Indulge in the deliciousness of this cannabis-infused treat known as challah, the traditional Jewish egg bread enjoyed on the New Year and the Sabbath. This slightly sweet bread is a staple in Jewish cuisine, with its signature braided shape representing the intertwining of family and community. While round challah is also available, the braided version is the most common. This recipe makes two loaves, perfect for sharing with loved ones. So put on your apron and get ready to bake some stoney challah!
Ingredients:
– 2 packages of 1/4 oz. yeast
– 1 cup warm water
– 1/4 cup canola oil
– 1/4 cup cannabis oil
– 1/3 cup sugar
– 1 tablespoon salt
– 5 eggs, plus 1 egg yolk
– 6-7 cups flour
– 2 teaspoons cold water
Directions:
1. In a large bowl, dissolve the yeast in the warm water. Add the canola oil, cannabis oil, sugar, salt, and 4 eggs. Beat well until combined. Gradually add in the flour, 1/2 cup at a time, until the dough becomes firm.
2. On a floured work surface, knead the dough until it becomes smooth, about 7-8 minutes.
3. Grease a bowl with canola oil and place the dough inside. Brush the top of the dough with oil. Cover the bowl with a clean dish towel and let it rise in a warm place for an hour. The dough should double in size.
4. Once the dough has risen, punch it down and place it on a floured surface.
5. Divide the dough in half, then divide each half into equal thirds. Roll each piece of dough until it is 16 inches long.
6. Grease a couple of baking sheets and place three lengths of dough on each sheet. Braid the dough and tuck the ends under. Repeat with the remaining dough. Cover and let it rise for another hour.
7. In a small bowl, beat 1 egg and 1 egg yolk with 2 teaspoons of cold water. Brush the egg wash over the two braids.
8. If desired, sprinkle with poppy or sesame seeds.
9. Preheat your oven to 340° and bake the breads until they are golden brown, about 30-35 minutes. Let them cool on wire racks.
Are you planning on celebrating a stoney Rosh Hashanah? Let us know! We’d love to hear about your experience.
This recipe was originally published in issue 21 of Cannabis Now. Happy baking!