Rosh Hashanah Challah
Although Challah is a staple for ceremonial occasions, we love making it year round because of it’s a delicious addition to any table, and the leftover bread can be transformed into anything from stuffing to bread pudding and French toast.
PREP TIME: 2 hours
COOK TIME: 35 minutes
YIELD: 8-12 servings
- 1 1/2 packages active dry yeast
- 3/4 cup warm water
- 1/4 cup oil
- 2 eggs + 1 for egg wash
- 1 teaspoon salt
- 1/2 cup sugar
- 4 cups flour + extra for your hands
Method of Preparation
- Mix yeast and warm water, make sure it bubbles.
- Mix the eggs, oil, salt, and sugar one ingredient at a time until well blended.
- Add the flour. Knead with your hands for 5-7 minutes.
- Set in a bowl and cover with a towel in a warm place for 1-2 hours, then punch it down and let it rise again for another 1-2 hours. If in a rush you can skip this second rise!
- Braid the bread, brush the top with egg wash (egg yolk mixed with water). Bake at 350F on the Convection Mode for 25-35 minutes or until internal temperature reaches 190 degrees Fahrenheit.
- YouTube has so many great tutorials on different Challah braiding techniques.