This is our family's Rosh Hashannah Challah
This traditionally round challah is a slightly modified version of my traditional challah.
Follow the link above to access my recipe for challah. The recipe will make two large round loaves that are baked in round cake pans. They are perfect for the holiday table.
1. Peel, and dice a large apple (or two smaller apples), mixing with 2-3 Tbsp brown sugar and 1/2 tsp cinnamon. Mix well so that diced apple pieces are coated with sugar and cinnamon.
2. Grease two cake pans, sprinkle liberally with corn meal.
3. When the dough has completed the first rise and you are ready to shape the loaves divide it into 28 equal portions of dough. Each bread will use 14 portions.
4. Roll a dough ball in your palm, and flatten slightly. Place a few pieces of apple in the center of the flattened disk. Fold the edges over, enclosing the apple pieces into the dough ball.
5. Roll out in your hand, sealing the seams of the dough and place the dough seam-side DOWN in the pan. The outer ring (along the pan edges) will have nine stuffed portions of dough, the 2nd ring four portions and one in the center.
6. You'll have 14 individual portions of stuffed dough that are barely touching. Brush lightly with the reserved egg white and sprinkle with 1-2 Tbsp of sugar (I like to use "sugar in the raw" or sparkling baking sugar for this, you can use granulated sugar if this is all you have).
7. Allow to rise for 60- 90 minutes. About 10-15 minutes before the final rising period has finished, preheat your oven to 380 degrees. Set the rack for the upper 1/3 of your oven.
8. The bread portions should be touching and rise over the top of the pan sides. Lower the oven temperature to 360 degrees, slide the two baking pans into the oven and bake for 20-25 minutes. The bread will be golden brown and very puffy. Allow to cool before removing from the pans and handle gently, the spaces between the stuffed portions are weak and can tear away from each other. Cool completely before serving, storing or freezing.