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Challah Bread is an Easter favorite that can be traced back to Biblical times. It was frequently served with wine and fish and marked the start of the Jewish Sabbath. The Challah, also known as khale, hallah and kitke, the specially braided bread is a favorite for Easter and Passover.

In Jewish tradition, the blessing of the Challah is done at the beginning of the Sabbath and holiday meals and is said to represent the manna that fell from heaven. This manna fell after the exodus of the Israelites from Egypt as they wandered the desert for forty years. It would fall just before the holidays and the Sabbath.

Ingredients:

cup warm water

1 pk yeast

1 tsp salt

1 tbs sugar

cup vegetable oil

21/2 cups flour

1 egg

cup cold water

2 tbs margarine, melted

Directions

1. Dissolve yeast in the cup warm water in a large bowl

2. Separate the egg and set aside the whites.

3. Add the yolk, sugar , salt and 1 cup of the flour to the yeast mixture and blend

4. Gradually mix remaining flour into the batter to form a dough

5. Knead until it is an elastic texture. Cover with a towel or wax paper

and allow to rise for 2 hours.

6. After dough has risen, place on a floured surface, push down and knead slightly.

7. Divide into 3 equal parts, roll into 10 12 inch lengths and braid

8. Place in greased pan and let rise to double.

7. Heat oven at 350 degrees

9. Mix egg white and cold water, brush over bread and bake for 20 to 35 minutes.

10. When done, remove from heat and brush with melted margarine.

This recipe makes one loaf. As it is the tradition to have 2 loaves, I suggest you make a second batch rather than doubling the recipe. You can make ahead as the Challah freezes nicely and then you just need to heat up in an oven set on 250 degrees F.

Learn more about this author, Joan Schroeder.
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