Rosh HaShanah Challah Bake
Normally, two loaves of elongated challah are served for Shabbat, but for the High Holy Days round challah, sometimes containing raisins, is customary.
The round challah is fraught with meaning. It is symbolic of the crown of God, our Sovereign; it represents a year filled with neverending good. A ladder of dough placed on top represents the question of who will ascend or descend in health or wealth in the coming year.
A lesser-known custom is to bake the challah in the shape of a bird, based on Isaiah 31:5, “As hovering birds, so will the Eternal protect Jerusalem.”
Moist, cake-like challah is a big hit in many Rosh HaShanah open house. Divide the dough into two-thirds and one-third to make two loaves, but never use all the dough to make one giant crown, or the center will surely be raw after the normal baking time is reached.
Meeting ID: 826 6273 8732
Please ensure you have these items in your pantry so you can participate fully.
- 1 kg Baker’s Flour
- 1 1/2 eggs (remaining half egg used as challah wash)
- 1/2 cup Rice Bran or Vegetable oil
- 1/2 cup Caster Sugar
- 2 1/2 Teaspoons Dried Yeast
- 1 Tablespoon salt
- 500 ml Lukewarm water