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Challah

Challah is a special bread in Jewish cuisine, traditionally braided from an enriched yeast dough containing eggs, flour, water, oil or butter, sugar or honey, and salt, and it is primarily eaten during Shabbat and major Jewish holidays to fulfill religious commandments and symbolize abundance and blessing.^[1]^[2] The term "challah" derives from the Hebrew root hll, meaning "to pierce," originally referring to a thick, round, perforated cake made with oil, as mentioned in biblical texts like the Book of Samuel, but it evolved to denote the ceremonial bread observed in the Torah's instructions for Temple offerings.^[2] In ancient Jewish practice, a small portion of dough—known as the hafrashat challah mitzvah—was separated as an offering to priests, a custom that continues today by ritually removing and often burning a piece of dough before baking.^[1] Historically, challah traces its roots to biblical times, with the first documented reference to its form appearing in 1488 in the Austrian text Leket Yosher, and braiding emerged in 15th-century medieval South Germany and Austria as a way to create an ornate loaf from plain bread, later becoming sweeter in America due to abundant ingredients like eggs and commercial yeast.^[3]^[2] Preparation involves dissolving yeast in warm water, mixing in eggs, sweeteners, fat, salt, and flour to form a soft dough, kneading it, allowing it to rise for about 1.5 hours, dividing and braiding it into loaves (typically two for Shabbat to represent the double portion of manna provided to the Israelites in the desert), applying an egg wash, and baking at around 375°F until golden.^[1] For Shabbat, two covered loaves are blessed at the meal's start, torn by hand (never cut with a knife to preserve sanctity), dipped in salt, and shared, evoking themes of community and divine provision.^[1] On holidays like Rosh Hashanah, challah is often shaped round to symbolize the cyclical nature of the year and crowned with raisins or honey for sweetness, wishing for a prosperous new year, while other festive shapes—such as ladders for elevation or birds for freedom—carry symbolic meanings drawn from biblical verses or personal aspirations.^[4] Regional and cultural variations abound: Ashkenazi challah from Eastern Europe tends to be egg-rich and braided with multiple strands indicating wealth, while Sephardic versions may use simpler shapes or incorporate local flavors like anise in Moroccan communities; modern adaptations include vegan, gluten-free, or stuffed varieties, reflecting contemporary dietary needs and creativity.^[3]^[2] Beyond ritual, challah fosters Jewish identity and connection, often baked at home by women as a weekly act of devotion, and its popularity has surged in recent decades through social media and artisanal baking, blending tradition with innovation.^[3]

Etymology and History

Origins of the Name

The word challah originates from Biblical Hebrew, where it refers to a portion or loaf set aside as an offering, as commanded in Numbers 15:17–21: "When you eat of the bread of the land, you shall offer up a portion to the Lord as a gift" (the term challah denotes this separated dough).^[5] This etymology ties directly to the mitzvah (commandment) of hafrashat challah, the ritual separation of a small piece of dough during bread preparation to sanctify the rest, a practice rooted in ancient Israelite agricultural laws.^[6] In Jewish diaspora communities, the name evolved with linguistic adaptations. In Yiddish, it is commonly spelled hallah or khale, reflecting Ashkenazi pronunciation and orthographic conventions influenced by Germanic languages during medieval migrations to Central and Eastern Europe.^[7] Sephardic Jews, particularly those speaking Ladino (Judeo-Spanish), use variants like chala or halá, incorporating Spanish phonetic elements from their expulsion from Iberia in 1492 and subsequent settlements in the Ottoman Empire and North Africa.^[8] These transliterations highlight how diaspora influences shaped the term's form while preserving its core reference to the biblical offering. In English and other non-Jewish contexts, the bread is sometimes generically termed "egg bread" due to its enriched, egg-based dough, though this lacks the ritual connotation of the original Hebrew.^[9] The name's symbolic depth in halakha (Jewish law) emphasizes themes of separation and sanctity. By designating a portion of ordinary (chol) dough for divine use, challah transforms the mundane act of baking into a holy ritual, symbolizing the elevation of the physical world toward spiritual purity and reminding practitioners that all blessings—such as sustenance or prosperity—must first be dedicated to God before personal enjoyment.^[5] This interpretation underscores the name's role in fostering mindfulness of sanctity amid daily life, a principle echoed in rabbinic texts linking the mitzvah to broader themes of tikkun olam (world rectification).^[6]

