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Challah is a beautifully braided, golden bread that holds deep cultural and religious significance in Jewish tradition. This slightly sweet, egg-rich bread is traditionally eaten on Shabbat (the Jewish Sabbath), major Jewish holidays (except Passover), and festive occasions. The soft, fluffy texture and slightly sweet flavor make it a versatile bread that can be enjoyed on its own or used in various dishes.

Beyond its religious significance, Challah is loved by people of all backgrounds for its rich taste, stunning presentation, and ability to elevate any meal. Making Challah at home is a meaningful and rewarding experience, connecting bakers to centuries-old traditions.

The Meaning and Tradition of Challah

The word “Challah” originally referred to the portion of dough that was set aside as an offering in biblical times. Today, the name refers to the entire loaf, which is often baked in a three-strand, six-strand, or round braid. The round Challah is particularly popular during Rosh Hashanah (Jewish New Year), symbolizing continuity and the cycle of the year.

Before eating Challah, a special blessing is recited, and during Shabbat meals, the bread is typically dipped in salt as a reminder of ancient temple offerings.

Ingredients

For the dough:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm water
• 2 large eggs
• 1 egg yolk (reserve the white for brushing)
• 1/4 cup vegetable oil or melted butter
• 1 teaspoon salt

For the egg wash:

• 1 egg white
• 1 tablespoon water
• Sesame seeds or poppy seeds (optional)

How to Make Challah Bread

Step 1: Activate the Yeast

1. In a small bowl, dissolve yeast in warm water with a teaspoon of sugar.
2. Let it sit for 5–10 minutes, until it becomes foamy.

Step 2: Prepare the Dough

1. In a large bowl, whisk together flour, sugar, and salt.
2. In a separate bowl, beat eggs, egg yolk, and oil, then mix with the yeast mixture.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms.

Step 3: Knead and Rise

1. Knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.
2. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1.5–2 hours, until doubled in size.

Step 4: Shape the Challah

1. Punch down the dough and divide it into three or six equal pieces.
2. Roll each piece into a long rope and braid them together, tucking the ends underneath.
3. Place the braided loaf on a baking sheet lined with parchment paper and let it rise again for 30–45 minutes.

Step 5: Egg Wash and Bake

1. Preheat the oven to 375°F (190°C).
2. Brush the loaf with egg white mixed with water for a shiny crust.
3. Sprinkle with sesame seeds or poppy seeds if desired.
4. Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.

Challah is traditionally served as part of the Shabbat dinner, often paired with wine, roasted meats, and vegetable dishes. It can be enjoyed in many ways:

• Plain and warm with butter or honey
• Dipped in olive oil or salt for a simple, traditional taste
• Used for sandwiches due to its soft texture
• Turned into French toast—its slightly sweet flavor makes it ideal for this dish
• Made into bread pudding or stuffing for a comforting meal

During Rosh Hashanah, Challah is often made in a round shape to represent the cycle of the year and is sometimes topped with raisins or honey for a sweeter taste, symbolizing a sweet new year.

Challah is more than just a bread—it is a symbol of faith, tradition, and community. Whether enjoyed as part of Shabbat dinner, a holiday feast, or a simple breakfast, it brings warmth and meaning to every table.

Baking Challah at home is a beautiful experience, allowing you to connect with history, create something special, and share it with loved ones. Try making it for your next gathering and experience the magic of this timeless bread!