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Jewlish by Jaime Fun Ways to Braid Challah Video!

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Jewlish by Jaime Fun Ways to Braid Challah Video!

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How To Braid Challah In Unique and Impressive Ways

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Dont forget to oil the pan you are baking it on or in.
Bake the Challah once risen at 350 degrees for 30min
If you are freezing: don't forget to wrap it in saran. Then take it out at least two hours before you want to bake it. Put it in the oiled pan, and then let thaw and rise.

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Hugh Jackman Teaches Jimmy How to Bake Homemade Challah Bread

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GF Challah

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Have you been searching for a gluten-free challah recipe that actually works and tastes good? This collection of recipes proves that it's possible.

Before jumping in, you should know that there are two approaches to gluten-free challah: the grain-based method and the paleo route.

How do you know which challah recipe is right for you? If you're baking your challah for Shabbat and would like to say hamotzi over it, choose one of the first six recipes. If, on the other hand, you don't intend to bless your challah and would rather make a loaf with fewer and less obscure ingredients, choose one of the last two paleo recipes on this list. If you haven't considered paleo recipes before, they are a great resource because the diet excludes grains!

Finally, freshly baked challah can be yours again with one of these gluten-free recipes.

If you're curious, hamotzi-friendly recipes are such because they contain one of the five grains named in the Bible,-barley, rye, wheat, oat or spelt. Most of the shabbat-ready recipes here call for oat flour because it can be processed and approved as a gluten-free grain.

Gluten-Free Braided Challah by Bob's Red Mill
The king of artisanal flour provides us with a beginner-friendly recipe. Key ingredients include yeast, rice flour, tapioca flour, cornstarch, sorghum flour and xanthan gum. Remarkably, this challah can be twisted or braided.

The Ultimate Gluten Free Challah by The Nosher
Using a blend of oat, sorghum and tapioca flour, this challah is perfect for your next Shabbat. Eggs are optional here, so you can make it vegan as well.

Braidable Gluten-Free Challah from the Kvetching Editor
Finally, a gluten-free challah that lets your braiding skills shine! This recipe is relatively low-fuss because it calls for Cup-for-Cup Wholesome Flour, a rice and flax-based flour blend that's kosher and pareve.

Ultimate Gluten-Free Oat Challah from Couldn't be Parve
Sometimes, gluten-free challah is best when made in smaller portions. (They freeze well, too!) You'll need a silicone challah roll baking pan to make them.

Gluten Free Quick Challah from Joy of Kosher
After you blend your own gluten-free all purpose flour and mix together about a dozen more ingredients, we're not sure if this bread still qualifies as quick. We're including this recipe anyway because we think it would make an excellent sandwich bread.

Gluten Free Challah from Gluten-Free on a Shoestring
Here's a creative recipe from the experts behind Gluten Free on a Shoestring Bakes Bread. Their recipe also requires you to blend your own bread flour beforehand. One thing that makes this loaf unique is that it includes dairy (whey protein isolate). Please note: this recipe is dairy.

Paleo Challah from Cook it Up Paleo
This graceful looking gluten-free challah requires one type of flour (cassava), and just eight, relatively normal sounding ingredients. It's nut-free and coconut-free which makes it a great option for those with nut allergies.

Paleo Challah from ZenBelly Catering
This paleo loaf is the dreamchild of Simone Miller, who co-wrote the recentMy New Yiddish Kitchen: Gluten Free and Paleo Kosher Recipes for Holidays and Every Day. For this gorgeous, grainless loaf, you'll need a braided loaf pan, which will mold your sticky almond and potato batter into shape.

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The Best Gluten-Free Challah Recipes - My Jewish Learning

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Have you been searching for a gluten-free challah recipe that actually works and tastes good? This collection of recipes proves that it's possible. Before jumping in, you should know that there are two approaches to gluten-free challah: the grain-based method and the paleo route. How do you know which challah recipe is right for you?

