Challah bread is a traditional Jewish bread. In Israel we tend to see a lot of challah with sesame seed topping but that is optional. Authentic and traditional Israeli challah bread that is parve and served on Shabbat. To view the 6-braid technique watch this video. Read this article for more information on Challah and the Jewish traditions behind this wonderful bread.
This is a 2-loaf recipe which is traditional. It does take some practice to braid, or plait, this bread. You can braid it anyway you like. I enjoy the 6 braid, but 4 is also great. The 6 braid can also be made into a circle which is traditionally served on Rosh Hashanah. I use raw honey for the best rise and the best flavor. The trick to braiding is to lightly flour the surface of the board and the ropes to keep from sticking and to maintain the definition of the knots. Be sure to only use egg wash on the nubs and not in between them to maintain the contrast between the nubs. Remember to follow food safety procedures when handling room-temperature eggs.
My mother made this bread when I was a child. She called it “Egg Braid Bread”. The ingredient amounts were made by eye so I had to measure these ingredients to allow the recipe to be useable by others. This bread has been a part of my life since I can remember. I have fond memories of this bread made on nearly a weekly basis. She used a copper pot and a hand crank to make this before she was able to buy a proper mixer. I still remember those times whenever I make this bread. This bread is great for toast, grilled cheese, French toast, tomato sandwiches and my personal favorite – a fried egg sandwich. I named this Challah 18 Bread because when we eat challah at Shabbat we say “L’chaim” which means “To Life!” and the number 18 is chai which is the root of the word.
Challah is an authentic family recipe I hope you’ll enjoy as much as I do. L’chaim!