Historical Development

The origins of challah trace back to biblical commandments in the Torah, where the term refers to a portion of dough (terumah) separated as an offering to the priests (kohanim) from any batch large enough for five loaves, as described in Numbers 15:18–21.^[10] This simple priestly tribute, performed during the baking process, symbolized gratitude and holiness in everyday life, evolving from agricultural first-fruits offerings into a core ritual practice by the Second Temple period (c. 516 BCE–70 CE).^[11] During this era, ritual breads like the lechem hapanim—twelve weekly loaves placed on a golden table in the Temple sanctuary—represented the twelve tribes of Israel and served as a perpetual offering before God, linking proto-challah forms to temple worship.^[12] Archaeological evidence from sites across ancient Israel, including tannur ovens and grain storage facilities uncovered at locations like Tel Halif, supports the prevalence of wheat-based leavened breads in daily and ritual contexts, with imprints of flat loaves and baking tools dating to the Iron Age and Second Temple era.^[13]^[14] In medieval Europe, particularly among Ashkenazi Jews from the 12th to 15th centuries, challah developed into a distinct Sabbath and holiday bread, influenced by the availability of wheat and rye in regions like the Rhineland and Austria.^[15] Jewish communities adapted local Christian baking traditions, such as the enriched Sunday loaf (berches), transforming it into a braided, egg-enriched wheat bread to fulfill the mitzvah while distinguishing it from everyday rye loaves.^[10] The first written reference to "challah" as the name for this Sabbath bread appears in the 1488 Austrian text Leket Yosher by Yosef ben Moshe, a student of Rabbi Israel Isserlein; braiding, symbolizing unity and blessing, emerged in 15th-century Central Europe (Austria and southern Germany), though the practice likely began earlier in the 12th–13th centuries amid growing Jewish settlement there.^[16] Some scholarship suggests possible earlier braided influences from Sephardic traditions in medieval Al-Andalus, based on 13th-century recipes, though the consensus attributes the modern braided form to Ashkenazi development.^[17] This Ashkenazi style spread eastward to Poland and Russia with migrations, solidifying challah as a cultural marker of Jewish life in the diaspora. Sephardic and Mizrahi Jews in the Middle East and North Africa maintained earlier, pre-European adaptations of challah, incorporating local flours like semolina or barley and shapes suited to regional climates and ovens, often predating the braided Ashkenazi form.^[18] In places like Morocco, Tunisia, Iraq, and Yemen, these breads were typically flatter, round, or ladder-shaped—such as the Moroccan kaak or Iraqi khubz—baked in communal tabun ovens with sesame, nigella, or anise seeds, reflecting ancient Levantine influences and less emphasis on sweetness due to ingredient scarcity.^[19] These variations, documented in oral traditions and early Ottoman-era records, emphasized simplicity and portability for Sabbath meals in arid environments, contrasting with European enrichments.^[20] The 19th and 20th centuries saw challah's global spread through Jewish diaspora migrations, particularly the mass immigration of over two million Eastern European Ashkenazim to America between 1881 and 1914, where it became a staple in urban Jewish communities from New York to Chicago. In the U.S., abundant sugar, eggs, and commercial yeast—introduced by Hungarian-Jewish immigrants like the Fleischmann brothers in the mid-19th century—transformed the bread into a sweeter, taller loaf, adapting to American tastes and home baking.^[21] Post-World War II commercialization accelerated this evolution, with instant yeast (developed in the 1970s) and supermarket bakeries enabling mass production; by the 1950s, brands like Arnold and Pepperidge Farm offered pre-braided challah nationwide, making it accessible beyond Orthodox circles while preserving its ritual role.^[22] This era marked challah's transition from homemade tradition to a commercial icon, reflecting Jewish assimilation and economic prosperity in the post-Holocaust diaspora.^[23]

Ingredients and Preparation

Core Ingredients

Challah dough traditionally consists of wheat flour, water, yeast, sugar, eggs, oil, and salt as its core components.^[24] These ingredients create an enriched bread that is soft, slightly sweet, and suitable for braiding.^[1] In classic recipes, proportions typically include 4 to 5 cups of all-purpose or bread flour for a standard batch yielding one or two braided loaves, along with about 1 cup of water, 1 tablespoon of active dry yeast, 2 to 3 tablespoons of sugar or honey, 2 to 3 eggs, ¼ to ½ cup of vegetable oil, and 1 to 2 teaspoons of salt.^[24]^[25] The flour provides structure, while high-gluten varieties are sometimes preferred for better elasticity during braiding.^[26] Eggs add richness, tenderness, and a distinctive golden hue to the crust when baked, contributing to the bread's luxurious texture.^[26] Vegetable oil, often canola or olive, ensures the dough remains moist and helps achieve a soft crumb; it also maintains the bread's parve status under kosher laws, making it neutral for meals with meat or dairy.^[1]^[24] Sweetness levels vary, with some recipes using plain sugar for a subtle flavor and others incorporating honey for a more pronounced sweetness and subtle floral notes.^[25] Toppings such as poppy seeds or sesame seeds are commonly sprinkled on the surface before baking to add crunch and visual appeal.^[24] Modern adaptations include vegan substitutions like aquafaba or flaxseed mixtures in place of eggs to replicate binding and moisture, and gluten-free flour blends such as rice or almond flour for those with dietary restrictions.^[27]^[28] These changes can affect the traditional texture and rise.^[29]

