Round Challah for Rosh Hashanah

Step 1

In the bowl of a standing mixer fitted with a dough hook, combine the flour, yeast and warm water. Stir to combine.

Step 2

Add the sugar, 2 of the eggs, vegetable oil and salt.

Step 3

Mix the dough with the dough hook until a smooth dough emerges, about five minutes.

Step 4

Turn the dough out onto a well-floured board and knead by hand for an additional five minutes. The dough should be smooth, elastic and not sticky.

Step 5

Place the dough in a bowl that has been oiled on all sides. Cover the dough with a clean cloth and allow it to rise in a warm place for two hours or until doubled in size.

Step 6

Punch down risen dough and, if braiding, divide into four equal parts. (I like to use my kitchen scale to ensure my pieces are of equal size.)

Step 7

If forming a spiral, roll dough into a long, thin strand and shape into a spiral.

Step 8

For braid, roll each piece into a long, thin strand 26-28 inches long.

Step 9

To braid the challah, place two of the strands next to each vertically on a board. Weave the remaining two strands horizontally over and under the vertical strands. The result should look like a plus sign with no spaces between the strands. There should be two strands pointing in each direction.

Step 10

For each direction, take the strand on the left and cross it over the strand on the right leaving no space between the strands.

Step 11

Next, do the same action going the opposite direction.

Step 12

Repeat crossing the strands over each other, alternating directions until you run out of dough. Take the ends and pinch them closed and tuck the under the loaf.

Step 13

Carefully transfer the braided loaf to a baking sheet lined with parchment paper or a Silpat baking mat.

Step 14

Cover the loaf and allow to rise an additional 30 minutes to one hour.

Step 15

Preheat the oven to 350.

Step 16

Before placing the loaf in the oven, beat the remaining egg in a small bowl. Brush the egg wash on the challah, making sure to get in the crevices of the braids.

Step 17

Bake 35 minutes until golden brown.

Step 18

Allow to cool on a wire rack prior to cutting.