Makes one large loaf

Challah is a given on the tables of most Jewish families at meal time.  It is usually not particularly sweet and is baked in the shape of a braid.  For Rosh Hashanah however, it is sweet, to symbolize the sweetness hoped for in the coming year, and it is baked in a round loaf, representing, eternity and the crown of the King of Kings.

2 Tablespoons instant yeast

1 cup warm water

1 cup all purpose flour

1/4 cup honey 

3 eggs, lightly beaten
1/2 teaspoon powdered cinnamon
1/2 teaspoon powdered ginger
A pinch of powdered clove
A few grindings of nutmeg

About 4 cups all-purpose, unbleached

1/2 cup raisins - (optional)
2 firm apples, grated, skins on - (optional)

Place the yeast, water, flour and honey in a large bowl and whisk well.  Cover and set aside in a warm place until it is bubbling and spongy.  Add the eggs and mix well.  Begin adding the flour and mix well after each addition.  When it is too stiff to stir, turn out onto a flat surface and knead the remaining flour in.  This is the point when you would knead in the fruit if you are using any.  You want a soft and malleable dough but not a stick one.  Continue kneading until the dough is smooth, glossy and elastic.  Place in a lightly oiled bowl and cover with a clean cloth or plastic.  Leave in a warm place until double in bulk.  Punch down, lightly knead, return to the bowl and leave until again double in bulk.

Turn the dough out onto a flat surface, lightly knead and divide into 3, 4 or 6 equal pieces.  Form these into ropes about 14 inches long.  Use these ropes to form a braid, then form the braid into a circle and place on a baking sheet lined with bakers parchment.  Brush the surface with an egg lightly beaten with 1 tablespoon of water.  Leave until risen almost double in bulk, then place in a preheated 350˚ oven and bake for about 30 minutes or until golden brown.  Remove from the oven.  For a tender, sliceable crust wrap in a clean cloth until cooled.  For a crisp crust, leave to air dry unwrapped.