Challa

Challa, also known as challah or hallah, is a traditional Jewish bread, typically braided. It is eaten by Ashkenazi Jews on Shabbat and Jewish holidays, except for Passover. Challa is a rich bread made with eggs and often enriched with oil or butter and sugar or honey, which contributes to its distinctive flavor and texture. The braiding technique varies, with common forms including three-strand, four-strand, and six-strand braids, often representing the twelve tribes of Israel or the manna from heaven.

The dough for challah is usually leavened with yeast. Before baking, the loaf is often brushed with an egg wash, giving it a golden-brown sheen and a glossy crust. Sesame seeds or poppy seeds are sometimes sprinkled on top, symbolizing the manna that fell in the desert. The preparation of challa is deeply intertwined with Jewish tradition and hospitality, often made with care and intention. The aroma of challa baking is a familiar and comforting scent in many Jewish homes on Shabbat eve. While traditionally a Jewish food, challa has gained popularity and is enjoyed by people of various backgrounds for its delicious taste and soft, slightly sweet crumb. Its versatility allows it to be eaten plain, toasted, or used in French toast.