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Thursday, September 6, 2012

Rosh Hashanah Recipes- Round Challah

All this week kosherfoodallergies will be featuring allergy- friendly Rosh Hashana recipes
 For more great recipes order "A Taste of Sweetness"- Rosh Hashana Food Allergy Cookbook  

Round Challah (from "A Taste of Sweetness")
Traditional challah recipes include eggs. My recipe is eggless but still very traditional.
Challahs are typically braided into loaves but for Rosh Hashana we make round ones.
There are different explanations for this custom such as the round shape represents a crown (Rosh Hashana is when we coronate G-d as our king. Another reason is that the round shape alludes to the cycles of the year. Additionally we dip the challah in honey for an extra measure of sweetness in our year. For other insights into the tradition of round challahs read this article by Aliza Bulow.
5 Tbsp dry active yeast (like Fleishman's- I use the Sam's Club industrial size ones not rapid rise)
2 heaping cups sugar (a little extra for sweetness for yom tov)
5 1/2 cups very warm water
1 T vanilla extract
1 t of salt
1 3/4 cups canola oil
5 lbs bread flour ( I like Gold Medal Better for Bread in orange bag)

In a large bowl, mix first 3 ingredients till foamy. Gradually add flour and mix with spoon. When dough becomes very thick start kneading by hand till dough is consistent and smooth and not too sticky.
Separate dough with a blessing (for a beautiful explanation of this read article by Rbtzn. Tzipporah Heller. Shape into round forms (how to make a round challah video) and let rise for about 30 minutes
variations: add raisins and/or cinnamonBake at 350 for 30 minutes
yield: 5 medium round challos
Gluten Free Version- Gluten Free Canteen has a fabulous gluten free challah recipe

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