Apples get all the attention on Rosh Hashanah, drizzled and dipped in honey to ensure a sweet new year ahead, but they’re not the only fruits of note for the occasion. Pomegranates also hold special significance, representing abundance and fertility; blessings that go a bit deeper than simple sweetness, if you ask me.
This year, multiply your mitzvot with Pink Pomegranate Challah, a brilliant round loaf with crisp arils woven into every slice.
There are HOW many seeds in a pomegranate?
Jewish lore has it that each pomegranate contains 613 seeds, which is exactly the number of Mitzvot, or commandments, given in the Torah. Scientific accuracy notwithstanding, it’s a compelling reminder of the multifaceted principals that go into leading a full life, through the good and bad.
Why is it the best challah recipe around?
For Rosh Hashanah, the traditionally straight plaited strands of bread curl into a rounded loaf instead. The round challah is often interpreted as a representation of the cyclical nature of life, the cycle of the year, and the continuity of creation. Especially important for this particular holiday, it’s a reminder of the passage of time and the opportunity for renewal that comes with each new year. The circular shape is also seen as a symbol of unity and completeness, as there is no beginning or end to a circle.
What does pink challah taste like?
Okay, enough mythology- Let’s get back to reality. Here we find a pillow-soft, buttery bread, tinted Barbie-pink with pitaya puree. The fruit puree doesn’t add any discernible flavor, but a subtle sweetness that plays off the vegan honey or agave beautifully. Tart bites of toothsome pomegranate arils balance it all out with an irresistible crunch.
It’s the kind of bread that needs no toppings or accompaniments, but of course, there’s nothing like a generous schmear of vegan butter or cream cheese to make it really shine. It’s a party anyway, so you might as well go all-out with a sprinkle of extra pomegranate arils and an extra touch of your favorite sticky sweetener.
Is there extra meaning behind a pink challah?
What I love about Judiasm is how that it’s open to modern interpretation, as a fluid, evolving concept. Thus, I’d like to add to the legend and lore to say that a pink challah is also meaningful, symbolizing hope, positivity, and optimism for the new year ahead. Furthermore, the color pink is also commonly linked to emotions like compassion and love; by incorporating a pink challah into the Rosh Hashanah meal, you can silently express a desire for the coming days to be filled with love, kindness, and strong connections among family and friends.
Shanah Tovah (שָׁנָה טוֹבָה), one and all.
- 1 (1/4-Ounce) Packet or 2 1/4 Teaspoons Active Dry Yeast
- 3/4 Cups Warm Water
- 2 Tablespoons Granulated Sugar
- 2 Tablespoons Vegan Honey or Agave Nectar
- 1 (100g) Packet or 7 Tablespoons Frozen Pitaya Puree, Thawed
- 1/3 Cup Olive Oil
- 3 1/2 - 4 Cups Bread Flour
- 1 1/2 Teaspoons Salt
- 1/2 Cup Pomegranate Arils, Fresh or Frozen, Thawed, and Patted Dry
- 1 - 2 Tablespoons Aquafaba
- In the bowl of your stand mixer, combine the yeast with the warm water and the sugar. Let stand for 5 - 10 minutes, until the mixture becomes lightly frothy. Add the vegan honey or agave, pitaya puree, and oil, stirring lightly to combine.
- Mix together 3 cups of flour with the salt. Add it to the bowl full of wet ingredients, install the dough hook, and begin mixing on low speed. Pause to scrape down the sides of the bowl as needed to get everything incorporated. It may take a few minutes, but be patient!
- Continue mixing with the dough hook, allowing it to knead for 8 - 10 minutes. It should become smooth an elastic, remaining a bit tacky but not downright sticky. Incorporate additional flour as needed.
- Transfer the dough to a lightly greased bowl and cover with a kitchen towel or plastic wrap. Let it rise in a warm place for 1 1/2 - 2 hours, until roughly doubled in volume.
- Punch down the dough, cut it into four equal pieces, then roll each piece into long, smooth strands on a lightly floured work surface. It does tend to get a bit sticky, so don't be afraid to add more flour as needed. The exact length isn't as important as the fact that they match, though I like to aim for somewhere around 1 - 1 1/2 feet long.
- Use a rolling pin to flatten out the logs into think ovals. Sprinkle about 2 tablespoons of the pomegranate arils down the center of each one, folding over the sides and pinching the edges to seal them within.
- You can either simply spiral the strands together into a round, or braid them starting in the center, then fold under the ends. My best advice for shaping is to consult YouTube, because I have a very hard time describing the process and I'm certainly no master of it myself!
- Once braided, gently transfer the loaf onto a sheet pan lined with parchment paper or a silicone baking mat. Brush generously with aquafaba to cover the entire exposed surface.
- Preheat the oven to 400 degrees, allowing the bread to rise for at least 30 minutes while it comes up to temperature. Immediately reduce the temperature to 375 once you slide the dough into the center of the oven and bake for 30 - 35 minutes, until the top is gently golden all over.
- Cool on a rack until at room temperature before cutting into generous slices.
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Amount Per Serving: Calories: 332Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 135mgCarbohydrates: 62gFiber: 2gSugar: 4gProtein: 10g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.