I baked round Challahs for Rosh Hashanah last night. I love Mrs. Heller “the Challah lady” from NY’s recipe.
The recipe is:
4 Tbsp Dry Rapid Rise Yeast
6 lb bread flour (a 5 lb bag + 4 C)
6 C warm water
1 – 1.5 C sugar (depending on how sweet you like it)
3 eggs
1/2 C oil
3 Tbsp Kosher salt
1. Put yeast, sugar, 6-8 C flour in bowl
2. Add all warm water and mix until fine puree
3. Add eggs, oil, a little more flour, and salt and mix
4. Add the rest of the flour and mix for 10 minutes
5. Let is rest, pour 2-3 Tbsps oil on top
6. Remove from mixer to large bowl or bag and let dough rise 1 hour
7. Braid and let it rise another hour
8. Cover with egg wash and bake at 350 (half hour to hour depending on size)
When I was in Bais Yakov, Mrs. Tzirel Landau was teaching how to braid Challah for Rosh Hashanah. I still have her flyer (above, from 20 years ago)! I don’t make the bumps in the middle of each strand but I do follow her technique. Quick and easy!