As Rosh Hashanah approaches, many of us turn to the kitchen to prepare foods that carry deep meaning for the holiday. Few are as beloved as challah. Whether you serve it plain, studded with raisins, or drizzled with honey, challah is more than just a festive bread; it’s a symbol of tradition and hope for a sweet new year. I’ve collected many challah recipes over the years from friends, relatives, cookbooks, and some I can’t remember from where. They use different kinds of yeast or flour, and each has slightly different amounts of this or that. Over the last several months I’ve baked my way through many of them, and in this article I’m sharing the recipes I’ve tested and loved so you can find the challah that suits your taste and your celebration.
If you’re not a baker and making your own challah seems like too much of a challenge for you, I promise you can do it! It’s rewarding to be able to look at your beautifully baked loaf of bread and know you made it yourself. Some of the great practical perks of baking bread are it can be made ahead and you can do other things during the dough’s resting and baking periods.
While there are countless techniques for braiding challah, round challah is traditional for Rosh Hashanah. It symbolizes the continuity of the seasons and the cyclical nature of time. To make a round challah, here are 2 of the easiest methods you can use: 1. Roll out logs about 1 1/2 times as long as you would for a regular loaf, braid them, and then join the ends of the plait into a circle; 2. Roll out one long rope, then spiral it around itself toward the middle. Also symbolizing a sweet new year, raisin challah is often made this time of year. To all of these recipes, you can add 1 cup vanilla-soaked raisins per loaf, or if you prefer, top them with sesame seeds or poppy seeds after the egg wash. Vegans may substitute olive oil for the egg wash.
May it be a sweet new year – from my kitchen to yours!
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Challah – makes 1 large loaf
photo: Food-(rosenston)-8.14-1
Courtesy of Marcie Rosenston.
This is my favorite by a mile. The braiding technique makes a show-stopping loaf, and since it contains no dairy, it’s versatile for meals.
1 package instant yeast
4 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup water
1/4 cup vegetable oil
3 large eggs
In a large bowl combine flour, sugar, salt and yeast. Add in vegetable oil water and 2 eggs, mixing until well combined.
Using either a dough hook or a well-flowered surface, knead for about 10 minutes or until smooth. Transfer to an oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 hour. It should double in size.
After an hour, punch down the dough and let it rise for an additional 30 minutes.
Transfer dough to a lightly flowered surface and divide into six even sized pieces. Roll each piece into a 12-inch log. Pinch the tops of all six strands together, then take the furthest right strand and cross it over the next 2 strands to the left, weave it under the third, then back over the remaining 2. Repeat the same process – over 2, under 1, over 2 – for the remaining strands of bread until you run out of space. Pinch these ends together and tuck under. Transfer to a parchment lined sheet pan.
Beat the remaining egg until smooth, then brush on top of the bread. Let it rise for an additional 20-30 minutes. Preheat the oven to 375°F. Bake for about 35 to 40 minutes until the bread has cooked through and the top is a rich brown.
Bread maker challah – makes one large loaf or 2 smaller loaves
photo: Food-(rosenston)-8.14-2
Courtesy of Marcie Rosenston.
This is my friend Faith’s recipe. I’ve had this challah several times and it is consistently delicious.
3/4 cup warm water
2 eggs
1 egg yolk
3 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 cup butter (you can add a little more if you like)
1 1/4 teaspoons instant yeast (a packet is 2 1/4 teaspoons)
Place all ingredients in a bread machine according to the machine’s instructions.
Set machine to “dough” setting and start. Add additional flour a little at a time if dough is too wet and sticky until it’s the right consistency. Use a spatula to incorporate all ingredients into a ball.
At end of dough cycle, take dough out and punch down on a floured surface. Divide into 3 equal parts and roll each section into a long rope. Braid the 3 strands. Be sure to pinch each end for a tight seal.
Place braided dough onto an oiled cookie sheet. Cover with a damp cloth and let it rise in a warm place for about an hour.
Preheat oven to 375°F. Uncover challah and paint with an egg wash (1 egg and 2 teaspoons water).
Bake 27 minutes or until golden brown. Cool on a wire rack and enjoy!
Challah in a bag (from Jewlish) – makes 1 large loaf
This is a good option if you’re looking for a recipe to make with kids.
1 tablespoon active dry yeast (a packet is 2 1/4 teaspoons)
1 cup warm water
3 tablespoons sugar
1/2 tablespoon salt
1/3 vegetable oil
3 cups all-purpose flour + 1/4 cup
1 egg, whisked for egg wash
In a 1-gallon resealable plastic bag, add the yeast, water, sugar, salt and oil and 3 cups flour. Give the bag a little shake to combine. Don’t work too hard, this is lazy challah!
Place the bag in a bowl of warm water for 30 minutes.
Remove from bowl, shake, release air from bag and place on the table for 1 hour, flipping the bag every 20 minutes. Dough will be very wet. It will start to bubble and self-knead.
After the 1 hour, add 1/4 cup flour and give the bag another shake.
Leave the bag for 1 1/2 hours to rise. It should still be a wet dough.
Preheat oven to 350°F. On a well-floured surface, separate dough and stretch out 3 strands, and braid. Place on a non-stick tray. Baste with the egg. Leave to rise for 15 minutes before putting in the oven.
Bake for 40 minutes until golden brown.
Whole wheat challah – makes 1 large loaf
Delicious! No need for an egg wash since whole wheat flour is already browner than all-purpose flour. This is the first challah recipe I’ve made that gives an internal temperature to check for doneness, which I find helpful.
1 cup warm water
1/3 cup warm milk
1 packet active yeast
2 cups whole wheat flour
3 TBSP honey
1 egg and 1 egg yolk
3 TBSP unsalted butter, softened
1 tsp lemon juice
1 1/2 cups whole wheat flour
1 tsp salt
Mix the first three ingredients together. Add 2 cups whole wheat flour and mix until combined. It will be very wet and sticky. Allow to rest for 60-90 minutes until it doubles in size.
Add the remaining ingredients and mix with a dough hook or wooden spatula until the dough starts to form. Dough should be soft and slightly sticky. Knead the dough or beat with a dough hook for 8-10 minutes. Placed dough in an oiled bowl and covered with a towel to rise for 1-2 hours or until it doubles in size.
Punch the dough down and turn it out on a well-flowered surface. Roll the dough into a large rectangle about 8 1/2 by 15 inches and cut lengthwise into 3 equal strips. Braid, tucking the ends under, and place loaf on a parchment-lined baking sheet. Cover with a towel and allow to rise again for about 25-30 minutes.
Preheat the oven to 350°F and place loaf on a lower rack. Bake for 35 to 40 minutes or until the top is golden brown and the internal temperature is around 195/200°. Store at room temperature for up to one week.