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The only thing better than fresh from the oven soft fluffy challah, is fresh from the oven soft fluffy challah stuffed with golden caramelized onions, and chunks of pastrami combined with sweet tangy BBQ sauce topped off with crunchy fried onions. This is basically a meal for one very hungry, meat loving carb eating foodie (yup that's ME) However, if you would like to share then please note that this is not meant to be used for starting the meal after washing hands, but rather as an appetizer or side dish mid meal. I serve this epic fleishik (meaty) dish sliced up on a platter surrounding a bowl of spicy brown mustard for dipping.

Ingredients:
Challah dough (I use this recipe HERE)
4-5 medium sized onions, thinly sliced into half moons
Cooking oil
2 cups BBQ Sauce
1 package pastrami, chopped up
2 eggs whisked together combined with a tablespoon water.
Crunchy fried onions

Directions:
Cook sliced onions in a large pan with two tablespoons oil until caramelized (about 30-45 minutes until nicely golden browned). Once caramelized, combine with chopped pastrami and 1 cup of bbq sauce. Break prepared dough into pieces then roll out into long strands. Flatten strands and brush with bbq sauce then top with pastrami onion mixture and seal strand up before braiding challah. Top each challah with whisked eggs water mixture and sprinkle crunchy onions on top. Bake on 350′ for 20 minutes on top rack of oven then switch challah to bottom oven racks and bake an additional 20 minutes or until challah is golden browned on top. Best served warm with spicy brown mustard on the side.

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BBQ Pastrami Stuffed Challah - Kosher In The Kitch!

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The only thing better than fresh from the oven soft fluffy challah, is fresh from the oven soft fluffy challah stuffed with golden caramelized onions, and chunks of pastrami combined with sweet tangy BBQ sauce topped off with crunchy fried onions.

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We independently select these products-if you buy from one of our links, we may earn a commission.

Popular kosher blogger Chanie Apfelbaum, of the Busy in Brooklyn blog, has been a welcome addition to the Jewish recipe world. Her first cookbook, Millennial Kosher, is very popular among kosher cooks of all ages.

I've long been wanting to try Chanie's recipes, but when it came time to choose contenders for Kitchn's challah recipe showdown, I was torn on whether to include her challah. Because it uses honey rather than sugar as the primary sweetener, I wondered whether the outcome would be too different from the other recipes and therefore not a valid contender.

But these creative twists on classic Jewish recipes are what Chanie is known for (case in point: poutine latkes), so I threw her into the mix. Boy, am I glad I did.

Making Chanie Apfelbaum's Challah

Chanie's recipe uses the classic method of proofing the yeast with water and sugar before adding the other ingredients. Once the yeast had bubbled, I whisked in the honey, salt, oil, and one egg. Once the liquids were mixed together, I added the flour in two parts. This recipe calls for high-gluten flour, which I interpreted as bread flour, so I used King Arthur bread flour.

Chanie directs you to sift the flour because she says it makes the challah lighter. I have to admit that her challah was definitely lighter than the others, although in general I'm not big on sifting. I used all the flour in the 5-pound bag except for 1/4 cup.

Chanie's recipe wasn't specific about where and how to leave the dough to rise, so I did what I always do: I greased the bowl with my hands, rubbed more oil on top of the dough, added the dough to the bowl, and covered it with a dishtowel. I let it rise at room temperature for most of the time, but I placed the bowl on an open oven door with the oven on at 200 ° F for about 40 percent of the rising time.

I then made the crumb topping - a simple mix of flour, sugar, oil, and vanilla - and sprinkled it over the challah. It was very easy to make, and extremely tasty. The recipe gives a range for the amount of oil (1/3 to 1/2 cup), and I ended up needing the full 1/2 cup to get the ingredients to mix together.

Because I made four very large challahs, I baked them for 42 minutes. (Smaller loaves would have baked for about 35 minutes, which is what Chanie recommends). As always, I recommend baking for a few minutes less than what is specified, check the loaf for doneness, and then add more time if needed.

An Honest Review of Chanie Apfelbaum's Challah

Despite her unique spin on challah dough, Chanie's recipe creates a very classic-style challah, in the same ballpark as the other recipes in terms of look and texture, but with much more flavor. In fact, the texture of the baked challah was similar to my own challah recipe, which uses all sugar with just a tablespoon of honey.

