The Jewish New Year is just around the corner! No Rosh Hashanah celebration would be complete without some gorgeous sweet Challah bread — and Amy Rosen is here to show us how to make just that.
- For the dough, in a stand mixer with a dough hook, combine the yeast with 1 teaspoon sugar and ¼ cup warm water. Let stand until frothy, about 10 minutes.
- Slowly add the 9 cups flour, the remaining sugar and the salt to the bowl, then add the egg, oil and remaining 2½ cups warm water.
- Mix at low speed for 3–5 minutes, until it comes together. Increase the speed to medium and knead for 7–8 minutes, until the dough is elastic and no longer sticky.
- Place the dough in a large well-oiled bowl, turning the dough over to make sure it’s fully coated in oil, and cover with a tea towel. Let stand for 1 hour, until doubled in size.
- Line two rimmed baking sheets with parchment paper. Set aside.
- Dust the counter with flour and punch the dough down.
- Divide into two equal portions, then roll each piece into a very thick rope and coil it around itself a couple of times, starting with the top tucked in and then tucking the bottom of the rope under each loaf, sort of like a squat beehive.
- Place each loaf on a prepared baking sheet. Cover with tea towels and let rise for another 1½ hours, until doubled in size.
- Preheat the oven to 350°F. Brush the egg yolk and water mixture all over the loaves. Sprinkle generously with brown sugar and pat the surface to make sure it sticks.
- Bake the loaves one at a time, until golden brown and cooked through, about 35–40 minutes.
- When done, the loaves should sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely.
Join the conversation