Challah: A Traditional Jewish Bread

Challah, pronounced "hallah" and meaning literally "a loaf of bread," has special meaning. This braided bread is eaten by many Jews on the Sabbath and holidays. I make it for special occasions--usually at Christmas--but it's so beautiful and easy to make that it should be made more often.

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According to Jewish tradition, the three Sabbath meals on Friday night, Saturday at lunch, and Saturday late afternoon, as well as two holidays meals--one at night and then lunch the next day--all begin with two complete loaves of bread. This "double loaf" commemorates the miraculous manna that fell from the heavens when the Israelites wandered in the desert for 40 years after the Exodus from Egypt. (Ex.16) The manna didn't fall on the Sabbath, a day of holiness, but a double portion would fall the day before Sabbath. This bread, whether braided or not, is called challah.

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Each morning the Israelites found the manna on the ground with the dew, encased in two layers of dew to preserve its freshness. To represent the two layers of dew, the challahs are placed beneath a challah cover and over a tablecloth--or perhaps a challah board, thus re-creating the miracle of the manna in the desert. They gathered enough manna for one day except on Fridays, when they picked up enough for two days.

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In Exodus 16: 14, manna is described as hoarfrost in size--about 1/8 inch in diameter. It had to be collected before the sun melted it, and was white like coriander seed or pale amber, tasting like wafers made with honey as described in Numbers. The Israelites were to gather only enough manna for one day, about an omer (two dry quarts), and if they gathered too much, it bred worms and stank. Only the manna gathered on Fridays did not spoil. It could be ground up and used as flour for baking into cakes of bread. The manna was a sign of God's continuing provision for His people.

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An omer of manna was placed in a jar and kept in the tabernacle as a physical reminder of God's care--the total dependence of the people on God. As Moses reminded the children of Israel in Deut. 8:3: "So He humbled you, allowed you to hunger, and fed you with manna which you did not know nor did your fathers know, that He might make you know that man shall not live by bread alone; but man lives by every word that proceeds from the mouth of the Lord." These same words were quoted by Jesus to the devil in the book of Luke, when the devil tempted Him to turn stone into bread after fasting for 40 days and nights.

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Traditional challah recipes use a large number of eggs, fine white flour, water, and a little sugar. Modern recipes may use fewer eggs--or even no eggs--and whole wheat, oat, or spelt flour. Sometimes honey or molasses is the preferred sweetener. The dough is rolled into rope-shaped pieces, braided together and brushed with an egg wash. Challah is usually non-dairy--no milk--unlike the French Brioche that calls for both milk and butter. And since many Jews do not eat meat and dairy together, this bread can be eaten with any meal.

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The term challah may also refer to a small piece of dough that is traditionally separated from the rest of the dough before braiding. In biblical times, this portion of dough was set aside as a tithe for the Jewish priesthood, or "kohanim," as found in Num. 15:17-21. In Hebrew, the ritual is called "hafrashat challah." The challah was a means of sustenance for the priests, who had no income of their own.

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Today separating a piece of the challah is often a symbol for an act of kindness, and is referred to in symbolic terms. Separating the challah is traditionally a mitzvah (an act of kindness) performed especially by women. It is one of three mitzvot which women perform, the other two being the lighting of the Shabbat candles and family purity. Before the meal, there is a blessing said over the two loaves: "Blessed are you, Lord our God, king of the universe, who brings forth bread from the earth."

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This is the tradition of the challah. I have given a recipe for challah on my blog at http://memosfromimi.blogspot.com/. It is a delicious, light egg bread that makes wonderful French toast. It's easy to make, not much kneading at all, and the result is rather spectacular. If you want to lift your ordinary holiday bread into the extraordinary--try making challah. You can find many good recipes online and lots of beautiful pictures.

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Have a great week. Remember your Creator, His Son Jesus, and the Holy Spirit every day of your life. Be thankful and humble as you move through this world!

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Blessings...Mimi