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Jewish festivals like the Sabbath (barring Passover) are celebrated by breaking challah bread after the benedictions and before eating the festive meal. Instead of being plaited, on Rosh Hashanah the challah bread is baked round. The round challah is symbolic of continuity or the cycle of life and, as we welcome in the New Year, we celebrate the end, beginning and hope of that seemingly unending yearly cycle.
The recipe remains the same as regular challah, and the method can be as simple or complex as you want to make it. The simple satisfaction found in fresh breads is one of those unbeatable simple pleasures that most of us enjoy.
Ingredients:
Recipe and method for challah bread can be found in a previous post.
Method:
Instead of plaiting it, divide the dough into four balls after it has rested and place in a paper-lined baking ring as shown in the photo. Or to make a snail-like round challah, after letting the dough rest for 30 minutes, simply roll out a long sausage and curl it up around itself.
Brush with egg wash and leave to rise overnight in the fridge, covered with cling wrap.
Brush with egg wash a second time in the morning and sprinkle with sesame seeds before baking.
Bake in a pre-heated oven at 190°C, no fan, for 30 to 35 minutes.
Shana Tova.
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