This was the sweetest challah of the four contenders, although I still wouldn't call it sweet. It had the perfect long, stringy texture when I pulled it apart, and the flavor was really good. I would make this one again, but without the sweet topping, which I think is unnecessary. In short, Chanie's challah tasted to me how challah should taste and feel.

The one thing that surprised me about this recipe is that it uses five pounds of flour and only one egg (and Chanie even includes the option of omitting the egg if someone is allergic). But somehow, it all seems to work.

If You're Making Chanie's Challah, a Few Tips

1. Halve the recipe. Unless you want extra loaves to freeze to serve on other occasions, I would consider halving this recipe so it's more manageable to mix (as it is, this recipe makes a huge amount of dough - enough for 6 to 8 loaves - so mixing it is quite a workout). You would still end up with three to four challahs.

2. Opt for a different topping. Chanie's topping is tasty, but if you want to avoid the sugar, you can omit it and use sesame or poppy seeds instead (or, my personal favorite, everything bagel spice mix). The recipe makes a lot of topping, so halve or quarter the amounts listed, depending on how many sweet challahs you want. I prefer my challah toppings savory, but I'm told that many people enjoy the streusel-like topping.

Difficulty: 8/10

Taste and texture: 9/10

Appearance: 8/10

Overall: 9/10

Paula Shoyer

Contributor

Paula Shoyer is the author of The Kosher Baker, The Holiday Kosher Baker and The New Passover Menu. You can find her at thekosherbaker.com.

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I've Been Making Challah for Decades, and This Streusel-Topped One Might Be My New Favorite

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We independently select these products-if you buy from one of our links, we may earn a commission. Popular kosher blogger Chanie Apfelbaum, of the Busy in Brooklyn blog, has been a welcome addition to the Jewish recipe world. Her first cookbook, Millennial Kosher , is very popular among kosher cooks of all ages.

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The combination of deep, dark chocolate and silky, sweet cookie butter is rich and delicious, without being over the top. You can also try stuffing this chocolate challah dough with other favorite fillings, including peanut butter, raspberry jam, or even white chocolate for a beautiful contrasted challah.

You can also use this challah recipe and follow the directions below to make Chocolate Cookie Butter Rugelach.

Remove a chunk of chocolate challah dough (the size of your palm) and roll dough on a floured surface, 1/16-inch thick, in a circular shape.

Spread 2 tablespoons canola oil over dough and sprinkle with 3 tablespoons sugar. Spread cookie butter (about ½ cup) over dough.

Cut dough to make about 16 triangles. Roll triangles to form rugelach, by rolling larger side towards smaller side. Bake in a 350°F oven for 20 to 25 minutes.

Combine ¼ cup hot water and ¼ cup sugar and brush over warm rugelach. Eat immediately.

Duration

Cook Time

Prep Time

1 large challah or 2 smaller challahs Servings

Ingredients

Dough

1 ½ tablespoons dry yeast

1 ¼ cups lukewarm water

1 teaspoon sugar

½ cup dark cocoa powder

4 cups unbleached all-purpose flour, plus extra for dusting

½ tablespoon salt

½ cup + 2 tablespoons sugar

¼ cup vegetable oil

1 teaspoon pure vanilla extract

½ teaspoon cinnamon

Pinch nutmeg

2 eggs

1 cup cookie butter (link above), peanut or almond butter, for filling

Topping

1 egg, beaten with 1 teaspoon water

Crushed tea biscuit cookies (optional)

½ cup sugar (optional)

½ tablespoon cinnamon (optional)

Coarse sea salt (optional)

Preparation

1. In a small bowl, place yeast, 1 teaspoon sugar, and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.

2. In a large bowl or stand mixer fitted with the whisk attachment, mix together ½ cup cocoa powder with 1 cup flour, salt, sugar, vegetable oil, vanilla, cinnamon, and nutmeg. After the water-yeast mixture has become foamy, add to flour mixture. Mix thoroughly.

