In celebration of the forthcoming Rosh Hashanah, UK Jewry are going to be busy preparing for the Jewish New Year.
Food are especially important as they can be very symbolic.
I will be posting some Jewish recipes for the next few days. I have to admit that they make beautiful tasty food. I love chollah bread which we buy in Sharon Bakery in Golders Green or in Hendon.
Every Thursday, my husband would go to Carmelli Bakery in Golders Green to get me creamy sumptuous cakes and bagels and chollah rolls or bread.
Carmelli makes cakes to die for.
Here is a recipe from
Makes 2 loaves, but can be doubled
- 3 packages rapid rise yeast
- 3½ cups hi-gluten flour
- ¼ cup warm water
- 3 large eggs
- ¼ cup vegetable oil
- ¼ cup honey
- ¾ teaspoon vanilla extract
- 1½ teaspoons salt
For the glaze:
- 1 egg, lightly beaten
- 1 teaspoon honey
- ½ teaspoon vanilla extract
In a large bowl, mix the yeast with ½ cup of the flour and 1 teaspoon sugar. Add the warm water, stir, and let this mixture, called a sponge, sit until it starts to puff up, 15-to 20-minutes. Add the eggs, oil, honey, and salt; stir until well combined. The sponge will remain lumpy—this is fine. Add the remaining flour and mix the dough in the bowl until all the ingredients are combined. Turn the dough out onto a work surface and knead until fairly smooth, about 2 minutes. The dough should feel very firm and will be hard to knead. If it’s soft and sticky, add more flour until it’s very firm. Transfer the dough to a large, clean container and cover it well. Let it rise until doubled in bulk and very soft to the touch, about 2 hours.
Braid and let rise an additional 1 – 2 hours.
Position an oven rack in the lower third of the oven and heat the oven to 325°F. Make the glaze by whisking with a fork, the egg, honey and vanilla. Just before baking, brush the dough with the glaze. With a thin wooden skewer, poke the bread deeply all over (the holes will prevent air pockets and help the bread keep its shape during baking). Bake for 20 minutes. Rotate the challah 180 degrees and bake until the bread is a dark, burnished brown, about another 15 minutes. (If the challah is browning too rapidly cover it loosely with foil and let it finish baking. Don’t remove the loaf too soon, as you’ll risk under-baking.) Let cool thoroughly on a rack.