Label
All
0
Clear all filters

Alan Davidson

Challah

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

challah (or challa or chollah) pronounced ‘hallah’, a Jewish sabbath bread which is made with eggs and white flour, and sometimes coloured light gold with saffron.

The bread is braided or twisted and glazed with beaten egg and sprinkled with sesame or poppy seeds. Two loaves are served at each of the three sabbath meals, as a remembrance of the double portion of manna which fell for the Israelites in the wilderness to provide food both for the sixth day and for the succeeding sabbath day.
For certain festivals, e.g. Rosh Hashana and Yom Kippur, the challah may be rounded rather than braided. It might then be decorated with a dove wing or ladder made from surplus dough.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title