Challah Bread At Weddings: The Bigger, The Better?

Challah bread is a staple at Jewish weddings and other ceremonial occasions. The bread is braided and can be made with either three, four, five, six, or even twelve strands of dough. The number of strands used can hold symbolic significance, with three symbolising truth, peace, and justice, and twelve representing the twelve tribes of Israel. The blessing of the challah bread is a serious and intimate part of the wedding reception, with an elder or rabbi saying a prayer before blessing the bread, cutting it, and taking a bite. The challah is then cut into pieces so that each table can share and eat it.

How to make challah bread

Challah bread is a traditional Jewish bread served on the Sabbath or to celebrate holidays. It is a rich, egg bread, made with eggs, a little sugar, oil, water, flour, yeast, and salt. The dough is enriched with eggs and oil, and a few tablespoons of sugar are added for sweetness. The bread is often braided into long six-strand braids or round braided loaves, and then brushed with an egg wash to give it a wonderful colour.

Ingredients:

• Water: Lukewarm-warm, not cold, and not hot.
• Yeast: Active dry yeast for best results.
• Sugar: White granulated sugar will work fine.
• Oil: Vegetable oil, olive oil, or extra virgin olive oil.
• Eggs: Lots of eggs to help the bread rise.
• Salt: To enhance the flavours of the bread.
• Flour: All-purpose flour works well; you don't need specific bread flour.
• Topping: Sesame seeds or poppy seeds (optional).

Method:

• Proof the yeast: Dissolve the yeast in lukewarm water with a tablespoon of sugar in a large mixing bowl until foamy, which should take about 5 minutes.
• Add oil and eggs: Stir in the oil and four of the eggs (reserve one egg for an egg wash after braiding), along with the remaining sugar and salt.
• Add flour: Gradually add the flour, one cup at a time, stirring it in to make a soft dough.
• Knead the dough: Turn the dough onto a lightly floured surface and knead until smooth. You can also use a stand mixer with a dough hook attachment on low speed to knead the dough.
• Oil the bowl: Clean out and lightly oil the bowl before returning the dough to it.
• Cover and let rise: Cover the bowl with plastic wrap and let the challah dough rise in a warm, draft-free spot for about an hour, until almost doubled in size.
• Punch and rise: Punch the dough down, then cover it with plastic wrap and let it rise again for another 30 minutes.
• Divide the dough: To form a 6-strand challah braid, first, divide the dough in half to make two loaves. Then, divide each half into six equally-sized portions and roll the balls of dough into six equally-sized strands, each about 16 inches long. Place the strands side by side and pinch the tops together.
• Add egg wash: Beat the remaining egg and brush half of it on the loaves, making sure to get into the crevices of the braid and down the sides.
• Rise again and add egg wash: Allow the loaves to rise for another hour in a warm place, then brush again with the remainder of the egg wash.
• Add topping: Sprinkle with sesame seeds, if desired.
• Bake: Preheat the oven to 375 degrees Fahrenheit and bake the challah for 30-35 minutes, or until golden brown (or until the internal temperature reaches 190 degrees Fahrenheit on an instant-read thermometer).

Enjoy your freshly baked challah bread!

The blessing of the challah bread

The blessing of the challah is a spiritual moment dedicated to blessing the meal and the couple. The bread is braided, and can be made with eggs, yeast, flour, honey or sugar, and salt. The challah is also often brushed with an egg wash before baking to give it a golden sheen.

The blessing of the challah is a meaningful tradition that dates back to ancient times. It is a way to sanctify the wedding ceremony and bring blessings to the couple and their families. The challah bread is a symbol of unity and celebration, and it is considered a privilege to be able to bless and share this bread with the newlyweds and their loved ones.

The challah bread is often presented on a beautifully decorated table, with the rabbi or elder standing beside it. The bread is usually covered with a cloth, and the rabbi or elder will uncover it before reciting the blessing. The challah bread is then cut and shared with everyone present, symbolising the coming together of two families and the start of a new chapter for the couple.

The challah bread is not just a delicious treat but also a sacred part of the wedding ceremony. It is a time for reflection and gratitude, and the blessing of the challah bread sets a spiritual tone for the rest of the festivities.

The meaning of the challah bread's braids

The challah bread is a staple at Jewish weddings and other celebrations. The braiding of the challah bread is an art form in itself, with bakers creating intricate patterns of three, four, or six strands. But why is challah bread braided?

