Round Challah for Rosh Hashanah Recipe


  • 1 cup warm water (110-120 degrees)
  • 2 eggs at room temperature
  • 1/4 cup vegetable oil
  • 4 cups bread flour (20 oz)
  • 1/2 cup sugar
  • 1 tsp salt
  • 2¼ tsp. active dry yeast
  • 1/2 cup raisins (optional)

Egg Wash:

  • 1 egg
  • 1 tsp water
  1. Place the dough ingredients in the Breadman Bakery Pro Bread Machine in the order listed. Run on the “dough” setting. If using raisins, place them in the automatic fruit and nut dispenser.
  2. When cycle is complete, remove dough and place on a well-floured cutting board.
  3. If forming a spiral, roll dough into a long, thin strand and shape into a spiral.
  4. For a braid, divide the dough into four equal pieces. Roll each piece into a long, thin strand 26-28 inches long.
  5. To braid the challah, place two of the strands next to each vertically on the cutting board.
  6. 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.
  7. For each direction, take the strand on the left and cross it over the strand on the right leaving no space between the strands.
  8. Next, do the same action going the opposite direction.
  9. 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.
  10. Carefully transfer the braided loaf to a baking sheet lined with a Silpat Baking Mat.
  11. Cover the loaf and allow to rise an additional 30 minutes.
  12. Preheat the oven to 350.
  13. Before placing the loaf in the oven, beat the remaining egg and teaspoon of water in a 1-quart Pyrex mixing bowl.
  14. Brush the egg wash on the challah using a pastry brush, making sure to get in the crevices of the braids.
  15. Bake 30-35 minutes until golden brown.
  16. Allow to cool on a wire rack prior to cutting.