3. Add 1 cup of flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.

4. Add 1 cup of flour, mixing thoroughly, and then remove from bowl and place on a floured surface. Dough will not feel firm yet, but that's what you want. Knead remaining 1 cup flour into dough, continuing to knead for around 3 minutes. You can add slightly more than 1 cup flour if needed, but the dough should still feel light, otherwise your challah will turn out too dense.

5. Place dough in a greased bowl and cover with a damp towel. Allow to rise at least 3 hours or up to 4 hours.

6. Preheat oven to 350°F. Depending on whether you are doing a three-, four-, or six-strand braid, divide dough into sections. Roll each section into a rope and then flatten slightly. Generously spread a few tablespoons cookie butter down the center of each flattened strand. Fold the challah over the cookie butter and pinch tightly. Roll out the rope one more time.

7. Braid challah into desired shape. Allow challah to rise another 45 to 60 minutes, or until you can see the size has grown and challah seems light. This step is very important to ensure a light and fluffy challah.

8. In a small bowl beat 1 egg with 1 teaspoon water.

9. Brush egg wash liberally over challah. Sprinkle with crushed tea biscuit cookies if desired. If you cannot find tea biscuit cookies, combine ½ cup sugar with ½ tablespoon cinnamon and sprinkle on top along with thick sea salt.

10. If making one large challah, bake around 27-28 minutes; if making two smaller challahs, bake 24-26 minutes. Serve warm.

Recipe published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.

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The combination of deep, dark chocolate and silky, sweet cookie butter is rich and delicious, without being over the top. You can also try stuffing this chocolate challah dough with other favorite fillings, including peanut butter, raspberry jam, or even white chocolate for a beautiful contrasted challah.

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Rosh Hashona Challah with room for Honey

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Rosh Hashona Challah with room for Honey

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Want to learn more about where Challah comes from and all of it's names all over the world?

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https://www.aish.com/j/f/A_Brief_History_of_Challah.html

On my favorite cooking show "Chopped," I was horrified to see them repurposing our precious Shabbat delicacy - challah.

Okay, I confess. I'm a "reality TV" junkie, but hooked on those shows that actually require skill. Which is why I'm addicted to the food channel.

You see, I can't cook. Whenever I tried making matzah balls, I had emergency services on speed dial. "I'm experimenting!" would send my family careening through the screen door like the Roadrunner. When our son was young, I baked one big cookie with his name on top. Did I know it would run together during the baking and emerge looking like a miniature European dictator?

My favorite show is "Chopped" where four "common" geniuses vie in three rounds (apps, main, and dessert), from mystery baskets that contain weird stuff I mostly never heard of (buffalo ears, Poussin, watermelon radish, earthy sunchokes - and bubble gum) in less time than it takes me to floss my teeth. More, they must mix, "transform" and "repurpose" this panoply of impossibles.

What could they do to transform challah?! And why would they?

However, a few weeks ago, one of the "secret" ingredients in the basket to be "re-purposed" was challah.

What could they do to "transform" challah?! And more, why would they?

I immediately summoned 3,500 years of Jewish history and I was determined to be defensive.

Our challah is not to be fooled with. We Jews are masters at imbuing ordinary acts with symbolism. For thousands of years challah has been our Shabbat and holiday bread, and as for meanings, challah alone needs a thesaurus.

The first appearance of the word "challah" appears in the Bible (Numbers 15:18-21) as follows:

...When you enter the land where I bring you, it shall be that when you eat of the bread of the land, you shall set aside a portion for God. Of the first of your dough you shall set aside a loaf as an offering; as the offering of the threshing-floor, so you shall set it aside. From the first of your dough you shall give to God an offering throughout your generations.

The word "cake" is a translation of the Hebrew word " challah." The offering or portion of challah that was given to the priests ( kohanim) was called the mitzvah of " hafrashat challah " - separating the challah.

(In the days of the Temple in Jerusalem, Jews were told to separate 1/24 th of the doughs and give it to the kohanim every Shabbat. I'm the daughter of kohanim, but I've yet to receive a morsel.)

On Shabbat, the two challahs placed on our festive tables represent the double-portion of manna that fell on Friday, the heavenly bread that fed Jewish people during their 40 years in the desert.

