Nothing says L’shanah tovah umetukah quite like the sweet taste of all-natural honey. Why not make this Rosh Hashanah even more memorable by adding some to your High-Holiday recipes? All-natural honey has a rich tradition in customary Jewish dishes including kugel, challah, coffee cake and butternut squash soup.

Here’s a great Rosh Hashanah challah bread recipe courtesy of The National Honey Board, sure to usher in a sweet New Year!

Honey Challah

2 loaves


4 cups unbleached flour

4 cups whole wheat flour

1 tablespoon (1/2 ounce) rapid-rising yeast

1 1/2 teaspoon salt

2 cups hot water

1/2 cup all-natural honey

1/4 cup butter

2 eggs, beaten

Glaze (see recipe below)

Sesame or poppy seeds


Combine flours in large bowl; remove 1 cup and set aside. Add yeast and salt to remaining flour in bowl. Combine water, honey and butter in medium bowl; stir until butter melts. Stir warm liquids into flour mixture; add in eggs. Knead dough on lightly floured board 7 to 10 minutes adding as much of the reserved flour as necessary to form a smooth, elastic dough. Cover dough; let rest 10 minutes. Halve dough and shape into balls. Place on greased cookie sheets. Cover; let rise in a warm, draft-free place until doubled in size. Brush loaves with glaze (see recipe below); sprinkle with poppy or sesame seeds.  Bake at 350°F for 45 to 55 minutes or until brown. Remove from pan and cool on wire rack. Glaze recipe: Beat 1 egg yolk with 1 teaspoon water.

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