Braiding and Baking Methods

After the dough has been mixed with core ingredients such as flour, yeast, eggs, oil, sugar, and salt, it undergoes thorough kneading to develop gluten structure, typically for 10 to 12 minutes by hand or with a stand mixer until smooth and elastic.^[30] This process ensures the dough's elasticity, allowing it to hold its braided shape during rising and baking. In traditional Jewish practice, after kneading while the dough is still one piece, a small portion (the size of an olive, about 1 ounce) is separated as hafrashat challah to fulfill the mitzvah; if the dough is from at least 2.25 kg (5 lbs) of flour, a blessing is recited over the separation, and the piece is burned or wrapped and discarded.^[31] The kneaded dough is then placed in a lightly oiled bowl, covered, and allowed to undergo an initial rise for 1 to 2 hours in a warm, draft-free environment until it doubles in volume.^[26] Once risen, the dough is gently deflated, divided into portions, and rolled into strands of equal length, usually 12 to 20 inches depending on the desired loaf size. Traditional braiding employs 3 to 6 strands per loaf; a 3-strand braid involves crossing the outer strands over the center alternately, while 4- or 6-strand versions follow a more intricate over-under pattern for a fuller appearance.^[32] Some traditions use 12 strands to symbolize the Twelve Tribes of Israel, achieved by braiding each of two loaves with six strands.^[33] For beginners, a simple twist of two or three strands suffices, providing practice in handling the supple dough without complex weaving.^[34] The braided loaf is placed on a parchment-lined baking sheet, covered loosely, and proofed during a second rise of 45 to 60 minutes until puffy and nearly doubled, allowing further gluten relaxation and gas expansion for a light crumb. Before baking, the loaf is brushed with an egg wash—typically a whole egg or yolk mixed with water—for a glossy, golden finish that enhances its visual appeal.^[25] Baking occurs in a preheated oven at 350°F to 375°F for 25 to 40 minutes, until the crust achieves a deep golden brown and the internal temperature reaches 190°F, ensuring even doneness without drying out the interior.^[35] Common baking issues include a dense texture, often resulting from over-kneading with excessive flour, which toughens the gluten, or under-proofing, where insufficient rising time prevents proper aeration.^[36] To mitigate this, bakers should adhere to measured flour additions during kneading and verify proofing by the gentle poke test, where the dough springs back slowly. Essential equipment includes a large mixing bowl for dough development, a stand mixer with dough hook for efficiency, and rimmed baking sheets lined with parchment to support the loaf's expansion. Optional proofing baskets can aid in maintaining shape during the second rise, though they are less common in traditional challah preparation compared to free-form braiding on sheets.^[25]

Religious and Cultural Significance

Role in Jewish Rituals

The biblical mandate for challah originates in Numbers 15:20, which instructs, "You shall offer up a loaf (challah) from the first of your dough as a gift" to God, establishing it as one of the 24 gifts to the priests and a positive commandment (mitzvah) in Jewish law.^[37] This separation of a small portion of dough—typically performed before baking and historically burned or given to a priest—serves as a reminder of divine provision and sanctity in everyday food preparation.^[6] In Orthodox Jewish homes, this mitzvah is traditionally fulfilled by women, who recite a specific blessing over the dough, emphasizing its role in infusing the home with holiness.^[38] The symbolism of challah extends deeply into Jewish theology and observance. The twisted or braided shape of the loaf often represents unity and interconnectedness, with strands evoking themes of love, peace, and justice, while some interpretations link it to the double portion of manna that fell on Fridays during the Israelites' desert wanderings, symbolizing abundance and preparation for the Sabbath.^[10] Additionally, certain braided forms, such as ladder-shaped challot for specific rituals, allude to Jacob's ladder in Genesis, bridging heaven and earth as a conduit for divine blessings.^[15] The use of two loaves on the Sabbath table recalls the lechem paniym (showbread), the twelve loaves placed in the ancient Temple each week to signify God's eternal presence and the tribes of Israel.^[16] Challah plays a significant role in Jewish lifecycle events, marking transitions with its ritual presence. At weddings, it is often featured under the chuppah or during the seudat mitzvah (festive meal), where the groom may recite the Hamotzi blessing over a braided loaf to invoke prosperity and unity in the new union.^[39] For bar and bat mitzvahs, challah is central to celebratory gatherings, symbolizing the young person's entry into religious adulthood and communal responsibility.^[40] In funerals and shiva (mourning period), challah is provided as comfort food during meals, offering solace through its familiarity and association with sustenance amid grief.^[41] Regarding gender roles, while the mitzvah of separating challah is obligatory for all Jews, Orthodox tradition assigns it particularly to women as one of three "women's mitzvot," reflecting their spiritual influence in the domestic sphere.^[42] In egalitarian and Reform communities, however, men and women share this practice equally, adapting the ritual to promote gender inclusivity without diminishing its sanctity.^[43] It also holds prominence in seudat mitzvah meals following events like circumcisions or Torah completions, underscoring joy and divine favor through shared bread.^[44]