The strands, arms intertwined, symbolize love, truth, peace, creation, freedom, harmony, family connection, unity and justice - following the simultaneous commandments to remember, observe and guard Shabbat ("Shamor" and "Zachor").

Twelve humps recall the miracle of the 12 loaves for the 12 tribes of Israel.

Round loaves on Rosh Hashanah symbolize continuity.

Ladder shapes, before the Yom Kippur fast, represents ascending to great heights.

On Purim, small triangular loaves represent Haman's ears.

On Shavuot, two oblongs side by side resemble the Tablets of the Law.

Next to matzah (and chicken), challah is what makes our world go round.

Challah History

The word challah (ḥallah plural: challot/ḥalloth/khallos) (Hebrew: חלה) is also called khale (eastern Yiddish, German and western Yiddish), berches (Swabian), barkis (Gothenburg), bergis (Stockholm), birkata in Judeo-Amharic, chałka (Polish), colaci (Romanian),and kitke (South Africa). Yet the origin of the word "challah" is as mysterious to me as me trying to bake one - from scratch.

The term challah comes from the Biblical commandment of " hafrashat challah," separating the challah for the cohen or priest. The word cChallah itself may come from the root word "Chalal" which means space. The term comes from the Biblical commandment of "hafrashat challah," or burning a bit to commemorate the destruction of the Temple.

Challah may come from "Gal" referring to a circle in Hebrew.

Others suggest "challah" may be derived from the amalgamation of: Hilu or hala, the Arabic root for "sweet." Nah.

The name "challah" was given applied to the bread in South Germany in the Middle Ages when it was adopted by Jews for Shabbat and holidays. John Cooper ( Eat and Be Satisfied) notes that the first mention was in the 15 th century. The term was coined in Austria. Before, the bread was called "berches," a name still used by Jews in some places today.

Every Friday evening, it's challah that heralds the Sabbath. Likewise on Jewish holidays.

The prayers and customs that accompany the mitzvah of making challah for the Sabbath are the same the world over, linking the present to the Book of Leviticus, when God instructed Moses to place two rows of six challot. For more than 4,000 years since, Jews have been delighting in challah for Shabbat.

On Friday night and holidays, this special, oh so delicious bread is also a reminder of the purity of the day of rest, as well as a remembrance of the deprivation of Eastern European Jews who lived on black bread during the week.

Special enough?

Wait! There's more ...

Tearing vs. Slicing: On "Chopped" I saw them slicing the challah instead of tearing! (I ran for the Slivovitz.) Oy vey. Abraham is rolling.

Schlissel challah:Whether a key of dough is baked inside or adorns the top, some still engage in this controversial practice. The key is a form of prayer to open up the gates of livelihood. Other interpretations see the key as understanding the basic necessities in life as stored for us in shamayim (heaven) behind locked gates. All we have to do is ask God to unlock the gates and fill our homes with blessings. Just as He unlocked the gates of sustenance to provide for us in those days in Israel, may He provide us with our needs now.

Salvation: A recent custom, 40 women devote their prayers while separating challah to those in need of salvation (illness, a worthy mate, the birth of a child). Separating challah is a segulah (good omen) for an easy, safe birth and some separate challah at least once in the ninth month of pregnancy.

Special enough yet?!

So, with this history in mind I watched what they did to OUR challah on "Chopped." Oy, what they made! I don't want to see (or understand) challah béchameled, cassoletted, chiffonaded, moled, rouladed, confited, aiolied, rouxed, coulisdied, ceviched, sabayoned into a pate, or encrouted in something. I don't want to see white chocolate (which should be an extra Jewish sin) using our challah! (Never mind the recipes for Challah and Apple Stuffed Pork Loin? Mit bacon or ham? QUICK! THE SLIVOVITZ!)

While "transforming" may be a sign of genius in today's world, let them play with goat's feet, dragonfruit, and yes, even Halvah with fried pickles. But there are just some things you don't futz with.

No ratings, and yes, even "geniuses" should be required to "repurpose" that which has had a purpose to We Jews for millennia.

