Menu
ADL Welcomes Announcement That Israeli Judokas Can Participate in UAE Tournament Under Their Own Flag

ADL Welcomes Announcement That Isra…

ADL today welcomed the In...

Israel and Gaza: How did we get here?

Israel and Gaza: How did we get her…

For months, there has bee...

The IDF’s Humanitarian Aid Through the Years

The IDF’s Humanitarian Aid Through …

The IDF values human life...

PM Netanyahu and his wife Sara attend Ponary memorial ceremony

PM Netanyahu and his wife Sara atte…

Standing here today we re...

World Jewish Congress mourns death of Kofi Annan, a ‘tour de force’ within the United Nations

World Jewish Congress mourns death …

The World Jewish Congress...

PM Netanyahu meets with US National Security Adviser John Bolton

PM Netanyahu meets with US National…

I believe that President ...

World Jewish Congress condemns 'disgraceful' neo-Nazi march in Washington: 'Hatred and extremism cannot be allowed to tear the fabric of our society apart'

World Jewish Congress condemns 'dis…

NEW YORK – The World Jewi...

Israel Under Attack

Israel Under Attack

Hamas began shooting proj...

Sniper in Gaza Kills IDF Staff Sergeant Aviv Levi

Sniper in Gaza Kills IDF Staff Serg…

Once again, violent riots...

Tell United Nations To Condemn Hamas’ Environmental War Crimes!

Tell United Nations To Condemn Hama…

We call upon Mr. Erik Sol...

Prev Next
A+ A A-

Challa for Rosh Hashanah


Oven 325 degrees

9 cups of flour

2 pkgs of dry yeast

2 ½ cups of lukewarm water

½ tsp of baking powder

4 large eggs

3/4 oil

1 cup of sugar

2 tablespoons of cinnamon

vanilla

In a big bowl, place 4 cups of flour. Make a well, put the yeast, 3 tablespoons of sugar, and 1 cup of lukewarm water. Now put the bowl in a warm place covered with a towel for ½ hour. Then, put the rest of the ingredients in the bowl and mix. Knead for 10 minutes, and put it back in the warm place for 1 hour. Knead again, and make the braids. Cover and return letting it rise for 20 minutes. Uncover and place it on a cookie sheet. Spread an egg-yolk with a touch of oil and sugar and bake in a pre-heated oven for 1 hour, or until it is done.

Last modified onSaturday, 12 September 2015 16:03
More in this category: « Borscht-cold beet soup Challa »

Leave a comment

Make sure you enter the (*) required information where indicated. HTML code is not allowed.

back to top

Sections

Jewish Traditions

About Us

Community

Cooperations

Follow Us