Challah bread is a traditional Jewish style bread that is often served on the Jewish Sabbath and special holidays.
….”Jewish tradition, the three Sabbath meals and two holiday meals each begin with two complete loaves of bread. This “double loaf” commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt. The manna did not fall on the Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath.] It is these hunks of bread, recognizable by their traditional braided style (although some more modern recipes are not braided that are commonly referred to as challah.”
- 2 packages dry active yeast (about 4½ tsp)
- 2½ C warm water
- 6 Tbsp sugar
- 2 tsp salt
- ⅓ C vegetable or canola oil
- 3 eggs plus white of one additional egg for glaze
- 6½ to 8½ C flour (add until dough is slightly sticky)
- Glaze: 1 egg white mixed with 1 tsp cold water.