Just as we don't need to "transform" Judaism, even for ratings, our challah stands alone (except for maybe some raisins, and French toast) - and like Judaism, should be dosed straight, with love, and respect for this ever-lasting mitzvah!

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https://www.aish.com/j/f/A_Brief_History_of_Challah.html On my favorite cooking show "Chopped," I was horrified to see them repurposing our precious Shabbat delicacy - challah. Okay, I confess. I'm a "reality TV" junkie, but hooked on those shows that actually require skill. Which is why I'm addicted to the food channel. You see, I can't cook.

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Turmeric Tahini Challah Recipe - My Jewish Learning

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I love playing with color, texture, and shape with my challah. Looking to create a red challah? Add beetroot powder. Green? Try ...

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The traditional challah braided bread greet us as the first taste of Shabbat. To show our love for Shabbat and holidays, we often get creative with challah shapes. To make most shapes we start with a coil. The best way is to flatten a disk with a rolling pin. Then, using your hands roll the disk into a log shape. Place gentle pressure on the log as you roll it out. You will need the log to make the bird, braided challahs and the tree.

After shaping, brush gently with beaten egg. Allow to rise for about 30 minutes and bake in a 350°F/165°C oven until golden.

Challah Bird

To make a challah bird, first make a thick log about 8 inches long. Tie into a knot with two ends sticking out. Flatten one end into the tail, cut three or four slices and fan it out. Pinch the other end into the head and beak. With a toothpick make a hole for the eyes and place an inverted chocolate chip or clove into the indent.

Challah Braiding

Click diagram to enlarge and follow instructions. Coming soon, how to make a six strand challah braid.

Challa Rose

Use a cookie cutter or inverted glass to make 5 or 6 circles. Overlay the circles as in the photo. Roll the circles. Cut in half for a small rose, or leave whole for a large one. Gently separate the layers. To add leaves, cut more circles and trim to shape them to ovals. Use a sharp knife and cut diagonal lines on each half of the oval to resemble veins on a leaf. Slip the leaf end under the rose. Bake on a cookie sheet or in a muffin tin. If you use a cookie sheet, you might need to slip a toothpick in the middle to keep the leaf petals together while baking. Remember to remove it before serving!

Get creative with flower shaped rolls and decorations for your breads.

Follow the photo instructions for how to make this elegant round challah.

Tree Challah: Shape four long logs. Take three and set in parallel lines. Starting 1/3 of the way down, braid and leave the ends unbraided as in the photo above. Weave the remaining log into the unbraided part. Coil these loose pieces into the top of the tree. See photo.
more ways with challah dough...
, Photo credits: www.foodwanderings.com , littlebirdiesecrets.blogspot.com , solnce-pek.livejournal.com kingarthurflour.com . Some photos came from Pinterest, please contact me to claim copyright. postila.ru and

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The traditional challah braided bread greet us as the first taste of Shabbat. To show our love for Shabbat and holidays, we often get creative with challah shapes. To make most shapes we start with a coil. The best way is to flatten a disk with a rolling pin.

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Smashing the Glass | Jewish Wedding Blog

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Here at Team STG, we love a good challah. (Although on second thought, is there anyone who doesn't?) In addition to being totally delicious - there is nothing, but nothing, like a slice fresh out of the oven - challah's just so evocative of cozy Shabbat dinners and nourishing holiday meals.

Usually it's simply (or not-so-simply) braided - with three, four, five, six, or even more strands - and while the more standard braided loaves can be plenty impressive in their own rights, today we're turning to some intrepid bakers of Instagram, for whom challah is more than a bread - it's an art form.

From Jewish symbols to animals, abstract designs to seasonal specialties, turns out you can shape your challah dough into just about anything. Though it's just a tiny smattering go all the gorgeous loaves we could've shared, feast your eyes on twelve of our very favorite bakes.

We've seen pull-apart challah before, but never like this - HOW stunning is this design from master baker @allegrabenitah?

This hamsa challah from @nomadbakery 's got us wondering why this palm-shaped good luck symbol doesn't show up more often when it comes to bread baking.

