A traditional Jewish yeasted bread enriched with eggs to give it a distinctive yellowish interior and a smooth brown exterior sprinkled with poppy or sesame seeds. The bread is baked by fulfilling the Mitzvah of Challah. According to the Torah, before baking, a piece of dough must be separated and given to the Kohen (priest). Today, bakers incinerate the dough in the oven before baking their bread. This Mitzvah is called Challah.
The seeds on top of the bread symbolizes the manna that fell from heaven after the exodus from Egypt. Jewish customs require that meals begin by blessing of two loaves since a double portion of manna fell from heaven on Friday to last through Saturday Shabbat (day of rest and seventh day of the week). This special bread is usually braided and consumed on ceremonial occasions such as Shabbat and Jewish holidays other than Passover. Each loaf is braided with three strands with the two loaves having six strands. The six days of week brought together signifying unity and harmony.
Easy to make at home, enjoyed warm or at room temperature. Rich, delicious, an excellent choice for sandwich, french toast or pudding. The dough can also be enhanced with additions of either sweet or savoury ingredients. Variations with chocolate chips, dried cranberries, currants, cinnamon, orange zest, nuts, raisins, olives, onion, garlic, rosemary or sun-dried tomatoes, just to name a few.
The seeds on top of the bread symbolizes the manna that fell from heaven after the exodus from Egypt. Jewish customs require that meals begin by blessing of two loaves since a double portion of manna fell from heaven on Friday to last through Saturday Shabbat (day of rest and seventh day of the week). This special bread is usually braided and consumed on ceremonial occasions such as Shabbat and Jewish holidays other than Passover. Each loaf is braided with three strands with the two loaves having six strands. The six days of week brought together signifying unity and harmony.
Easy to make at home, enjoyed warm or at room temperature. Rich, delicious, an excellent choice for sandwich, french toast or pudding. The dough can also be enhanced with additions of either sweet or savoury ingredients. Variations with chocolate chips, dried cranberries, currants, cinnamon, orange zest, nuts, raisins, olives, onion, garlic, rosemary or sun-dried tomatoes, just to name a few.
   Divided into 2/3 and 1/3  Above 3 rolled into ropes  Loaves risen after 30 mins  Small loaf placed on top of the larger one |    Each then separated into 3  Braided loaves set to rise  Big loaf brushed with egg  Loaf baking in the oven |
Challah Bread
(Yields 1 loaf)
Ingredients:
3 cups all-purpose flour
2 1/4 teaspoons dry yeast
3/4 cup lukewarm water
3 eggs
5 teaspoons sugar
1/4 cup butter (softened)
1 teaspoon poppy or black sesame seeds
1 teaspoon salt
Method:
Stir the yeast with the lukewarm water and 1 teaspoon sugar. Set aside for few minutes to foam and froth.
Separate the yolk from one egg and keep it aside to glaze the bread before baking. Beat the white with the other two eggs.
Sift flour with salt in a bowl. Add the yeast mixture, beaten eggs, balance 4 teaspoons sugar, butter and salt. Mix to form a dough. Turn out onto a lightly floured surface and knead well for 5 to 8 minutes to a soft, smooth dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place for 1 and 1/2 hours.
Punch the dough down to deflate the air. Divide the dough into 2 pieces (2/3 and 1/3). Now, split the 2/3 piece into 3 equal parts. Roll each into a 12-inch rope. Place ropes on a baking sheet lined with a silpat or parchment paper. Braid and pinch both ends firmly to seal.
With the 1/3 piece, separate into 3 equal pieces. Roll each into a 10-inch rope. Place ropes on a baking sheet lined with a silpat or parchment. Braid and pinch the ends firmly to seal. Cover with a tea towel and let the two loaves rise in a warm place until doubled in size, about 30 to 45 minutes.
Preheat oven to 400 F or 200 C.
Beat reserved egg yolk with 1 teaspoon water. Brush over the larger loaf after 30 minutes of rising. Carefully lift the smaller loaf and place on top of the larger one ensuring to leave 1-inch on either sides. Apply egg wash all over the two loaves adhered to each other. Sprinkle with poppy or sesame seeds.
Transfer baking sheet in the preheated oven. Bake for 20 minutes, until golden brown and done. Remove and cool on a wire rack.
Serve warm or at room temperature.
