How to Make Round Challah: The Perfect Recipe

If you’re looking for a delicious and traditional bread to make for the Jewish holiday of Rosh Hashanah, then round challah is the perfect choice. Challah is a type of bread that is braided and usually eaten on Shabbat and Jewish holidays. However, for Rosh Hashanah, it is made round to represent the cycle of the year and the hope for a sweet and fulfilling new year.

Making round challah may seem challenging, but with a little practice and patience, anyone can master this tasty bread. In this article, we will guide you through the steps to make a perfect round challah, from preparing the dough to baking and decorating it. So, let’s get started and impress your family and friends with your homemade round challah this Rosh Hashanah!

3 Ways to Make Round Challah

There’s nothing quite like a freshly-baked round challah, especially when it’s homemade. Whether you’re making it for a special occasion or just because, here are three different methods for making the perfect round challah.

1. The Traditional Braiding Method

The traditional method of making round challah involves braiding the dough into a circular shape. Here’s what you’ll need:

– 4 cups of flour
– 1 cup warm water
– 2/3 cup sugar
– 3 eggs
– 1/2 cup vegetable oil
– 2 tbsp yeast
– 1/2 tsp salt

1. Begin by dissolving the yeast in the warm water and adding a pinch of sugar. Let it sit for about 5 minutes until it becomes frothy.

2. In a separate bowl, beat the eggs, sugar, and salt together until well combined. Add in the yeast mixture and vegetable oil, and mix until smooth.

3. Slowly add in the flour, one cup at a time, mixing well after each addition. Knead the dough for about 5-10 minutes until it becomes smooth and elastic.

4. Divide the dough into three equal portions and braid them together, forming a circular shape.

5. Let the challah rise for about an hour until it doubles in size. Brush it with an egg wash, sprinkle with sesame seeds or poppy seeds, and bake for about 30-35 minutes at 350 degrees Fahrenheit.

2. The No-Braiding Method

If you don’t have the time (or patience) to braid your challah, don’t worry! This no-braiding method is just as delicious and much easier. Here’s what you’ll need:

– 4 cups of flour
– 1 cup warm water
– 2/3 cup sugar
– 3 eggs
– 1/2 cup vegetable oil
– 2 tbsp yeast
– 1/2 tsp salt

1. Follow steps 1-3 from the traditional braiding method.

2. Instead of dividing the dough into three portions, simply form it into a large ball and place it onto a greased baking sheet.

3. Let the dough rise for about an hour until it doubles in size. Brush it with an egg wash, sprinkle with sesame seeds or poppy seeds, and bake for about 30-35 minutes at 350 degrees Fahrenheit.

3. The Spiral Method

This method creates a beautiful spiral shape in the center of your challah. Here’s what you’ll need:

– 4 cups of flour
– 1 cup warm water
– 2/3 cup sugar
– 3 eggs
– 1/2 cup vegetable oil
– 2 tbsp yeast
– 1/2 tsp salt

1. Follow steps 1-3 from the traditional braiding method.

2. Instead of dividing the dough into three portions, roll it out into a large circle.

3. Use a sharp knife or pizza cutter to cut the dough into a spiral shape, leaving a small circle in the center.

4. Twist the dough strands into a spiral shape, tucking the ends underneath the loaf.

5. Let the dough rise for about an hour until it doubles in size. Brush it with an egg wash, sprinkle with sesame seeds or poppy seeds, and bake for about 30-35 minutes at 350 degrees Fahrenheit.

Conclusion

There you have it – three different methods for making the perfect round challah. Whether you braid it, don’t braid it, or create a beautiful spiral, the result is sure to be delicious. Don’t be afraid to experiment and create your own unique twist on this classic bread. Happy baking!

Tools and Ingredients Needed to Make Round Challah

If you’re planning to make round challah, be sure to have the right tools and ingredients on hand. Here are the things you will need:

Ingredients:

• 4 cups all-purpose flour
• 1 tablespoon active dry yeast
• 1/4 cup sugar
• 1/4 cup vegetable oil
• 2 eggs, beaten
• 1 teaspoon salt
• 1 cup warm water

Tools:

• A large bowl
• A wooden spoon or an electric mixer with dough hooks
• A clean cloth or plastic wrap for covering the dough
• A baking sheet lined with parchment paper
• Egg wash (1 beaten egg and a tablespoon of water) for brushing the challah

Measuring Ingredients for Round Challah

When you’re measuring the ingredients for round challah, it’s important to be accurate. Measuring flour incorrectly can lead to a dry and tough dough, while measuring water improperly can make the dough too wet or too dry. Here are some tips to help you measure the ingredients accurately:

Measuring Flour:

• Spoon flour into a cup, then level it off with a knife or spatula
• Don’t pack flour into a measuring cup
• Use a kitchen scale to measure flour for greater accuracy (1 cup = 120 grams)

Measuring Water:

• Use a measuring cup to measure water by volume (1 cup = 240 milliliters)
• If using a kitchen scale, 1 cup of water weighs 240 grams
• Water should be warm, not hot or cold

Preparing the Dough for Round Challah

To make round challah, you will need to prepare the dough. Here are the steps:

Step 1: Mixing the Dough

• In a bowl, mix together the flour, sugar, and yeast
• Add the oil, beaten eggs, salt, and warm water, then mix until the dough comes together
• Knead the dough for 5-10 minutes until it becomes smooth and elastic

Step 2: Proofing the Dough

• Form the dough into a ball and place it in a lightly oiled bowl
• Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place for 1-2 hours, or until it doubles in size
• Punch down the dough to release the air bubbles, then knead it briefly

Step 3: Shaping the Challah

• Divide the dough into three equal parts
• Roll each part into a long rope and braid them together
• Curl the braid into a circle, pinching the ends together to join them

Step 4: Second Proof

• Place the shaped challah on a parchment-lined baking sheet and cover it again with a clean cloth or plastic wrap
• Let it rest in a warm place for 20-30 minutes, or until it rises again

Step 5: Baking the Challah

• Preheat the oven to 375 F (190 C)
• Brush the challah with egg wash, covering the top and sides
• Bake the challah for 30-35 minutes, or until it’s golden brown and sounds hollow when tapped
• Remove the challah from the oven and let it cool on a wire rack before slicing

Tips for Making Perfect Round Challah

Making round challah can be a bit tricky, but with these tips, you can make sure your challah turns out perfectly:

• Measure ingredients accurately to avoid dry or wet dough
• Let the dough rise properly to ensure a soft and fluffy texture
• Brush the egg wash evenly to get a glossy finish
• Keep an eye on the challah as it bakes to prevent burning
• Allow the challah to cool completely before slicing it

With these tips, tools, and ingredients, you’ll be able to make round challah that’s perfect for any Jewish holiday or occasion. Happy baking!

Round Challah: Tips and Tricks

When it comes to baking the perfect round challah, there are a few tips and tricks that can help ensure success. Whether you’re a seasoned baker or a novice, following these suggestions can make all the difference.

Use the Right Flour

When making round challah, it’s important to use the right type of flour. Bread flour is an ideal choice because it has a higher protein content, which helps to create a firmer dough. This is essential for shaping and braiding the dough, particularly if you’re making a six-strand challah braid.

Proof the Dough Thoroughly

To get the most rise out of your round challah, it’s important to proof the dough properly. This means allowing it to rise in a warm, draft-free location until it has doubled in size. Depending on the temperature of your kitchen, this can take anywhere from one to three hours. Be patient and don’t rush the process, as a well-risen dough is key to a light, fluffy loaf.

Choose the Right Braiding Technique

There are several different braiding techniques you can use to make a round challah, depending on the look you’re going for. If you’re new to braiding, a simple three-strand braid is a good place to start. For a more elaborate look, try a six-strand braid or a round braid.

Egg Wash for a Shiny Finish

To give your round challah a beautiful, shiny finish, brush it with an egg wash before baking. To make an egg wash, simply beat together an egg yolk and a tablespoon of water, then brush it over the loaf. If desired, sprinkle the loaf with sesame seeds or poppy seeds for added texture and flavor.

Don’t Overbake Your Challah

One of the biggest mistakes people make when baking round challah is overbaking it. To ensure that your loaf is perfectly baked, use a digital thermometer to check the internal temperature. A finished loaf should register between 190°F and 200°F. Remember that the bread will continue to cook slightly when removed from the oven, so don’t worry if it seems a little underdone at first.

By following these simple tips and tricks, you’ll be well on your way to making the perfect round challah every time. With practice, you’ll be able to experiment with different braiding techniques and customize your loaf to suit your taste and style. Happy baking!

Time to Round it Up

And that’s it! You now know how to make round challah for your upcoming holiday celebrations. Remember to take your time and enjoy the process. Don’t worry if it doesn’t turn out perfect on your first try, practice makes perfect and every challah is unique. Thanks for reading and I hope you found this helpful. Be sure to check back in for more recipes and tips in the future. Happy baking!