Just in time for Halloween (or really any autumnal occasion), @rebekahlowin brings us pumpkin challah rolls - which not only look like sweet lil' mini pumpkins, but taste like them too (well, sort of) thanks to pumpkin puree.

How elegant is this artistic sunrise (or sunset, your call!) challah from @challahprince?!

Okay, so it's not the shape we love about this one, but rather the colors - but either way, @whatjewwannaeat bakes up the prettiest rainbow challah we've ever seen. And Amy Kritzer, the blogger behind this iconic account, just happens to be a member of Smashing Life, our community for Jewish and Jew-ish women looking to lead authentic Jewish lives on their own terms!

It's a little late for this year, but keep this lulav and etrog challah by @poppyandprune - aka Smashing The Glass's very own Client Relations Manager, Emily Sacharin - in mind for next Sukkot!

For the Americans and Canadians among us, this adorable turkey challah from @challahmaven would make an unforgettable accompaniment to your Thanksgiving (or post-Thanksgiving Shabbat) table.

Loving this artistic rendition the Ten Commandments from @parshaltochallah!

We'll take a dozen of these sweet little challah roll birdies from @rochiepinson, please!

Our very own Smashing Life member Jenna Langert, aka @thesabrabaker, made this adorable saguaro challah in honor of her desert hometown of Tucson, Arizona!

Love this heart-shaped challah from @lions.bread - so simple, but so sweet.

Last but absolutely not least, we're positively bowled over by this pitch-perfect Torah challah, lovingly baked by @lechlechallah!

Which shape is YOUR favorite? Let us know in the comments, or come chat with us on Instagram at @yourjewishlife!

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12 Unique Challah Shapes for Your Shabbat Table - Smashing the Glass | Jewish Wedding Blog

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Here at Team STG, we love a good challah. (Although on second thought, is there anyone who doesn't?) In addition to being totally delicious - there is nothing, but nothing, like a slice fresh out of the oven - challah's just so evocative of cozy Shabbat dinners and nourishing holiday meals.

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@realmelindastrauss is one of my favourite TikTok creators, please go and check her out!

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Is there any food that reflects the beauty of Judaism more than a freshly baked challah? Jews and non-Jews alike love the flavor and shape of this delicious eggy bread. But challah is so much more than just bread. The tradition of challah is a very spiritual one; for observant Jews, it is a way to directly connect with the spiritual energy of God. In fact, baking challah is considered an important blessing in the Jewish home.

Today, the word challah is used to describe the beautiful loaf of braided bread that appears on Shabbat tables all over the world. In ancient times, challah referred to a small bit of dough that was set aside for the Temple priests as an offering to God:
Of the first of your dough you shall present a loaf as a contribution; like a contribution from the threshing floor, so shall you present it.
Numbers 15:20

Traditionally, challah is served on Shabbat and holidays. I like to think of challah as a "special occasion" bread because of the time and effort that goes into making it. You can certainly make challah any day of the year, but in my home the process is reserved for Shabbat and the major Jewish holidays (except for Passover, of course, when leavened bread is not allowed). The smell of freshly baked challah ushers in our weekly Shabbat celebration and puts everybody in a mood of gratitude. As blog reader Rabbi Gershon Steinberg-Caudill put it-"I love it when I finish making my Shabbat Challah. It smells like Shabbat!"

The ritual associated with separating and blessing the challah is somewhat complex process, dependent on the size of challah you are baking and your level of observance. Customs vary according to Halachic opinion; Ashkenazi and Sephardi traditions approach the blessing differently. If you are interested in learning more about the process of separating challah, there are many guides available online... or ask a trusted rabbi!

For me, baking challah is like a meditation. Kneading and rising, kneading again, shaping, braiding and baking-it all takes a lot more time than, say, baking brownies from an instant mix. But smelling the bread baking, then seeing your gloriously braided challah on the dinner table, really makes it all worthwhile. I hope this blog inspires you to try it yourself!

