On Rosh HaShanah and Yom Kippur (the head of the year and the day of atonement respectively) challah is round, not the standard braided loaf. For those who aren’t carb adventurous, challah is the traditional Jewish egg bread served on the Sabbath. For the religious new year and day of atonement round challah is served to symbolize the circle of life from one year to the next.
This year I decided that I’d do something nice for my Mom for the holiday. So I made her a Rosh HaShana challah from scratch. I used LGF’s Vicious Babushka’s recipe for honey saffron challah, which you can find here. Braiding instructions for a round challah can be viewed here.
It was very easy to follow, everything went smoothly in the prep, and it baked up beautifully. It tasted as good as it looked. One note: I made what are called 3 lbs loaves. So basically my yield from the recipe were two very large loaves of round challah. I’ll be making two more at the end of this week ahead of Yom Kippur a week from tonight. Pics below in order of preparation.
Everything coming together in the mixer:
After rising and waiting for braiding.
Braided and waiting to be made into a round. Or, if you’re prepping for a highland games or Celtic festival, just bake it like this for a Judeo-Celtic Cross. Very ecumenical…
Proofed and egg washed:
Fresh out of the oven and cooling: