Challah

Challah is a cherished bread in Jewish cuisine, traditionally enjoyed during special occasions like Shabbat and major Jewish holidays. This bread, often braided, holds deep cultural and religious significance. The name "challah" traces back to the Bible, referring to the portion of dough set aside as an offering before baking.

In Ashkenazi traditions, challah is typically made from a combination of eggs, white flour, water, sugar, yeast, oil, and salt. In contrast, Sephardic versions may include eggs or sugar but do not always require the dough offering. To enhance its flavor, challah can be enriched with raisins, saffron, or various seeds. Importantly, challah is usually parve, meaning it contains no dairy or meat, adhering to Kashrut dietary laws.

Challah isn’t just about taste; it’s steeped in ritual. It plays a key role in Sabbath and holiday meals, with specific blessings recited before slicing or tearing the bread. Afterward, the bread is salted as a symbol of the eternal covenant between God and Israel and then shared among everyone present.

Special occasions call for unique challah preparations. For instance, during Rosh Hashanah, a circular challah, symbolizing the cycle of the year, is often made with raisins and honey. Shlissel challah, shaped like a key, is baked as a custom for livelihood. Additionally, challah rolls, which are smaller and similar to traditional challah, are commonly served during Shabbat and holiday meals.

Challah has counterparts in various cultures, such as the Bulgarian kozunak, Romanian cozonac, and Greek tsoureki. While these breads share similarities in being egg-enriched and sometimes braided, they each have distinctive ingredients and preparation methods. Brioche, for example, is a rich bread containing butter and milk, but it isn’t braided.