An Easy Challah for Rosh Hashanah

A bakery soft, golden challah made for the home baker. Perfect for your Rosh Hashanah table.

Rosh Hashanah is here , and with that, a new year, a full table, bellies full of apples and honey, and - of course - a beautiful loaf of challah in the middle of it all.

This year looks a little different for Rachel’s Bakery. Unfortunately, I won’t be able to spend the holiday baking challah for all of you, but I can still bring a little piece of my heart and kitchen to your table.

So instead of baking it for you, I’m teaching you how to make one at home!

This is my easy, home-kitchen version. I hope it fills your home with delicious smells and happy faces.

Challah for the New Year

For Rosh Hashanah, challah is shaped into a round rather than a long braided loaf.

The round shape is traditionally associated with the cycle of the year.

Because Rosh Hashanah is a celebration of a sweet new year, you’ll often find holiday challah served alongside apples and honey.

Ingredients

What You'll Need

• 235g warm water
• 7g instant yeast
• 50g granulated sugar
• 10g fine sea salt
• 5 large egg yolks, room temp (save a few egg whites for the egg wash)
• 74g avocado oil
• 320g bread flour (I prefer King Arthur)
• 320g APF (all purpose flour)
• 115g honey

Method

Let's Make Challah!

Step 1. 

Add the warm water, egg yolks, and avocado oil to your stand mixer bowl and lightly whisk. Next, add in the flour, yeast, sugar, and salt. With the dough hook attachment, knead the mixture for about 6 minutes on a low speed (second notch on a Kitchen Aid).

Step 2. 

Add the honey. Knead for an additional 5-10 minutes until the dough passes the windowpane test. You may need to add flour 1-2 tablespoon(s) at a time if the dough is wet and sticky.

Step 3. 

Place dough in a large greased bowl (any neutral vegetable oil works), cover with plastic wrap, and let rise in warm area for about 2 hours until the dough doubles in size.

Step 4. 

Gently punch down the dough to deflate it. If baking the next day, place dough in the fridge overnight. If baking same day move onto step five.

Step 5. 

Weigh the dough and divide into two equal portions. Shape each portion into a ball.

Step 6. 

Press down each ball into a slightly flattened oval. Fold the bottom third of the oval (length-wise) over itself away from you, fold again to form a log and pinch the seam together. Using the palms of both hands, roll the dough against the countertop to create your strands. If the dough starts to shrink back as you roll, cover it and let it rest for about 5-10 minutes, then resume rolling. The short rest gives the gluten a chance to relax so the dough doesn’t tear. Loosely shape each log into a round spiral for a round loaf.

Step 7.

Cover loosely with plastic wrap and let rise in the oven with the light on (DO NOT TURN THE OVEN ON) 1 to 1½ hours, until doubled in size.

Step 8.

Towards the end of the rising time, take the challah out of the oven and preheat oven to 350° F.

Step 9.

Once the oven is preheated, apply egg wash using a pastry or basting brush. Sprinkle challah with any toppings, if using. Bake 30-40 minutes until golden brown on top and sides. Check halfway through bake time and rotate in oven to bake evenly. If the top is browning too quickly, cover with aluminum foil or two sheets of parchment paper. The internal temperature should be between 190℉ and 200℉.

Step 10.

Place challah on cooling rack for 1-2 hours before serving (or not, just don’t burn yourself).

A Few Tips Before You Start

• Rise times can vary depending on how warm your kitchen is. The dough will tell you when it's ready.
  
• Place cold eggs in a bowl of hot tap water for 5 minutes to bring them to room temperature.
• This is a home recipe. It doesn't need to look like it came out of a professional bakery. Make it your own with fun toppings or shapes!

Serving It for Rosh Hashanah

Serve your challah with honey for dipping, alongside sliced apples.

And if there happens to be any left the next morning, challah makes the best French toast.