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Jewish Recipes --> Recipes --> Challah Recipes

Round Challah Page 34: This is the well known bread served on Shabbat.  When prepared for Rosh Hashanah, it is baked in a round shape and made with extra egg and sugar, and often with raisin, to symbolize the hope for a sweet wand perfect New Year.

Recipe Ingredients:

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This recipe makes two large loaves.

  • 50 grams (2 oz) yeast
  • 2 cups lukewarm water
  • 2 eggs
  • 1 lbs salt
  • 3 tbs oil
  • 4 tbs sugar
  • Approx 1 kg (2lbs) four

Optional: One handful raisins

Garnish


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Round Challah -- Dissolve the yeast in lukewarm water and add the other ingredients, adding the flour only a little bit at a time, as the amount needed may vary.  When the mixture is smooth, and the dough does not stick to the sides of the bowl, you've reached the right consistency.

Knead well and place the dough in an bowl greased with oil and cover with a damp cloth.

Let rise in a warm room for 30-40 minutes.

Lightly knead the dough again on a floured board.

Divide into 4 equal parts and roll each part into a long rope. Separate each of the 4 ropes into 3 parts, roll these out and then braid them together into one long braid.  Twist each braid in a circle, in a snailshell shape.  When done you will have 4 round challah loaves.

Place the 4 loaves on paper-covered baking sheet; cover with cloth and let rise about 25 minutes while oven preheats to 220 degrees (425 degrees F)

Brush each with beaten egg and sprinkle with poppy seeds, before putting in oven.

Bake at 425 degrees F about 35 minutes, until golden brown.

English: Please
Hebrew: be׳vakasha

How to braid Challah

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods