Happy New Year, Jessica!

I'm sure your bread is lovely, but my computer says that they've been "moved or deleted".

At first I figured you were being bad and posting food porn pictures again, but perhaps not...

Annie

Oooh that's strange. Let me try a different site. Me? Post food porn?

Well clearly I am having trouble with photobucket.

This is tinypic...lets see if my brain is working...(for once...)

That's how I made mine, too, but yours came out prettier than mine ever do. My dough is too gooey to come out with a clearly defined braid, but we like the taste better, so we sacrifice looks.

It is really fun to braid them like that. The instructions I use say to flip it over when you finish weaving it; is that how you do it, too?

I made 7 yesterday (2 batches of dough; used the mixer), and I made 4 like that and 3 the spiral way (much faster!). Some whole wheat, some white; some with raisins, some without (because I don't like raisin bread).

Here is a trick an Israeli friend taught me: whatever shape you use, before you braid/weave/wind, smear or daub the ropes of dough with honey. Mmmmm

Well I can't figure out how to do that round know of dough....need more pictures....it's beautiful byt he way!
Linda C

Happy New Year Jessy and Everyone and Happy Birthday to your FIL and The World. Smiles.

That challah is sooo gorgeous. Thanks for persevering to post the pics. I want some... now. We make a dish similar to noodle kugel for our Italian Easter, but we put in some Anisette for the flavoring. Yum..now I want some of that too. Ok... I'd like some brisket too. LOL..

Wow, you should teach a class-- hint hint!

Happy New Year to all!

Happy New Year!

And those are really pretty. I would love your recipe as well as seeing more pictures of the method. Looks great.

Alexa

"A Good and Sweet Year" to you and yours. Your challah is beautiful, good job. I would love a taste.

Cathy

That's a cool looking challah! Nice job.

Happy New Year to you, gellchom, and everyone else "as applicable."

Beautiful challa Jessica. Happy Birthday to your FIL and the World!

{{gwi:1571747}}

Nancy

Nice bread. Can you do french braids, too? ;)

To quote Andy Cohen: Mazel!

Happy birthday to your FIL and I know he does great things. A special mazel to him.

Hooray, I can see it! And it isn't even food porn. (darn it) It's beautiful, though, and I agree, more instructions are needed to finish that round.

Happy birthday to your FIL, too, I hope you all celebrate well with him.

Annie

Gellchom, I like that honey idea. Next year.

Round woven challah weaving instructions: after you make the 'tic tac toe' pattern in my photo (one over, the one next to it under), start to 'weave'. From each set, pick up the one that was "under" and pull it over its partner ninety degrees, thereby placing each of these "unders" over their corresponding partner, in a clockwise rotation. Each 'leg' becomes the new 'leg' of the adjacent set. In my picture, you would grab the bottom left leg and move it up to the right.

Continue with the other three legs, then go counter clockwise, four times. Go as many times as you can (for me it's usually just twice or maybe three times) then tuck the ends under the woven ball. Allow to rise, brush with egg wash, bake per your preference.

Here is the original link....I don't bring the final ends up and over.

Here is a link that might be useful: Woven challah

I'm having trouble with links on this thread LOL

Here is a link that might be useful: weaving challah

Happy New Year.

Jessica that loaf is perfect. Thanks for the link.

Ann

Happy New Year, Jessica! The challah looks great.

Ohhhh... I see how to do it now. That's really cool. Not sure when I'll get a chance to try it out but I can't wait. Hope you're enjoying your festivities/meals.

It's customary to enjoy sweet foods, such as apples dipped in honey, as we welcome the new year. Last night, I adapted the recipe posted by Arabella Miller for roast chicken with orange, lemon, and ginger. It wasn't *supposed* to be an adaptation; it just turned out that way, because I missed the step of putting the lemon and orange zests inside the cavity (along with the slices of fruit) before I closed it with a skewer. So I sprinkled them on the outside, along with the basting juices. OMG, it was fantastic! Citrus-y and succulent! Thanks again, Arabella!

I also made my own version of lochshen kugel by combining ingredients from various recipes. It included noodles, eggs, oil, sugar, sugarless apricot jam, apples, crushed pineapple, raisins, cinnamon, ginger, and vanilla and was topped with a light sprinkling of corn flake crumbs and brown sugar. I made two pans; one disappeared last night, and the other will be brought to my sister's house this weekend.

L'Shana Tovah! Wishing you all a sweet, healthy, and happy year!

Sue

Whatever shape you make, don't forget to "take challah" - pinch a little bit off the formed, unbaked loaf and burn it in the oven (I confess I just throw it away). That is actually what makes it challah, not the shape or even the kind of bread. It's symbolic of the sacrifice during the Temple period. Pita, even matzah, can be, technically, challah -- that's what the notation "challah is taken" on some wrappers means.

Happy New Year. The challah looks delicious and I also like the lesson ON the notation "challah is taken".

Hope I'm not too late wishing you a Happy New Year!!

L'Shana Tova everyone.

Wishing y'all a content and fulfilled year ahead where the days of joy far out number those of sorrow and may all of them be in good health.

I made a round Challah, too, but instead of weaving I made it pull apart. I rolled balls of dough in cinnamon and cardamon sugar, placed chopped walnuts and raisins between the layers and baked it in my Bundt Pan

Jessy, that's the same web site where I learned how to do it, too! It's a bit more time consuming but it's fun.

loves2cook, wow! That is gorgeous and looks so yummy. My Litvak family would rebel against challa that sweet, though (can't put chopped liver or herring on it) -- or more likely would scarf it up for snacks and breakfast like babka or coffee cake.

I don't even like raisins in challa -- I only make it this one time of year under protest -- but THIS I would definitely eat!

Happy belated New Year to all of you !! the breads look so good !

Wow!!!! Beautiful Loves2cook. I'd have to leave out the raisins though.

Ann

I'm late to this thread but L'shana Tova! Great food pix! Loves2Cook, making monkey bread with challah dough - brilliant! I'm going to try that! Thanks for the inspiration.

I'm sitting here trying to decide what to make for the Yom Kippur eve pre-fast meal. I pretty much always make baked chicken & potatoes. Just trying to decide if I should change it up a bit. What's everyone else making?

May, I was wondering where you were!

I'm looking for ideas, too. Baked chicken and potatoes sounds good. Or maybe chicken and rice. Lots of carbs, anyway. I think cholent is traditional, but we don't eat beef or beans, so that wouldn't work for me.

Sue

We have jars and jars of garden tomatoes in our freezer, so it MUST be used LOL for YK. I'm thinking sweet and sour beef meatballs.