Bread

Challah

Challah, a beautifully braided and slightly sweet bread, is a cherished staple in Jewish cuisine and a delightful addition to any table. Its golden-brown crust, tender crumb, and glossy appearance make it not only a delicious bread but also an edible work of art. Challah is enjoyed on Shabbat (the Jewish Sabbath) and holidays, and it carries cultural and religious significance. It’s often shaped into intricate braids, adding a touch of symbolism to its culinary appeal. In this guide, we’ll explore the history of Challah and provide you with a detailed recipe to create your own.

The history of Challah is deeply rooted in Jewish tradition and goes back centuries. The word “Challah” itself comes from the Hebrew word “חַלָּה,” which refers to a portion of dough that was traditionally set aside as an offering to the Temple in ancient times. While the practice of offering Challah has evolved over the centuries, the bread itself has remained a central element of Jewish cuisine and culture.

Challah holds particular significance during Shabbat, which begins on Friday evening and continues until Saturday evening. It is customary to have at least two Challah loaves on the Shabbat table, representing the double portion of manna that fell from heaven to sustain the Israelites during their 40-year journey in the desert.

The braided shape of Challah carries special symbolism as well. It is often braided with three, four, or six strands, each strand representing various aspects of Jewish faith and tradition, such as truth, peace, and unity. The intricate braids also symbolize the intertwining of life’s complexities and the importance of unity within the community.

Throughout Jewish history and across different cultures, Challah has taken on various regional and seasonal variations, incorporating ingredients like honey, raisins, and spices. It remains a beloved bread that brings families and communities together, both in celebration and in reflection.

INGREDIENTS

For the Dough:

4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup granulated sugar
1 1/2 teaspoons salt
2 large eggs, plus 1 yolk (reserve the white for brushing)
1/4 cup vegetable oil
1 1/4 cups warm water (110°F to 115°F or 45°C to 50°C)

For the Glaze (optional):

1 egg white
1 tablespoon water

INSTRUCTIONS

1. Activate the yeast:

In a small bowl, combine 1/4 cup of warm water and 1 teaspoon of sugar. Stir to dissolve the sugar.
Sprinkle the yeast over the water mixture and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.

2. Mix the dry ingredients:

In a large mixing bowl, combine the all-purpose flour, remaining sugar, and salt.

3. Combine the wet ingredients:

In a separate bowl, whisk together the 2 eggs, 1 egg yolk, vegetable oil, and the remaining 1 cup of warm water.
Add the activated yeast mixture to the wet ingredients and mix well.

4. Mix the dough:

Pour the wet ingredients into the bowl with the dry ingredients.
Mix everything together until a dough forms.

5. Knead the dough:

Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Add more flour as needed to prevent sticking.

6. First rise:

Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size.

7. Divide and shape:

Once the dough has risen, punch it down and divide it into the number of strands you want for your braid (usually 3, 4, or 6).
Roll each portion into long ropes of equal length.

8. Braid the Challah:

Lay the ropes side by side.
Starting from one end, braid the ropes together.
Pinch the ends to seal and tuck them under the loaf.

9. Second rise:

Place the braided Challah on a baking sheet lined with parchment paper.
Cover it again and let it rise for another 30-45 minutes.

10. Preheat and glaze (optional):

Preheat your oven to 350°F (175°C).
Optionally, whisk together the egg white and water and brush it over the Challah for a shiny finish.

11. Bake:

Bake the Challah for 25-30 minutes or until it’s golden brown and sounds hollow when tapped on the bottom.

12. Cool and enjoy:

Allow the Challah to cool on a wire rack before slicing.
Serve slices of this beautiful and meaningful bread as part of your Shabbat or holiday meal, or enjoy it as a delightful treat anytime.

Celebrate the tradition, symbolism, and deliciousness of your homemade Challah—a reflection of the rich heritage and cultural significance of this beloved bread.