Sabbath and Holiday Traditions

During the Friday evening Shabbat meal, known as the seudat Shabbat, two loaves of challah are placed on the table, traditionally covered with a cloth to show respect. The cover is removed before the meal, and the hamotzi blessing is recited over both intact loaves, acknowledging God for bringing forth bread from the earth.^[45]^[46] In some communities, particularly among Sephardic and certain Ashkenazi traditions, the challah is torn by hand rather than cut with a knife, a practice observed especially on Friday evenings to distinguish the sacred meal.^[47] Following the blessing, salt is sprinkled or the challah is dipped in salt three times before distribution, a ritual performed after handwashing and evoking the salted offerings of the ancient Temple.^[48]^[46] The Shabbat meal begins with the Kiddush, recited over a cup of wine or grape juice to sanctify the day, followed by ritual handwashing. Only then is the hamotzi blessing said over the challah, with pieces torn or cut and shared among all at the table to commence the meal.^[49]^[50] This sequence ensures the wine's sanctity precedes the bread, maintaining the order of blessings as outlined in Jewish law. On Saturday night, the Havdalah ceremony marks the end of Shabbat, and any braided challah remnants from the meals are often distributed as charity or fed to birds, aligning with customs to avoid waste and honor the week's provisions.^[50] For major holidays, challah integrates into specific observances. At the Yom Kippur break-fast meal following the 25-hour fast, round challah is customarily served, continuing the High Holiday tradition of circular forms.^[51] During Sukkot, ladder-shaped challah appears at meals in the sukkah, reflecting communal gatherings.^[52] These procedures adapt the standard Shabbat rituals to the holiday's themes, with the challah blessed and shared similarly after Kiddush.^[50]

Variations and Adaptations

Holiday-Specific Forms

Challah takes on distinctive forms during Jewish holidays, with shapes and ingredients adapted to reflect symbolic themes of renewal, atonement, harvest, revelation, and seasonal transitions. These variations maintain the bread's ritual role while incorporating holiday-specific motifs, often drawing from biblical imagery or mystical traditions. For Rosh Hashanah, the Jewish New Year, challah is typically baked round to symbolize the cyclical nature of the year and life itself, evoking continuity and the hope for a sweet future.^[53] Raisins or apples are commonly added to the dough for added sweetness, representing blessings and renewal in the coming year.^[54] In some Ashkenazi traditions, a ladder-shaped challah is prepared, signifying spiritual ascent and elevation during the High Holy Days.^[15] During Yom Kippur, the Day of Atonement, challah is often round, bird-shaped, or in the form of hands for the pre-fast meal (Seudat Mufseket), symbolizing aspiration toward heaven, hope, and eternity, rather than elaborate sweetness.^[55] The ladder shape may also appear here, symbolizing a climb toward divine judgment and moral elevation.^[15] Sukkot, the Feast of Tabernacles, inspires elongated or multi-stranded braids in challah, mimicking the lulav (palm frond) from the holiday's Four Species ritual or bundles of harvest sheaves to celebrate agricultural abundance.^[52] These forms highlight themes of gratitude for the earth's bounty and the temporary dwellings (sukkot) of the Israelites.^[56] On Shavuot, commemorating the giving of the Torah at Sinai, challah incorporates dairy elements, such as milk or cheese blended into the dough, to evoke the "land flowing with milk and honey" and the purity of revelation.^[57] Floral or petal-shaped designs are sometimes used, representing the blooming of spiritual enlightenment and the mountain's transformation during the divine encounter.^[58] Shlissel challah, a mystical custom rooted in Kabbalah, features a key either shaped into the bread or baked inside (wrapped in foil for safety), typically prepared for the Shabbat immediately after Passover to invoke fertility, prosperity, and "unlocking" blessings.^[59] This practice draws from symbolic interpretations of biblical keys and gates, though modern observers note health risks from potential lead in metal keys and advise using safe alternatives like ceramic or avoiding embedding altogether.^[60] During Passover, when leavened breads are prohibited, traditional challah is replaced by egg-free matzah—unleavened flatbread made solely from flour and water—as a ritual substitute to fulfill the blessing over bread at the Seder and meals. This adaptation upholds the holiday's focus on freedom from Egypt while adhering to dietary laws against chametz (leavened products).^[61]

Regional and Modern Variations

Challah exhibits significant regional variations shaped by the historical migrations of Jewish communities. In Ashkenazi traditions, prevalent among Eastern European Jews, the bread is characteristically sweeter and egg-enriched, yielding a soft, golden loaf often braided into elaborate shapes for a tender, pull-apart texture.^[62] In contrast, Sephardic versions, rooted in Iberian and Mediterranean influences, rely on olive oil for richness, resulting in lighter, sometimes flatter loaves that may omit eggs entirely and incorporate flavors like sesame or caraway seeds.^[63] ^[64] These differences stem from distinct flour types and preparation methods, with Sephardic challah tracing origins to 13th-century Al-Andalus recipes emphasizing oil-based doughs.^[17] In the United States, post-immigration adaptations have introduced innovative fillings and commercial scalability. American challah often features indulgent additions like chocolate swirls or cinnamon, amplifying its sweetness to align with local palates, a shift accelerated by access to refined sugars and commercial yeast in the early 20th century.^[22] Commercial varieties became widely available in the 20th century, popularizing challah beyond home baking.^[65] Israeli challah reflects the nation's multicultural fabric, influenced by successive immigration waves from diverse regions. Everyday loaves frequently incorporate whole wheat flour for a nuttier, heartier profile, while toppings like za'atar—a blend of herbs, sesame, and sumac—infuse Middle Eastern notes, blending Ashkenazi braiding with Sephardic savoriness.^[66] ^[67] Contemporary global trends address modern dietary needs and cultural fusions. Post-2010, vegan adaptations using aquafaba (chickpea brine) as an egg replacer have proliferated, maintaining the bread's fluffiness without animal products, while gluten-free recipes substitute almond flour for traditional wheat, catering to health-conscious consumers.^[68] ^[69] ^[70] Fusion experiments, such as concha-challah hybrids, merge the braided structure with Mexican pan dulce's crumbly, flavored toppings like vanilla or chocolate streusel, symbolizing intercultural dialogue in diaspora communities.^[71] The widespread adoption of challah in non-Jewish bakeries has prompted debates on authenticity, particularly within Reform Judaism, where some view it as cultural appreciation fostering interfaith understanding, while others critique commercialization or adaptations like "challah crosses" as appropriation diluting sacred traditions.^[72] ^[2]

