Challah for Rosh Hashanah

Ingredients
Any Challah Dough

On Rosh Hashanah we use round challah, this challah is much nicer then the traditional plain round ones.

Take 4 equal pieces of dough. I used 9oz pieces for the large challah and 5oz pieces for the medium challah.

Roll each piece of dough. Once you have rolled all 4, re roll the first one and continue with all pieces (this is because the dough stretches back after you have rolled it initially).

Lay 2 rolls lengthways and then weave the other 2 pieces across.



This whole method is weaving, but rather then go under - over - under - over etc, first go over for a whole circle, and then under a whole circle and then over again etc.












Once you have used most of the roll and its hard to go another round because the pieces aren't long enough, tuck all the end pieces underneath the challah.


Place on a baking tray lined with greaseproof paper and cover with a tea towel.

Leave to rise for 30-40 minutes.

To make one challah that is split into a few small ones so easy to break off for motzei:

Take equal amounts of challah. I used 1oz pieces.

Roll each piece and make into its own challah.




Turn over.


In a round dish, place one challah in the middle and all the others around the middle one so they are all next to each other and as they rise they will stick to one another. Cover with a tea towel.


If you don't want to knot each challah, you can use plain round balls of challah and place in dish in the same way.

Leave to rise for 30-40 minutes.

Brush with egg, sprinkle with sesame/ poppy seeds. If you want you can sprinkle brown sugar on top - it gets caramelised and tastes delish!



Bake uncovered on 200 for 30-40 minutes.

Et Voila!