The head of the household recites the blessing over bread: " Baruch atah Adonai, eloheinu melech ha'olam, hamotzi lechem min ha'aretz" (Translation: "Blessed are you L ORD our God, King of the Universe, who brings forth bread from the earth").(It is customary not to talk between this washing and consumption of the bread. Each attendee ritually washes their hands in preparation for eating bread.Covering the challah allows the Kiddush blessing to come first.) (Normally, in the order of saying blessings, bread would precede wine. The challah is covered, customarily with a dedicated challah cover cloth.Collection of the Auschwitz Jewish Centre Rituals and religious significance Ĭhallah cover for Sabbath, interwar period. It may be topped with sesame or other seeds according to various Minhagim. They may contain eggs or olive oil in the dough as well as water, sugar, yeast, salt, honey and raisins.
Israeli breads for shabbat are very diverse, reflecting the traditions of Persian, Iraqi, Moroccan, Russian, Polish, Yemeni, and other Jewish communities who live in the State of Israel. Both egg and water challah are usually brushed with an egg wash before baking to add a golden sheen.Ĭhallah is usually pareve (containing neither dairy nor meat-important in the laws of Kashrut), unlike brioche and other enriched European breads, which contain butter or milk. Poppy or sesame (Ashkenazi) and anise or sesame (Sephardi) seeds may be added to the dough or sprinkled on top. After the first rising, the dough is rolled into rope-shaped pieces which are braided, though local (hands in Lithuania, fish or hands in Tunisia) and seasonal (round, sometimes with a bird's head in the centre) varieties also exist. While braided breads are sometimes found in Sephardic cuisine, they are typically not challah but are variants of regional breads like çörek, eaten by Jews and non-Jews alike.Įgg challah sometimes also contains raisins and/or saffron. This would change the blessing used over the bread from Hamotzi (bread) to Mezonot (cake, dessert breads, etc.) which would invalidate it for use during the Kiddush for Shabbat. Modern recipes may replace white flour with whole wheat, oat, or spelt flour or sugar with honey or molasses.Īccording to Sephardic Jewish observance of halachah, a bread with too much sugar changes the status of the bread to cake. Most traditional Ashkenazi challah recipes use numerous eggs, fine white flour, water, sugar, yeast, oil (such as vegetable or canola), and salt, but "water challah" made without eggs and having a texture like French baguette also exists, which is typically suitable for those following vegan diets. In the Middle East, regional Shabbat breads were simply referred to by the local word for bread, such as noon in Farsi or khubz in Arabic. These names originated from Proto-Slavic kolo meaning "circle", or "wheel", and refer to the circular form of the loaf. These are the Russian and Ukrainian kalach, the Serbian kolač, the Hungarian kalács, and the Romanian colac. The term koylatch is cognate with the names of similar braided breads which are consumed on special occasions by other cultures outside the Jewish tradition in a number of European cuisines. Some of these names are still in use today, such as kitke in South Africa.
Yiddish communities in different regions of Europe called the bread khale, berkhes or barches, bukhte, dacher, kitke, koylatch or koilitsh, or shtritsl. In Poland it is commonly known as chałka (diminutive of chała, pronounced ha-wa), and khala ( хала) in Belarus, Russia and Ukraine. Variant names Ĭhallah may also be referred to as cholla bread. Nevertheless, separating challah may have been more common when baking the Shabbat bread than at other times, because separating challah is only required for large batches of dough (using over 10 cups of flour), such as might be prepared for special occasions. The obligation applies to any loaf of bread, not only to the Shabbat bread. The food made from the balance of the dough is also called challah. The practice of separating this dough sometimes became known as separating challah ( הפרשת חלה) or taking challah. In Rabbinic terminology, challah often refers to the portion of dough which must be separated before baking, and set aside as a tithe for the Kohen, since the biblical verse which commands this practice refers to the separated dough as a " challah".
Classical Syriac: ܓܪܝܨܐ / ܓܪܝܣܐ) Payne Smith defines as "a cake or loaf," or "morsel of bread." In Hebrew, the word challah is derived from the root chet-lamed-lamed ( hallal) which means “hollow,” “space” or “pierced.” The Aramaic word given for its translation is גריצא (pl. The term challah in Biblical Hebrew meant a kind of loaf or cake.
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