Comparisons and Influences

Similar Breads Worldwide

Challah shares structural and textural similarities with several enriched breads from Eastern Europe, where braided or tall loaves enriched with eggs and sugar are common in festive contexts. Russian kulich, a tall, cylindrical Easter bread made with yeast, eggs, butter, and dried fruits, resembles challah in its soft, sweet crumb and golden glaze, though it is typically taller and crowned with icing rather than braided.^[73] Ukrainian kalach, a braided yeast bread often formed into a ring shape, mirrors challah's braiding technique and use of eggs for richness, but it is usually savory and served during holidays without the ritual significance of challah.^[74] In the Middle East and surrounding regions, some breads echo challah's egg-washed crust and potential for fillings, though they diverge in form. Armenian zhengyalov hats, a flatbread stuffed with wild greens and sometimes nuts, is typically unleavened, lacks braiding, and emphasizes herbal flavors over sweetness.^[75] Turkish çörek, a versatile yeast pastry that can be sweet or savory with nut or fruit fillings, often features an egg wash for a shiny finish similar to challah, but it is baked in smaller, coiled shapes rather than loaves.^[76] Italian breads like brioche exhibit textural parallels to challah through their high egg and fat content, yielding a light, fluffy interior, but brioche relies on butter for enrichment and is shaped into buns or loaves without ritual braiding.^[77] Ciabatta, an Italian rustic bread with a high hydration dough, offers a chewy texture influenced by similar wheat flours but remains flatter and crustier, without the sweetness or braiding of challah.^[78] Asian breads provide further analogies in softness and enrichment. Japanese shokupan, or milk bread, achieves a pillowy texture akin to challah through eggs and milk in the dough, often baked in loaf pans for uniformity, though it is unbraided and milder in flavor.^[79] A key distinction across these comparisons is challah's adherence to kosher dietary laws, which prohibit lard—a common fat in many European breads like certain Eastern European kolaches or Italian pastries—requiring vegetable oil or schmaltz instead for its richness.^[80]

Cultural Exchanges and Evolutions

During the medieval period, Ashkenazi challah emerged in the Alsace region of France around the 11th-12th centuries, drawing influences from local French enriched breads such as brioche, which shared similar dough enrichment techniques with eggs, oil, and sugar.^[81] This development coincided with Jewish migrations eastward from the Rhineland and Alsace, prompted by expulsions and persecutions during the First Crusade, which facilitated the spread and adaptation of braiding techniques symbolizing unity and sanctity in the bread.^[81] The braiding style, initially a practical and aesthetic evolution from regional European baking, became a hallmark of Ashkenazi tradition as communities resettled in Germany and later Eastern Europe.^[81] In colonial contexts, Jewish communities in regions like the Caribbean and South Africa incorporated local ingredients and flavors into challah, reflecting interactions with surrounding non-Jewish culinary traditions. Similarly, South African Jewish cuisine, shaped by Ashkenazi and Sephardic immigrants from the 19th century onward, adapted kitke—a local term for challah—while adhering to kosher laws.^[82]^[83] The 20th-century globalization of challah accelerated through Jewish immigration to the United States, particularly post-World War II, when refugees and survivors from Europe introduced artisanal baking techniques to urban centers. Hungarian Jewish immigrants like Charles and Max Fleischmann popularized commercial yeast in the late 19th century, enabling sweeter, more accessible American-style challah that entered supermarkets via expanding kosher sections in the Northeast by the 1910s and 1940s.^[22] This era also saw hybrids like marbled rye challah emerge in American Jewish baking, combining the braided form and egg enrichment of challah with rye flour and caraway seeds from Eastern European rye traditions, appealing to deli culture and broader palates.^[84] In contemporary settings, challah has featured in cross-cultural peace initiatives in the Middle East, where joint baking events symbolize reconciliation between Jewish and Arab communities. For instance, following the 2020 Abraham Accords, Israeli and Emirati women participated in synchronized challah-baking under multilingual slogans like "Together," fostering dialogue through shared bread-making rituals that blend Jewish traditions with regional hospitality.^[85] While direct fusions with Arab flatbreads like manaeesh remain rare, online recipes increasingly merge challah with global techniques, such as sourdough starters, creating tangy, fermented variations that democratize the bread beyond traditional yeast methods and attract diverse home bakers worldwide.^[86] These evolutions have sparked debates within Jewish communities about commercialization's impact, with some viewing mass-produced challah in supermarkets as eroding ritual authenticity and familial baking traditions, while others argue it enhances accessibility and preserves cultural continuity for diaspora Jews facing time constraints. Ethnographic studies highlight a dialectical process where innovations, such as flavored or symbolically shaped challahs, allow for creative expression without fully diluting core religious significance, particularly among non-Orthodox groups seeking inclusive practices.^[87]

