Rosh Hashanah

Rosh Hashanah

Rosh Hashanah is the Jewish New Year. It is celebrated from Friday night at sun down, September 18th to September 20th, sundown. This two-day celebration that begins on the first day of Tishri, the Jewish calendar’s first month. When translated to the Western calendars it typically falls in late September. Rosh Hashanah marks the start of the year 5780 on the Jewish calendar. 

It is the beginning of the High Holy Day where Jews take off from work and attend services, gathering with family and friends, and preparing special meals. Symbolic foods include apples, honey, challah (egg bread), fish, couscous, and dates. 

The High Holy Days conclude 10 days later with the Jewish calendar’s most sacred day Yom Kippur.

How you can Celebrate:

  • attend synagogue
  • eat jewish food like challah and apples with honey
  • reflect on your year
  • start a new beginning

I am sharing our Challah recipe here:

Challah

alexandra neznamy
Prep Time 30 mins
Cook Time 40 mins
Resting Time 2 hrs 30 mins
Course Bread
Cuisine Bread, Jewish
Servings 2 loaves

Equipment

  • Large bowl
  • small bowl
  • dough hook or whisk
  • whisk
  • cookie sheet
  • rack
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2.5 cups lukewarm water
  • 1 packet of active yeast
  • 1/2 cup honey
  • 4 Tbsp oil canola or avacado
  • 3 large eggs
  • 1 Tbsp salt
  • 8 cups AP flour unbleached is best

Instructions
 

  • Begin with activating the yeast with the warm water. Wait about 5-10 minutes
  • Add the honey, oil, 2 eggs, and salt, beat it in well.
  • Add flour one cup at a time, beating after each addition, switch to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed
  • Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled
  • turn the dough out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together
  • Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour
  • Preheat oven to 375 degrees
  • Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds or sesame seeds if desired.
  • Bake  40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour 
Keyword Challah, Jewish
I'm the mom to Matthew, which we run and own Matthew's Kitchen. I'm 27 and studying to be a pastry chef. I love to cook and bake but my passion is in the pastry arts. Matthew is a 5 year old who began cooking when he was 1. Through the years he has not only gained valuable skills but has grown his palette. Together we want to share our passion for food with you and your family
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