It’s that time of year where Judaism and Christianity truly come together. We are between the Jewish Passover and the Christian Easter celebrations. What could be a better bake than a traditional Easter bread? While Judaism and Christianity have some distinctively different beliefs, there is one bread that connects them both like the week between Passover and Easter. I really believe that bread is the challah.
Why challah?
While challah is “forbidden” during Passover, since it is a leavened bread, it is still a Jewish bread. It is commonly eaten during Shabbat which is the Sabbath for the Jewish referring to every Friday evening to Saturday evening. It is typically consumed year round and on special occasions. Ironically, it is also the basis of most Easter breads from around the world. If you look at different Easter bread recipes, you’ll notice they contain a higher-in-fat (10%, at least), sweet and egg-enriched dough that is basically a variation of the traditional Jewish challah.
How did I determine which “Easter” bread to bake?
In my search for a good traditional combined Jewish/Easter bake, I was conflicted with the many variations of the same bread. Which should I bake? The answer was quite simple: go back to the basics. In looking at so many recipes from various countries throughout the world, I heard challah loud and clear. It was the basic recipe I was looking for to represent both religions and to satisfy my Easter-bake needs.
What is so unique about challah bread?
The ingredients in challah bread are rather common to other enriched dough. Enriched dough is simply a dough with fat and sweetener like eggs, sugar, milk, butter, and/or oil. Challah bread recipes are very closely related to the French brioche. However, the symbolic elements, particularly the artistic shaping, are what make this bread unique.
The Jewish bread “challah” is a Hebrew word that means a “loaf of bread” or more specifically in Hebrew as “portion”. However, over thousands of years, it came to be known as a specific type of sweet, braided, or twisted bread.
Traditionally, the baker removed a very small section of dough (no smaller than an olive) from the main loaf while kneading to be used as an offering (originally to religious leaders). Today, bakers tear off a small piece of dough, wrap it in foil, and throw it in the fire with a blessing. That small offering is called “challah”.
What are some of these challah symbolic elements?
Why do challah recipes make 2 loaves?
Most challah recipes make two loaves of bread. Two is symbolic for the two portions of manna that were distributed on Fridays to the children of Israel during their Exodus from Egypt. They were given one portion (1 portion = 1 omer = 43 oz) on a daily basis except on Fridays. On this day, they received two portions to last through Saturday evening (their 7th day, day of rest). This period of time from Friday evening to Saturday evening is known as Shabbat (Sabbath) and is recognized as such today.
Manna? Huh?
In the Bible, the Israelites described manna as white flakes similar to coriander seed (or sesame seed) with a hint of sweetness like honey. It fell from the sky everyday while the Israelites wandered in the desert for 40 years. Supposedly, one portion of manna a day satiated the Israelites.
The bread shape symbols
The braided challah has several meanings. The braids resemble a ladder in reference to the ascent into heaven. The braids when formed into a circle represent a crown to symbolize God as the King of the Universe. And finally, the braids can symbolize arms intertwined to represent love.
While I chose to make the traditional braided challah, there are other common shapes with symbolic meanings. The spiral round challah symbolizes the continuity of creation. The bird shapes symbolize the Lord shielding Jerusalem as described in the book of Isaiah 31:5.
Want details of this bread?
See my video entitled “Beautiful Challah Bread: Perfect Mix of Judaism and Christianity“. Included are step-by-step directions on the 6-braid technique.
If you’re only interested in watching the 6-Braid technique, I have a separate video only on that. Check it out here!
Beautiful Challah Bread: Perfect Mix of Judaism and Christianity
Ingredients
Dough Ingredients
- 8 cups all-purpose flour sifted
- 2½ tbsp active dry yeast 3 full pkgs + 1 partial (4 pkgs)
- 6 tbsp granulated sugar
- 5 tbsp neutral oil avocado, sunflower, grapeseed, vegetable
- 1 tbsp white sesame seeds plus more for topping
- 2 tsp salt
- 2 eggs +1 white beaten
- 2 cups warm water (100°-110°) use more or less depending on dough feel
Dough Topping
- 2 tsp water
- 2 egg yolks use the one leftover from the egg white that was mixed in the dough and add 1 more
- white sesame seeds to sprinkle on top poppy seeds or coriander seeds
Instructions
Dough and Topping Directions
- In the bowl of a stand mixer or large bowl, if making by hand, add the sifted flour, yeast, sugar, oil, sesame seeds, and eggs. Stir or use the dough hook to combine ingredients.
- With the mixer on low, slowing pour in the water adding enough for the dough to come together. You may need more or less than 2 cups depending on the dough feel. It should be tacky but not too sticky. If it's too sticky and wet, add a tbsp more flour. Continue to adjust until the dough is the tacky consistency.
- Knead in the salt using the dough hook or by hand and continue to knead 6-8 minutes with the dough hook or 10 minutes by hand.