References

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How To Make Challah Bread (Easy Step-by-Step Guide) | The Kitchn
Rating 5.0 (164) Here's our complete guide to making challah, a beloved part of many Jewish feasts and a bread that should be in everyone's repertoire.
[26]
5 Egg Wash Substitutes for Challah | The Nosher
May 21, 2020 · Traditionally, bakers not only add eggs to the dough, but use an egg wash over the challah before sticking it in the oven to give it that golden ...
[27]
The Best Vegan Challah Bread - ShortGirlTallOrder
Rating 4.8 (27) · 3 hr 50 minOct 5, 2022 · Aka this is my vegan eggwash substitute for challah bread. Simply mix together 1 tablespoon maple syrup+ 1 tablespoon almond milk and brush it ...
[28]
How to Make a Smooth & Perfect Challah Dough
To do this, you must knead the dough for enough time, 10-12 minutes. I suggest kneading the dough twice. During the first round of kneading I set a timer ...
[29]
Braid Challah Like a Pro with This Step-by-Step Guide - The Kitchn
Nov 22, 2021 · Shannon Sharna explains how to braid challah bread in four different styles: a 3-strand braid, a 4-strand braid, a 6-strand braid, ...Missing: preparation | Show results with:preparation
[30]
Why Is Challah Braided? - Chabad.org
1 Many also braid each challah loaf with six strands,2 also bringing the total to 12.3. Since the 12 showbreads were replaced every week on Shabbat, the ...
[31]
Challah Part 2: How to Braid Challah - Tori Avey
Rating 5.0 (16) · 4 hr 45 minI like to start the braid in the middle of the strands instead of the top because it gives the challah a more even, balanced shape. The important thing to ...
[32]
Challah Tips, Tricks and Troubleshooting | Hadassah Magazine
Jan 18, 2018 · Brush with egg wash and let rise 1 1/2-2 hours (or until tripled in size and puffed in appearance). Brush again with egg wash, sprinkle ...
[33]
For the Best Challah Ever, Avoid These 7 Classic Mistakes
Feb 7, 2018 · One culprit of dense, doughy challah: using too much flour. Challah dough can be sticky, and so your natural inclination might be to keep adding flour until it ...
[34]
When and Where Does Challah Apply? - Chabad.org
The Torah states: “You shall offer up a loaf (challah) from the first of your dough as a gift” (Numbers 15:20). This loaf is among the twenty-four gifts that G‑ ...Missing: mandate | Show results with:mandate
[35]
Women's Special Mitzvot - Chabad.org
... (challah) . . . In all your generations, give the first of your kneading as an elevated gift to G‑d. (Numbers 15:20–21). Life in its totality is a sacred ...Missing: mandate | Show results with:mandate
[36]
14 Jewish Wedding Facts Everyone Should Know - Chabad.org
In many circles, the feast officially begins with the groom reciting the Hamotzi blessing over a giant braided challah bread. 13. Seven Days of Fun. The ...2. Chuppah Under The Stars · 3. The Ring Is Crucial · 4. All Written Up
[37]
Challah With a Touch of Elegance - Chabad.org
Here is a very soft, gentle and beautiful way to display challah that is being used for a special occasion, such as a wedding or bat mitzvah celebration. You ...
[38]
The best foods to bring to shiva - Jewish Telegraphic Agency
Jul 31, 2019 · Challah can be used for lunch and dinner sandwiches, breakfast french toast, and the leftovers (if there are any!) preserve nicely in the ...
[39]
11 Challah Facts Every Jewish Woman Should Know - Chabad.org
Biblical Origins. The word challah in the Torah first occurs when G‑d describes to the Jewish people what life will be like for them in the Land of Israel:.
[40]
Baking Challah As a Feminist Act - The Forward
Jan 30, 2015 · For Haviva, baking challah is one of three stations on her journey through Judaism and gender, the other two being sex and Shabbat.
[41]
What Is Challah? - Chabad.org
The pure, simple, unadorned Hebrew word challah (חלה) means “a loaf of bread.” This has come to have two specific meanings.Missing: symbolism | Show results with:symbolism<|control11|><|separator|>
[42]
Ceremonial Challah - Chabad.org
Ceremonial challah is used to make a blessing, with ingredients symbolizing oil for anointing, salt for rebuke, water for Torah, and flour for physical ...
[43]
Why Do We Cover the Challah Bread on the Shabbat Table?
We place two challahs on the Shabbat table, to commemorate this double portion that fell on Friday in honor of the Shabbat.Missing: symbolism | Show results with:symbolism
[44]
Hamotzi: The Blessing Over Bread - My Jewish Learning
After Hamotzi has been recited, some people sprinkle salt on the bread before distributing it to those assembled. The salt recalls the animal sacrifices in the ...
[45]
Why Do Some Tear Challah and Others Cut It? - Chabad.org
While most slice their bread, there are indeed some who rip on Shabbat, and some do so just on Fridays. Here's why.
[46]
Why Do We Dip the Challah Bread in Salt? - Chabad.org
