Rosh Hashanah

Rosh Hashanah (literally "head of the year") marks the start of the Jewish New Year.  It is the first of the High Holidays or "Days of Awe", celebrated ten days before Yom Kippur.  Rosh Hashanah represents either figuratively or literally the creation of the World, or Universe.  Rosh Hashanah is also described as "the day of judgment" and "the day of remembrance".   This year, Rosh Hashanah will be celebrated from sunset on September 28 till nightfall on September 30th.  

Like many celebrations and holidays, food has a special place in the proceedings.  Rosh Hashanah meals usually include apples and honey, to symbolize a sweet new year. Various other foods with a symbolic meaning may be served, depending on local custom; for example, the apples and honey symbolize a sweet year.  It is common to symbolize a year filled with blessings by eating foods with stuffing such as a stuffed, roast bird or a variety of stuffed vegetables.  Typically, round challah bread is served, to symbolize the cycle of the year.

Even though you may not be Jewish you can still enjoy the traditional foods cooked during Rosh Hashanah.  Try out this great recipe for Challah bread – quite delicious especially used in bread puddings or prepared as French Toast!

Challah - Makes 2 large loaves
 
2 cups milk
1/3 cup sugar
6 Tablespoons unsalted butter
2 envelopes dry yeast
3 eggs, beaten
2 teaspoons salt
6 cups unbleached flour
2 Tablespoons unsalted butter
1/3 cup cornmeal
1 egg
1 Tablespoon cold water
Poppy seeds

Bring the milk, sugar and 6 tablespoons butter to a boil in a medium saucepan.  Pour into a large bowl and cool to lukewarm, 105 to 115 degrees.  Stir in the yeast and let stand for 10 minutes.  Stir in the 3 beaten eggs and salt.

Stir in 5 cups of flour 1 cup at a time to form a sticky dough.  Place on a floured surface and knead in enough of the remaining flour to form a smooth and elastic dough.

Place in a bowl buttered with 2 tablespoons butter, turning to coat the surface.  Let rise, covered, for 1 ½ to 2 hours or until tripled in bulk.

Cut the dough into halves on a lightly floured surface.  Cut each half into 3 portions.  Roll each portion into an 18-inch rope.  Braid into 2 loaves and tuck under the ends.
 
Place well apart on a large baking sheet sprinkled with cornmeal.  Let rise, covered, for 1 hour or until nearly doubled in bulk.

Beat 1 egg with 1 tablespoon cold water in a small bowl.  Brush over the loaves and sprinkle immediately with poppy seeds.  Bake at 350 degrees on the middle oven rack for 30-35 minutes or until the loaves are golden brown and sound hollow when tapped.  Remove to wire racks to cool.  Wrap to store.