How to Make Challah
The braided challah, which is made with eggs, is the Jewish Sabbath‑and‑holiday bread.
It is surrounded by folklore and tradition and loaded with symbolism. On festive occasions a blessing is said over two loaves, symbolizing the two portions of the manna that was distributed on Fridays to the children of Israel during their Exodus from Egypt. The breads are covered on the table by a decorative challah cover or a white napkin, which represents the dew that collected on the manna in the morning. Poppy and sesame seeds sprinkled on the bread also symbolize the manna that fell from heaven. Learn more about challah.
We had a fun morning making and learning about Challah with Malkie Herson from Chabbad in Basking Ridge, NJ. It was nice to see everyone.
Here's the recipe we made today.
- 1 cup warm water
- 2 tablespoons of yeast
- 1/2 cup of sugar
Dissolve the mixture and let sit until bubbles form on the surface and the yeast is activated(alive)
- 1 cup hot water
- 1 cup sugar
- 3 eggs
- 1/2 cup of oil
- 1 tablespoon of salt
- 7 cups of flour (add slowly a few cups at a time)
Now knead the dough until it feels elastic. Cover and leave to rise until it doubles in size.
Separate a piece of Challah dough and make a blessing: "Baruch atah ado-noi elo-hainu melech ha-olam asher k'dishanu b'mitzotav v'tzee-vanu l'hafrish challah"
Shape the dough into loaves and preheat your oven to 350 degrees. Bake for 40 minutes.