According to Kabbalah, salt, which is bitter, represents divine severity, and bread, the staff of life, represents divine kindness.Missing: symbolism | Show results with:symbolism
[47]
What Is the Kiddush? | My Jewish Learning
On Friday night, the Kiddush is recited over a full cup of wine or grape juice before sitting down for Shabbat dinner and before saying Hamotzi, the blessing ...
[48]
Kiddush & Challah Questions and Answers - Chabad.org
A selection of FAQ's about two of Shabbat's most hallowed traditions: the recitation of the kiddush and the partaking of lechem mishneh (two loaves of challah).
[49]
https://www.myjewishlearning.com/article/kiddush/
[50]
What's Different about High Holidays Challah? | Reform Judaism
This challah, baked in the shape of a seven-rung ladder, reminds us of this connection between heaven and earth which we evoke as we ask God to accept our ...
[51]
Why Is Rosh Hashanah Challah Round? - Chabad.org
The round challahs have no end, symbolizing (and actualizing) our wish for a year in which life and blessings continue without end.1. Goodness Without An End · 2. The Wheel Of Fortune · 3. Sustainin' Raisin
[52]
Symbols of Rosh Hashanah - My Jewish Learning
Round Challah with Raisins: Traditionally, Jews bake their challahs for Rosh Hashanah in a round shape to represent the circularity of the calendar. They are ...
[53]
The Symbolic Foods Eaten During The Pre-Fast Meal Of Yom Kippur
Oct 9, 2024 · For Yom Kippur, challah bread is formed round symbolizing the eternal, shaped into hands for hope, or into birds as aspiration toward heaven.<|separator|>
[54]
History of Sukkot | My Jewish Learning
The holiday of Sukkot represents a shift from somber reflection to joyous celebration, and from introspection to an outward display of thanks for the earth's ...Missing: forms | Show results with:forms
[55]
Beyond Cheesecake: Foods of Shavuot - TheTorah.com
Jun 10, 2024 · Shavuot in the Ashkenazi world is characterised by the custom of eating dairy foods: myriad forms of cheesecake, blintzes; cheese kreplach; calsones; bourekas ...
[56]
Celebrating Shavuot Next Year - Jewish Theological Seminary
Jun 25, 2024 · ... Torah. or in the shape of a beautiful flower. I recently saw a challah with food coloring added, shaped as a series of petals overlapping ...Missing: revelation | Show results with:revelation
[57]
Learn the Customs Behind Shlissel Challah Bread
Feb 25, 2018 · Made either in the shape of a key or with a key baked inside, the special bread is known as shlissel challah, with shlissel being the Yiddish word for key.
[58]
Danger of Eating Shlissel Challah? | Matzav.com
Apr 19, 2012 · However, some have raised health concerns regarding this minhag. Keys have been found to leave behind unsafe amounts of lead, leading some to ...
[59]
What Is Sukkot? - A Guide to the Jewish Holiday of ... - Chabad.org
Sukkot celebrates the gathering of the harvest and commemorates the miraculous protection G‑d provided for the children of Israel when they left Egypt. We ...
[60]
best challah (egg bread) - Smitten Kitchen
Sep 26, 2008 · Challah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs and fat, except challah uses oil instead of butter.
[61]
Sephardic Challah With Whole Spices Recipe - NYT Cooking
Rating 5.0 (241) · 5 hrIn the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (¾ cup/180 milliliters ...Missing: flatter | Show results with:flatter
[62]
Sephardic Challah Authentic Recipe - TasteAtlas
Rating 5.0 (3) · 1 hr 5 minThe following recipe gives step-by-step instructions on how to prepare a Sephardic challah bread, which is eggless and flavored with olive oil, sesame, caraway,
[63]
The Sephardi origin of the Challah braided bread - Academia.edu
Challah bread likely originates from Sephardic rather than Ashkenazi traditions, challenging prevailing assumptions. The first known recipe for challah appears ...
[64]
Gelbstein's Bakery
Gelbstein's retail bakery now offers dozens of mouth-watering Kosher breads, cakes, and dessert options while our wholesale bakery reaches across the country.
[65]
The story behind Bread & Cie's challah
Apr 24, 2012 · Back in the 1950s, before people worried about eating vegan and growing their own vegetables, Grammy Kaufman was buying organic and baking bread ...
[66]
Savory Za'atar Challah | The Nosher - My Jewish Learning
4 hr 55 minOct 30, 2014 · This challah has a lovely, subtle flavor that is perfect with a savory meal. I would serve this challah with hummus, tahini and baba ganoush for ...Missing: whole wheat immigration
[67]
35 Pillowy Challah Recipes to Bless Your Table | The Nosher
Oct 21, 2025 · Honey Whole Wheat Challah. Using half whole wheat flour keeps this ... Savory Za'atar Challah. This Middle Eastern herby, earthy spice ...
[68]
Vegan Challah Bread — Water Challah Recipe - The Edgy Veg
Rating 5.0 (22) · 3 hr 35 minDec 7, 2019 · My vegan Challah recipe uses aquafaba to recreate the texture and taste of traditional challah bread. I used 6 vegan ingredients from my kitchen and warm water.Missing: 2010 almond
[69]
