DIY Recipe: Cannabis-Infused Challah for Rosh Hashanah
A year ago
For those in the Jewish community, the end of summer coincides with Rosh Hashanah—the Jewish New Year. It’s a two-day celebration, starting this year at sundown on Sunday, Sept. 9 and continuing until Tuesday, Sept. 11. It marks the start of a brand-new year and commemorates, according to the religion, Adam and Eve’s creation. Like many religious holidays, it’s a time for family and friends to come together, break bread and delight in a time-revered ceremony.
Many traditions come along with Rosh Hashanah, from lighting candles each night and reciting associated blessings to the shofar blowing ceremony and shared meals every day. Each of these meals begin with a ceremony that includes the recitation of a special Kiddush over red wine and challah bread.
Challah is an important part of Judaism—even the number of braids and humps on top of the loaf symbolize various concepts like peace and love. On Rosh Hashanah, the challah bread is dipped into honey, signifying hope for a sweet year.
We hope this cannabis-infused challah bread makes for a celebratory and unique addition to Rosh Hashanah. It can be a great way to incorporate some natural medicine into the holiday to make everyone feel relaxed, happy and festive—and cannabis is also considered kosher if smoked or eaten along with other kosher ingredients.
We hope this cannabis-infused challah helps carry you into a new and sweet year.
Ingredients for Cannabis-Infused Challah Bread for Rosh Hashanah
This recipe makes two loaves of challah bread.
- 1 tsp active dry yeast
- 15 mL cannabis tincture of your choice, plus enough olive oil to make 1/2 cup total
- 3 3/4 cups unbleached bread flour
- 1 1/4 cup warm water
- 1 3/4 tsp table salt
How to Make Cannabis-Infused Challah Bread for Rosh Hashanah
- In a large mixing bowl, combine the yeast and 11/4 cups unbleached bread flour; whisk together until smooth.
- Leave the yeast uncovered to ferment for about 15–20 minutes, or until it begins to expand.
- Once the yeast has puffed up, add the oil and tincture mixture, as well as the salt; whisk thoroughly.
- Once the salt is completely dissolved, add the remaining 2 1/2 cups of unbleached flour. It may be easiest to use your hands to combine these ingredients. Add a tablespoon of flour at a time if the dough is too wet, or a tablespoon of water at a time if the dough is too dry. Continue to combine the ingredients until the dough can be formed into a ball.
- On a clean and floured surface, knead the dough using the heel of your palm to push the dough out. Then fold the dough in half and begin kneading again for 6–8 minutes.
- Once the dough is completely kneaded, fill a large mixing bowl with warm water. Let the water heat the bowl and then pour it out. Place the dough inside and cover it, leaving it to ferment for 2–3 hours. The dough should end up being three times the size as when it was originally.
- Line a large baking sheet with parchment paper. Divide the dough in half for the 2 loaves. Divide each loaf into 3 pieces and braid it. Cover these loaves thoroughly with plastic wrap on top of the baking sheet and refrigerate for 8 hours. Remove the loaves from the refrigerator and take the plastic wrap off, covering the loaves with a clean dish towel loosely draped on top. Let them proof for 2 1/2 hours. They should expand significantly, up to 3 times the original size.
- Preheat the oven to 425 degrees F and move a rack to the middle position with no racks above. Bake the loaves for 40–50 minutes or until deeply browned.
Shanah tovah umetukah to all those celebrating. We hope your new year is sweet and prosperous.
Photo credit: Monika Baechler