Rosh Hashana is the Jewish New Year. (Literally - the head of the year). This holiday calls for a round bread.
Side-ish view. Shiny!
Here's the recipe if you'd like to try it yourself.
1 scant T or 1 envelope active dry yeast (I use instant yeast from KAF)
3/4 c. warm water (1/2 c. now, 1/4 later)
1/2 t. sugar
1/4 c. honey
1/4 c. vegetable oil
1 T. vanilla extract
3/4 t. salt
4-4 1/2 c. flour
Stir together the yeast, 1/2 c. water, and sugar. Proof for 10 minutes (if not using instant yeast-otherwise, just add ingredients) Beat the eggs with the honey. Add 1/4 c. warm water, oil, vanilla, and salt. Add the yeast mixture. Blend well. (I do this with a whisk in the bowl of my stand mixer) Add 4 cups of flour to the bowl. Using a dough hook, blend until all flour is absorbed. You want a slightly sticky dough. If it's too sticky, add the remaining flour until it is a desired consistency. Knead on medium speed for about 4 minutes. Alternately, you can do it by hand for about 10 minutes. Place in lightly greased bowl, cover with plastic wrap, and let it rise until double - about 1-2 hours. (This is the step that I did overnight. I covered it and left it in the fridge for about 18 hours. Worked great!) Gently deflate dough and divide into two portions. Divide first portion into three sections. Roll them out until they are about 1" thick. Squeeze the dough together at one end and braid as you would hair. Squeeze the dough together again at the other end. Place on Silpat or parchment lined sheet. Repeat with second half of dough. Cover and let rise again - about 1 hour. (If you've done the overnight rise, the dough may take a bit longer to warm up and rise) Preheat oven to 375. Just before baking, brush dough with a wash made of one beaten egg and 1 t. water. You can sprinkle it with poppy or sesame seeds if you wish. Bake for about 25 minutes or until golden.
Did I mention that challah makes amazing bread pudding and French toast? I'm just saying...