Advanced Challah Braiding Techniques | Jewish Cooking

CHALLAH

Challah is the special braided bread that is eaten on Shabbat and Festivals (except Passover). Challah is both sweeter and richer than regular bread, being made with egg. Challah is a symbol of the manna that God made fall from the heavens to feed the Israelites when they were in the desert for 40 years after their Exodus from Egypt. On Friday night, two loaves are traditionally served, alluding to the fact that on Friday God gave a double portion of Manna to enable the Sabbath to be a day of rest for both God and the Israelites.

While the exact origins of challah bread are unclear, but most people agree that modern challah started in Eastern Europe during the fifteenth century.

The braiding of the challah symbolizes the connectedness the Sabbath brings, with its purpose of allowing time for family, friends, worship, and study. Like the segments of the braid coming together, Shabbat brings unity. While challah can be braided with 3-9 strands, the typical 3-strand braid represents the three commandments of the Jewish Sabbath: Remember (Zachor) the Sabbath, observe and guard (shamor) the Sabbath, and the fact that God gave these two commandments simultaneously as one unit (b’dibbur echad) as the fourth commandment out of the ten commandments.

FAST RISE CHALLAH BREAD
https://www.food.com/recipe/amazing-f...
Makes 1 large or 2 small loaves. READY IN: 1hr 45mins

INGREDIENTS
4 tablespoons sugar
1 cup warm water
2 teaspoons salt
6 tablespoons oil
2 eggs
4 cups all-purpose or bread flour
3 teaspoons fast rising yeast
1 egg yolk

DIRECTIONS
1. Mix warm water, oil and egg together into a stand mixer bowl. Mix, with kneading hook, until blended.
2. Add salt, sugar, and yeast and flour (a small amount at a time). Mix with hook until a soft dough is formed. You may need to add a bit more warm water (or more flour if needed). Check the dough, it should be soft and slightly sticky. It should easily form into a smooth ball. When the right consistency is reached, knead with hook for 6 minutes.
3. Take dough ball out and place into oiled bowl-turn it over so that the oil in on all sides. Cover with saran wrap and let rise until doubled (about 30 minutes or more).
4. Punch down dough and divide into thirds. Roll each piece into a strand. Prepare a cookie sheet with parchment paper. Place all three strands onto sheet and braid. Cover with saran wrap and let rise again until doubled (about 30 minutes or more). In the meantime, preheat oven to 375°F.
5. Brush top of braid with beaten egg yolk and bake for 15-20 minutes or until golden brown.


Lisa Goldstein is the owner of a Challahluya!, a home-based business specializing in her unique challah and other holiday treats. She bakes challah weekly and takes orders for full size ($10) and mini ($5) challahs in plain, raisin, sesame, or poppyseed. She offers special pricing for bulk orders and ceremonial size challah, such as for b'nai mitzvah, weddings, and other special events. Join her Facebook group at   / 310412542732537   and/or follow her on Instagram at   / challahluya   to receive notifications and place orders. You can also order by email at [email protected].

Lisa will be offering full size and double size (large enough for your family and guests) round raisin, apple cinnamon, and plain challah for Rosh Hashanah, Break the Fast, Sukkot, and Atzeret-Simchat Torah. In addition, she will offer honey cake and apple cake.

When she's not baking, Lisa serves as Cantorial Soloist and Educator of Temple Chai in San Antonio.