The traditional holiday and Sabbath bread called challah is usually braided all year long. On the High Holidays, Jews make the challah round instead in order to symbolize a whole and perfect year ahead.
Mix together the flour, sugar, salt, and yeast. In a separate bowl, combine the water and oil. Mix wet ingredients into the dry mixture. Add in one beaten egg. Add some extra flour (about ½ – 1 cup) until the mixture is only slightly sticky. Cover dough and allow it to rise for ten minutes. Punch down the dough and divide it into 3-4 parts. Roll each piece into a long snakelike strand. Sprinkle each strand with cinnamon and sugar. Roll up by coiling the strip around itself. Place each challah on parchment lined or lightly greased baking sheet. Cover and allow the challah to rise an additional 1-½ — 2 hours. Preheat oven to 350 degrees. Brush each challah with egg and sprinkle more cinnamon and sugar. Bake for about thirty minutes or until golden brown and challah sounds hollow when tapped on the bottom.
- 6 cups of flour
- 3/4 cup of sugar
- 1 1/2 tablespoons of dry yeast
- 1 teaspoon of salt
- 2 cups of warm water
- 1/2 cup canola oil
- 2 eggs (one for the dough, one for glazing)
- Cinnamon and sugar
- Extra flour