The following recipe is my favorite way to make challah, developed after many attempts to create a "foolproof" challah recipe. It's a rich, moist, eggy challah sweetened with honey. The multiple risings create a beautiful texture, and the egg wash results in a gorgeous golden crust. Feel free to sprinkle your challah with any of the toppings suggested in the recipe. You also can add raisins or chocolate chips to the dough (adding real chocolate will make it a dairy dish). No matter which way you choose to make it, challah is a delicious way to celebrate Shabbat, or any other holiday.

If you've never made challah before, remember to be patient. Baking challah is a simple process, but it does take time and effort. You may need to try it a few times to get a "feel" for the dough. If you follow my instructions exactly, you should be fine-I've tried to describe each step specifically. Comment me if you have any questions. For instructions on how to braid your challah, click the following link:

Challah Part 2: How to Braid Challah.

Good luck! 🙂
Mixing Bowls Pastry Brush Baking Sheet

1. Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of active dry yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. If it doesn't, your yeast may have expired, which means your bread won't rise-go buy some fresh yeast! This step Is called "proofing" the yeast - if you're using instant yeast you can skip this step and simply add the yeast to your dry ingredients. If you're using fresh yeast (or compressed or cake yeast), simply stir it into the lukewarm water to dissolve, then add the remaining wet ingredients - no need to wait for proofing.

2. Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour, or until the dough doubles in size. This may take longer depending on a number of things, including weather conditions... be patient! It's important to let the dough rise for best results.

3. Now your dough is ready to braid. If you plan to separate and bless the challah, do it prior to braiding. Click here to learn how to braid challah.

4. Note: I usually only put a single challah braid on a cookie sheet, since they tend to expand a lot when baking.

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Challah Bread Part 1: How to Make Challah Dough

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Is there any food that reflects the beauty of Judaism more than a freshly baked challah? Jews and non-Jews alike love the flavor and shape of this delicious eggy bread. But challah is so much more than just bread.

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As if making bread from scratch wasn't magical enough...

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How To Make a 4-Braided Challah | Challah Workshop Part 5

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And now for my favorite part of baking challah- braiding!! Braiding challah is super fun. I know some of you are probably thinking "this is way too complicated for me." But trust me, once you get a feel for the dough you'll fall in love with the braiding process. I've listed every potential mistake I can think of in this blog to help you stay on track. So why not jump in and give it a try? All that work will result in a gorgeous challah that you can proudly display as the centerpiece for your dinner table. I feel such a sense of accomplishment when I create a beautifully braided challah- it makes my inner artist happy!

If you need a challah recipe, or want to learn more about the blessing of challah, click on the following link:
Challah Part 1: The Blessing and the Dough
There are many different ways to braid a challah. I'm going to share my favorite ways with you here, including two ways to make a round loaf for Rosh Hashanah.

First, you need to learn how to make a nice even strand from the dough. All the braids are made from strands, so it's important to know how to make a fundamental strand shape.
Rolling Pin Large Wooden Cutting Board
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How to Braid Challah

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.

Challah Braiding Tips

Make sure your dough has completely risen using a two-rise process before you start to braid. If you don't, your strands may rise and expand while you are braiding, leading to a misshapen and sloppy-looking braid. The challah will still taste good, but it won't look as pretty.

Once you start braiding, continue until you are finished. If you walk away from a half-braided challah, you might lose your place in the braid, which can make things a lot more complicated.

For braids that start with the strands being pinched together at the top (four- and six-strand braids), pinch them somewhat loosely at the beginning of the braiding process. I've found that often I like to "unpinch" this top section when I'm finished braiding so I can re-braid the top of the challah into a tighter, neater braid. This gives a cleaner look to the challah overall.

If your dough is sticking to the board, keep your surface lightly floured as you braid.

Don't get discouraged! Making even strands and pretty braids takes some practice. Follow the steps here carefully, be patient with yourself, and most importantly HAVE FUN!

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How to Braid Challah - Learn to Braid Like a Pro

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And now for my favorite part of baking challah- braiding!! Braiding challah is super fun. I know some of you are probably thinking "this is way too complicated for me." But trust me, once you get a feel for the dough you'll fall in love with the braiding process.

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Here is the recipe we are using, perfect for making "Pay It Forward" Challah's