holiday Challah

3-challahs-on-wooden-boardI have been making the same holiday challah for at least 15 years now. Everyone in the family loves it and looks forward to it. It’s possible I risk a mutiny if I dare to bake a different recipe. Yet, when I saw this challah in Uri Scheft’s book “Breaking Breads” I was enchanted. It looked like an everything bagel! I had to make it. Since Rosh Hashanah doesn’t start until Sunday night, I decided to do a test run for Friday night dinner at my son’s house.

Uri’s dough is much leaner than mine. Mine contains more eggs and oil. One recipe uses a kilogram (7 cups) of all-purpose flour. It’s enough to make 3 small challahs. A scale will be your best friend for dividing the dough. divide-into-3Each piece of dough gets further divided into 3 pieces and rolled out into 14 inch ropes.14-inch-ropesI like to start my braid in the center and work out toward both ends. Braid loosely. if the braids begin to stick to each other, give them a light dusting of flour. Wrap the braid into a circle, with a hole in the center. I found attaching the ends a bit challenging. I just sort of squeezed them together. Cover the challahs and let them double in size.

Now comes the fun part. Get all your toppings ready. I used sesame seeds, poppy seeds, sunflower seeds, golden flax seeds, pumpkin seeds and nigella (black onion) seeds. I finished it off with a scatter of maldon sea salt flakes. toppings Brush the braid with egg.brushing-with-eggHave fun with the toppings.looks-like-an-everything-bagelInsert a small ovenproof bowl in the center so that the hole does not get filled in when dough bakes.ready-for-ovenBake at 400°F for about 25 minutes. Let cool before serving.

Serve with honey in the middle for dipping.baked-with-honey-in-cernterOr serve the honey on the side for drizzling. a-drizzle-of-honeyThis challah dough is much denser than mine.A very different, but delicious challah experience. It really did remind me of an everything bagel. They are just so freaking adorable. We took a vote and decided to make both kinds of challah for our Rosh Hashanah lunch on Monday. I’ll let you know what everyone says!

Click here to print recipe for Everything-Holiday-Challah.

Rosh Hashanah Round Challah

a slice with honey 2FHaving baked over 1000 loaves of challah in my life, I think it’s fairly safe to say that I know a thing or two about this Friday night Shabbat dinner staple. 51 weeks of the year, I make a simple 3 strand braided challah covered with a crumble topping. (If you want to be really humbled, check out Rivka Malka Perlman’s you tube video, where she braids 6 strands! That is punching way above my weight!)  However, one week each year, for Rosh Hashanah (the Jewish New Year) , I make a round challah. The round challah of this holiday symbolizes continuity and the endless cycle of life.

My challah recipe has not changed in over 8 years. The dough recipe comes from my friend Margo and the topping, crafted from sugar, flour and butter (or margarine), comes from my sister’s cousin’s friend, Elaine. As far as I know, Margo and Elaine do not know each other, but I am sure if they met, they would become great friends as the marriage of their recipes is a beautiful and delicious thing to behold.

The dough uses 2:1 ratio of white to whole wheat flour. I love the nuttiness that whole wheat adds to the finished bread. l make the dough on Wednesday or Thursday, cover it and put it in the fridge until Friday morning. The slow rise in the fridge really helps to develop the flavours of the bread. And, as a bonus, there is less to do on Friday! We always add raisins to our challah, you raisin haters can leave them out. mise en placemixing doughI remove the dough from the mixer and push the raisins in by hand. They are more evenly distributed this way.poking in raisinsThe dough will double in about 90 minutes on the counter at room temperature, or you can cover and refrigerate for up to 48 hours.proofing doughIf you are making a round challah, a kitchen scale will make your life much easier. if you have ever been on Weight Watchers, then you have a scale lurking in the back of a cabinet somewhere. use a scaledivide by 9assembleready for second rising

egg washsprinkling toppingA slice of this, drizzled with some honey is a very sweet start to the New Year. L’Shana Tova.round with apples 2 625 sq

Click here to print the recipe for Rosh Hashanah Round Challah.

Check back later this week for a clever, beautiful and very delicious new idea on how to serve apples and honey!