Why Do Jews Eat Challah on Shabbat?

Challah, soft and rich, brushed with egg wash, and woven into complex shapes or beautiful braids, is served in households around the world with Shabbat dinner. In many parts of the U.S. and Europe, challah appears more similar than different — golden, shiny, braided and perhaps dusted with poppy or sesame seeds. Sephardic loaves, on the other hand, take on different flavors, shapes and textures. How did Shabbat’s symbolic bread become the beloved rich and eggy braided loaf that’s baked and enjoyed by millions, worldwide?

Posted on January 20, 2017

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Make A Fruit Cake Challah For the Ultimate Holiday Mashup

Keith Cohen, owner of the 100-year-old Orwasher’s Bakery on Manhattan’s Upper East Side, created this fruit and nut studded ‘Holiday Challah’ as a sweet and light-hearted way to celebrate the holiday season. This bread has a beautiful interior that is sprinkled with color from the dried fruit and pistachios. The Holiday Challah is great as toast with tea or coffee—or even better–slice it thinly and bake the slices on a sheet pan until crisp, making a biscotti-like treat.

Posted on December 21, 2016

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Gingersnap and Apple Challah Recipe

No, this isn’t a Christmas cookie. The flavors are straight out of the Germanic regions, like Alsace-Lorraine, Germany, and Austria, where Jews lived for many, many centuries, and where many were a vital part of spice business. This bread bursts with ginger from gingersnap cookies and fresh ginger. It’s distinctly sweet, mildly hot, richly spiced, and it’s all supported with the warm undertones of apples. Enrobed in the enriched challah dough, this really is a treat. It makes a wonderfully fragrant, complex loaf that is great for any autumn or winter celebration.

Posted on October 10, 2016

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