Challah bread is a traditional Jewish bread, that is often made for Jewish holidays, or Sabbath (Shabbat). Ritually-acceptable challah is made of dough from which a small portion has been set aside as an offering It’s almost brioche texture, makes this bread perfect alone, or paired with honey, olive oil, or even cheese. It also makes a great sandwich bread, and serves perfectly with dinner. There are many ways to prepare Challah, and you can top it with Kosher Salt, Sesame seeds, or poppy seeds. You can even mix fruit into the Challah dough for a sweet treat, or Herbs for a savory. You can also make a cinnamon challah bread, with the process being similar to that of cinnamon rolls, which is also one of my personal favorite alternatives.
In Jewish tradition, Challah bread is made for the three Sabbath meals, which occur (Friday night, Saturday lunch, and Saturday late afternoon). As for holidays, it would be served over two holiday meals (one at night and lunch the following day). Typically, a “double loaf” (in Hebrew: lechem mishneh) observes the manna that fell from the heavens when the Israelites wandered in the desert after the Exodus. The manna that God provided did not fall on Sabbath or holidays; instead, a double portion would fall the day before the holiday or Sabbath.
While Challah can be made with 3, 4, 5, 6, 7 or 8 strands of dough, in some traditions, each loaf is woven with six strands of dough. Together, the loaves have twelve strands, suggesting the remembrance of the twelve loaves of the showbread offering in the Temple, and the 12 tribes of Israel.
made using the pretzel method, and poppy seed method.
Here is my favorite Challah Bread Recipe