Challah – the C is Silent
The history of Challah is deeply intertwined with Jewish culture and tradition. Challah is a special bread that is typically eaten on the Jewish Sabbath and on Jewish holidays.
The word "Challah" comes from the Hebrew word "chala," which means "to separate." This refers to the biblical commandment to separate a portion of dough when baking bread, and to give it as an offering to the priests in the Temple. This practice is called "hafrashat challah" and is still observed by some Jewish communities today.
Over time, Challah became a symbol of Jewish identity and tradition. In medieval Europe, Challah was often used as a way to mark special occasions and was served at weddings and other celebrations. In Eastern Europe, Challah was often braided and decorated with poppy seeds or sesame seeds.
In addition to its cultural significance, Challah also has religious symbolism. The braided shape of the bread represents unity and togetherness, while the two loaves of Challah that are traditionally eaten on the Sabbath represent the double portion of manna that the Israelites received in the wilderness.
Today, Challah remains an important part of Jewish cuisine and culture, and is enjoyed by Jews all over the world. The recipe for Challah has evolved over time, and there are many variations, but the basic ingredients and symbolic significance of the bread have remained the same.
Here is a basic recipe for making Challah:
Ingredients:
4 cups bread flour
2 1/4 tsp active dry yeast
1/4 cup honey
2 eggs plus 1 egg yolk
1/4 cup vegetable oil
1 1/2 tsp salt
1/2 cup warm water
1 egg, beaten (for egg wash)
Instructions:
In a large mixing bowl, combine the flour, yeast, and salt.
In a separate bowl, whisk together the honey, eggs, egg yolk, oil, and warm water.
Add the wet ingredients to the dry ingredients, and mix until the dough comes together.
Turn the dough out onto a floured surface, and knead for about 10 minutes, until the dough is smooth and elastic.
Place the dough in a greased bowl, and cover with a clean dish towel. Let the dough rise in a warm, draft-free place for about 1-2 hours, until it has doubled in size.
Punch down the dough, and divide it into 3 or 6 equal pieces, depending on how many braids you want to make. Roll each piece into a long rope, and braid the ropes together.
Place the braided dough on a baking sheet lined with parchment paper. Cover with a clean dish towel, and let rise again for another 30-60 minutes, until it has doubled in size.
Preheat the oven to 350°F (175°C). Brush the Challah with the beaten egg.
Bake for 25-30 minutes, until the Challah is golden brown and sounds hollow when tapped on the bottom.
Let the Challah cool on a wire rack before serving. Enjoy!
Note: You can customize your Challah by adding raisins, cinnamon, or other spices to the dough before baking.