Vegan Aquafaba Challah - Sweet and Savory version - Vanillacrunnch
Rating 5.0 (1) · 3 hr 40 minThis traditional Jewish bread called Challah is veganized and made with Aquafaba instead of eggs. A sweet and a savory version to try for Easter.Missing: gluten- 2010 almond
[70]
Top 20 Best Gluten-Free Challah Bread Recipes
Sep 11, 2015 · If you're gluten free--and even grain free or vegan--you can still enjoy good gluten-free challah bread with your family and friends.
[71]
Mexican Concha (Sweet Cookie-Topped Buns) - Food52
To make concha, you'll need one batch of brioche or challah dough, depending on your preference, that's ready to shape (before its second rise).
[72]
For many in the Jewish community, so-called "Christian Seders" are ...
Apr 2, 2021 · Why many Evangelicals are baking challah crosses, roasting lamb Jesuses and overlooking 2,000 years of harm. By Ashlie D. Stevens.
[73]
Who moved my challah? Evolving practices and innovations in ...
Oct 26, 2025 · She contends that, for non-halakhically observant Jews, challah can serve as a significant gateway to their Jewish identity. Moreover, ...
[74]
Russian Easter Bread Kulich - Vikalinka
Rating 5.0 (11) · 6 hr 50 minMar 26, 2024 · This brioche like sweet Easter bread Kulich or Paskha is glazed with a simple sugar icing or melted white chocolate.
[75]
10 Best Traditional Ukrainian Breads - Etnocook
Aug 29, 2021 · Kolach (Kalach) is a round traditional Ukrainian bread baked from a twisted and intertwined leaven dough, often with a hole in the middle, ...
[76]
Zhingyalov Hats (Armenian Stuffed Flatbreads)
Rating 4.5 (2) · 1 hr 45 minZhingyalov Hats is an Armenian flatbread filled with fresh herbs and greens. Soft, golden dough wraps a vibrant, herby center—perfect for a homemade bite!
[77]
Turkish Breads and Pastries - Memphis Tours
Poğaça is the label name for dough based salty pastries. Likewise çörek is another label name used for both sweet and salty pastries. Gözleme is a food typical ...
[78]
Challah Vs. Brioche: What's The Difference? - Tasting Table
Oct 3, 2022 · The key difference between challah and brioche, per Masterclass, is that brioche is typically made with all three enriched ingredients we mentioned before ( ...
[79]
16 Different Types Of Bread | Which Bread Is The Healthiest?
Jan 12, 2022 · Challah bread is very similar bread to brioche, but uses oil instead of butter, resulting in a bread that is still rich, but less buttery in ...
[80]
50 of the Most Delicious Types of Bread From Around the World
Feb 13, 2025 · Challah is a type of braided bread with Ashkenazi Jewish roots. ... shokupan or Japanese milk bread. Shokupan is just white bread but ...
[81]
Explore Global Breads: Naan, Ciabatta, Challah & More
Mar 3, 2021 · Brioche resembles more of a pastry than bread, and is often eaten at breakfast, as a snack, or as a dessert if it is made with fruit, chocolate ...
[82]
Bringing Jewish Baking Home to Europe - Tablet Magazine
Jan 4, 2023 · Of course, Jewish and European baking have their differences. They part ways at what Kratochvila calls “the lard divide. ... Jewish breads ...
[83]
(PDF) From Alsace to America: The Development and Migration of ...
This research examines the historical development of a distinctly Ashkenazi Jewish cuisine from its roots in the Alsace region of France, through the Jewish ...
[84]
THE SHABBAT TABLE: HEALTHY CHALLAH IN FIVE MINUTES A ...
Feb 17, 2017 · If you're avoiding butter, then vegetable oil (including coconut oil), makes a great challah. If you go with coconut oil or butter, you'll ...Missing: Caribbean adaptations
[85]
The Cuisine of South Africa's Jews - Aish.com
Klass explains that “we cook a huge range of food on the braai [like] corn bread, potatoes, steaks, chops, and boerewors, the best-tasting sausage in the world.
[86]
The peculiarly South African story of kitke - Daily Maverick
Feb 25, 2022 · ” She gives Sephardic (Spanish ancestry) Jewish recipes replete with olive oil, honey and spices. ... South African Jews use the word “challah” ...
[87]
Kosher Food Production in the United States and the Manischewitz ...
Mar 30, 2023 · As early as the 1910s, supermarkets in Northeastern cities were setting up small kosher sections for Passover and the High Holidays. In the ...
[88]
Marbled Rye Challah | The Nosher - My Jewish Learning
29 hr 25 minApr 13, 2015 · Marbled rye challah uses an overnight starter for depth of flavor, and a marbled effect is created by using both lighter and darker doughs.
[89]
Kneading their way to peace: Israeli and Emirati women bake challah
Dec 22, 2020 · Under a slogan of “Together” written in Hebrew, Arabic and English, hundreds of women prepared challah for Shabbat at the same time, kneading ...Missing: initiatives flatbread fusions
[90]
The Fluffiest Sourdough Challah | The Perfect Loaf
Feb 4, 2025 · My recipe for dairy-free sourdough challah. A culturally important Jewish bread that's fluffy, slightly sweet, and delicious.Missing: fusion | Show results with:fusion