A beautiful centerpiece for a festive table, a challah baked with dipping bowl can hold all manner of dipping mediums, from classic olive oil and herbs to hummus to honey for Rosh haShanah. All you need is a small, oven-safe bowl and your favorite challah recipe, made circular.
What kind of bowl to use
You can use any oven-safe round container. Ramekins are especially good, but you can also use a bowl from your regular tableware set, as long as it can withstand 350F / 180C (which most ceramics can, though it's always worth checking). A good size is a container that is 3-4" / 8-10 cm in diameter.
How to make a round challah with a hole in the center
You can make any braid into a round by leaving both ends open and joining each end to its opposite. I've not found a technique that works particularly well for joining, but the bowl gives you a convenient object under which to disguise any less-than-perfect joins. You'll need a longer-than-usual braid to wrap around the bowl, so you'll want to roll your strands 16-18" / 40-45 cm long. You can also lengthen your braid by gently tugging on opposite ends once it's braided. Form into a circle before placing the container in the center. It's okay if the container sits a bit above the base of the challah.
Place the challah with the bowl in the center in the center of a lined baking sheet and leave it to rise as usual, for 20-30 minutes. Bake for the same amount of time as your recipe calls for.
To make garlic bread challah like in the picture: Mix ½ teaspoon garlic powder with 2 tablespoons olive oil or butter/margarine and brush several times over the hot challah after it comes out of the oven. (I like to brush it one last time immediately before serving). Serve your garlic bread challah with pizza sauce--I drizzled a little extra olive oil over it in a swirl.