They say the High Holidays are always early or late; they’re never on time. But when you’re juggling a million things as the average person is, they’re always early, and this year especially so.

We make challah, if we have the time/patience/energy/<fill in your precious recource> every Friday for Shabbat, the lighting of candles and prayers that usher in the day of rest. Challah is a sacred bread, and also beautiful and delicious, and it can be made really complicated (12 strand challah? I don’t think so.) or fairly simple, but it’s usually a straight braided bread. For the new year, Rosh Hoshanah, it’s traditional to do a round braided loaf like this one. I have a plan to try another style of round challah this year as well. Stay posted for news of that.

Some tips for making a great challah, long or round:

• Get the best eggs possible: the yolks are what give the challah its golden crumb as well as its burnished shine. The better, darker the yolks, the more color you’ll get. Not everyone has the joy/job of raising chickens as we do, so remember that “pasture raised” on the egg carton is the gold standard.
• Do a double brushing of egg wash: once after you complete the braid and set the loaf on its baking sheet and a second after it’s had its second proof just before it goes into the oven. Egg wash is essential for the copper color and shine. Challah that isn’t dark or shiny is just not as appetizing.
• Use two sheet pans stacked to prevent the bottom from overbrowning.
• Skip recipes that call for butter; use oil instead. This works wonderfully and keeps the bread dairy free, which qualifies it as parve in the Kosher tradition, meaning it can be eaten alongside meat.
• Challah goes stale fairly quickly. Luckily, it makes THE BEST French toast.