- Remove dough hook and punch down dough into the large bowl. Cover with plastic wrap sprayed with cooking spray leaving the plastic loose at the top as the dough will likely rise above the bowl. Ensure the plastic is secure around the bowl to prevent drafts. Place the bowl in a warm area for 1-1½ hours or until doubled in size.
- Deflate the dough and scoop it out onto a lightly floured work surface. Knead a few times until it all comes together and is deflated. Knead it into a nice round ball. Cut it in half and set one half aside. From these 2 halves, you can make 2 challahs which will be very large and include 6 braids each. Or you can make 4 challahs which will be much smaller and made with 3 braids each.
- To form the challahs, divide the large dough in half and set one aside. Take one of the two halves and divide it in half again. Divide these new two halves into thirds. This will give you 6 balls of dough for 1 challah or 3 balls of dough each for 2 challahs from this one half.
- Roll out each of the 6 balls of dough into ropes about 12" long each. You can use all 6 ropes to braid into 1 challah or divide them and use 3 ropes to make 2 separate challahs.
- If making a 6-braid challah, line all 6 dough ropes side-by-side touching. Pinch 1 end together to seal that end so the ropes are all connected. Take the strand on the far right and lay it past the 2 strands next to it towards the center. Take the 2nd strand from the left and move it to the far right. Take the outside left strand and move it towards the center past the 2 strands next to it. Continue until the challah is fully braided. Remember to manipulate each strand before returning to the 1st strand and so forth. Once the braid is complete, pinch and seal the braid tightly at that end. Adjust the braiding technique to fit your skill level and desired aesthetics of the bread. The key is to have uniform thickness from one end to the other with a tight intertwining of ropes from end to end. Be sure both ends are sealed tightly to prevent the loaf from separating as it rises and bakes.
- If making a 3-braid challah, line 3 dough ropes side-by-side touching. Pinch 1 end together to seal that end so the ropes are all connected. Then just simply intertwine the 3 ropes to form a braid all the way down to the other end. Once the braid is complete, pinch and seal the braid tightly at that end. Adjust the braiding technique to fit your skill level and desired aesthetics of the bread. The key is to have uniform thickness from one end to the other with a tight intertwining of ropes from end to end. Be sure both ends are sealed tightly to prevent the loaf from separating as it rises and bakes. Repeat these steps for the other 3 ropes.
- Repeat the same steps with the other half of dough that you set aside before making the 3 or 6-braid challahs.
- Place the 2 or 4 challahs on 1 or 2 baking sheets lined with parchment paper spacing them 2"-3" apart to allow for rising and to expand while baking.
- Cover the challahs with plastic wrap sprayed with cooking spray and set them aside in a warm area to rise and puff up for 30 minutes.
- At the 15 minute mark into the rise, preheat the oven to 350˚F / 177˚C.
- While the oven is preheating, make the topping. In a small bowl, whisk the egg yolks and water and set aside until the rise time is complete.
- Once the challahs have puffed up, carefully remove the plastic wrap and lightly brush on the egg yolk and water mixture covering tops and sides of all challah loaves. Sprinkle on sesame seeds, as much as you'd like.
- Place the challahs in the oven to bake. If baking 3-4 challahs, check for doneness at 20 minutes. If baking 2 challahs check for doneness at 30 minutes. Regardless of the number of loaves, the challahs should be dark brown and crusty on top. If you have a thermometer, check that the internal temperature of each is at least 190˚F / 88˚C to ensure all bread loaves are done.
- Doneness guide: 3-4 challahs will take 20-30 minutes to bake while 2 challahs will take 30-40 (maybe a little longer) minutes to bake. Check internal temperature to be sure.
- When bread is done, you can let it cool or go ahead and dig in. Slice and store in freezer for up to a couple of months and take out slices as you want them.
Video
Notes
Recipe thoughts
After looking at many challah recipes, I eventually adapted a couple to fit my needs as a homebaker. Interestingly enough, most challah recipes were not helpful in describing braiding techniques. I had to research and also play around with my dough to come up with a suitable way of describing the more complex six-braided loaves. Nevertheless, I’m very happy with my final result and have created a reliable recipe with reliable directions that I hope will work for you, too. If you use this recipe and have some helpful tips, please let me know. There’s always room to grow and learn.
Final thoughts on challah
Challah is a great basic, classic, versatile bread to be eaten with any meal. You can slice it and eat it as sandwich bread or use it to make French toast. Add some butter and jam for breakfast or use it to sop up the juices from your meat, veggies, or soups.
More importantly, while challah is an all-around good bread (the foundation of most sweet breads), its roots are religiously significant and make a great dinner table discussion of both Judaism and Christianity. Regardless of your beliefs, at its core, this bread is full of hope and inspiration. Oh, and don’t forget a great meal accompaniment, too! 😊
Interested in some other mildly sweet breads? Check out these recipes.
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