Round Challah for Rosh Hashanah
3 hrs 15 minMakes one round loaf
A braided or spiral round challah enriched with eggs and oil, proofed twice and egg-washed before baking until golden.
| prepPreheat oven to 350°F / 175°C | |||||||||||||
| 500 g bread flour | Combine flour, yeast & water | Add sugar, eggs, oil & salt | Mix with dough hook 5 min | Knead by hand 5 min until smooth | Rise in oiled bowl 2 hrs until doubled | Punch down & divide into 4 pieces | Roll into 26–28 inch strands | Braid into round loaf | Transfer to parchment-lined sheet | Rise 30–60 min | Brush egg wash on braids | Bake 350°F / 175°C, 35 min until golden | Cool on wire rack |
| 2¼ tsp active dry yeast | |||||||||||||
| 240 ml warm water (110–120°F / 43–49°C) | |||||||||||||
| 50 g sugar | |||||||||||||
| 2 eggs at room temperature | |||||||||||||
| 60 ml vegetable oil | |||||||||||||
| 1 tsp salt | |||||||||||||
| 1 egg at room temperature (for egg wash) | Beat egg for wash | ||||||||||||
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