Challah Bread For Rosh Hashanah
All over the world, folks celebrate the Rosh Hashanah by baking challah bread, a braided bread prepared for special holidays and the Sabbath. Since it’s also traditional to eat apples and honey when ringing in the Jewish New Year, why not combine traditions and bake an apple-honey challah bread? Here’s how:
APPLE-HONEY CHALLAH BREAD
- 1 pkg. active dry yeast
- 1/2 c. + 1 tsp. honey, divided
- 1/3 c. vegetable oil
- 2 eggs, beaten
- 1 egg yolk, beaten
- 1 1/2 tsp. salt
- non-stick oil spray (such as Pam)
- 1 large apple, peeled, cored, and chopped
- 1/2 lemon
- 1 egg, beaten
1. In a bowl, whisk together yeast and 1 tsp. honey and let stand for five minutes or until foamy (you can do this in the bowl of your stand mixer for convenience).
2. Add vegetable, oil, 2 beaten eggs and 1 beaten egg yolk to the bowl and whisk until frothy.
3. With the dough hook attached, add flour and salt; knead on medium-low speed until the dough appears smooth and elastic.
4. Lightly coat a clean bowl with non-stick spray or extra vegetable oil. Place dough in bowl, cover with plastic wrap or a tea towel, and place inside of a cold oven until doubled in size (approximately one hour).
5. When doubled in size, turn dough out onto a lightly-floured surface and press it down into a rectangular shape. Spread 1/2 of the apples onto the lower half of the dough, sprinkle with lemon juice, and then fold the top half of the dough over. Spread the remaining apples over the half of the square of dough you just formed, and then fold the other half of the dough over. Pat into a circular shape, tucking in ends and any apples that may have fallen out of the dough. Return dough to the bowl and cover again for another half hour.
6. Weave your bread as seen in the video below
7. Brush your braided challah with a beaten egg (egg wash), cover and let rise once more for one more hour.
8. Preheat your over to 375 and bake challah for 35-40 minutes or until golden brown.