Firstly, it is important to note that the term "challah" does not refer to a specific type of bread but rather any bread (lechem) that has been sanctified for Jewish rituals. The braiding of challah bread is a longstanding Jewish custom, adding a festive touch to the bread's appearance. The braids often form 12 "humps", symbolising the 12 ceremonial loaves (shewbread) kept in the Temple in Jerusalem for the 12 tribes of Israel. The oblong shape of the challah loaf also resembles the Hebrew letter "vav", which has a numerical value of six, so two loaves would equal 12.

Additionally, the braiding of challah bread serves a practical purpose. Traditionally, challah bread was baked in the oven together with meat and flavoured with fats. To differentiate it from parve bread, which could be eaten with both meat and dairy, challah bread was braided to make it visually distinct.

The act of braiding the dough also holds symbolic meaning. The process of intertwining the strands of dough can represent unity and community, bringing people together to celebrate a special occasion. The braiding can also be seen as a way of weaving together the past, present, and future, symbolising continuity and the passage of time.

Lastly, the challah bread's braids contribute to its texture and eating experience. The braided shape creates a soft and fluffy interior, making it a pleasure to tear and share. The braids also provide a larger surface area for the egg wash, resulting in a shiny, golden crust that is a delight to behold.

How to store challah bread

Challah bread is a traditional Jewish bread that is often enjoyed during special occasions or as part of a meal. Its soft texture, slightly sweet taste, and braided appearance make it a staple in many households. To enjoy challah bread at its best, proper storage is essential to maintain its freshness, flavour, and texture.

Why Proper Storage is Important

• Preserves Freshness: Challah bread is best enjoyed fresh and soft. Proper storage helps extend its freshness, ensuring each slice tastes delicious.
• Avoids Staleness: Improper storage can lead to stale, dry, and unappetising bread. The right storage techniques keep the bread soft and desirable.
• Prevents Mold Growth: Challah's high moisture content makes it prone to mold. Proper storage prevents mold and keeps the bread safe.
• Minimises Waste: Storing challah bread correctly minimises waste and saves money by reducing the need to throw away leftover bread.

Understanding the Shelf Life of Challah Bread

The shelf life of challah bread depends on factors such as ingredients, storage methods, and ambient conditions. On average, challah bread stays fresh for about 2-3 days at room temperature. It is free of preservatives, so its shelf life is shorter than commercial bread. However, proper storage methods can extend its freshness.

Tips for Storing Challah Bread

• Wrap it Tightly: Whether storing at room temperature, in the refrigerator, or freezer, tightly wrap the bread to prevent moisture loss and minimise air exposure. Use plastic wrap or foil for an airtight seal.
• Room Temperature Storage: If consuming within 2-3 days, store at room temperature in a cool, dry place away from direct sunlight. No need to refrigerate as it can accelerate staling.
• Refrigerate for Longer Freshness: For extended freshness of up to a week, wrap the bread tightly and place it in the refrigerator, preferably between 35-40°F (1-4°C). Avoid storing near strong-smelling foods.
• Freeze for Long-Term Storage: Freezing is best for long-term storage. Slice the bread, wrap individual slices, label and date, then freeze. This allows for easier thawing and portion control.

Thawing and Reheating Challah Bread

• Thaw Properly: Remove the desired amount of wrapped bread from the freezer and let it thaw at room temperature for a few hours or overnight. Avoid using a microwave or running water over the bread to prevent sogginess.
• Reheat Gently: If you prefer warm challah bread, preheat your oven to a low temperature (around 300°F or 150°C). Place the unwrapped bread on a baking sheet and heat for 5-10 minutes until warmed through. Avoid overheating to prevent drying out the bread.

Storing Challah Bread at Different Stages

• Storing Unbaked Dough: Freeze the dough after the first rise. Thaw it slowly in the fridge, then bring it to room temperature for the final rise, braiding, and baking.
• Storing Freshly Baked Bread: Wrap the bread tightly and store it at room temperature for up to 2-3 days. Alternatively, freeze or refrigerate it for longer-term storage.
• Storing Leftover Bread: Freeze or refrigerate leftover challah bread to extend its shelf life. Wrap tightly and store in an airtight container or freezer bag.

By following these storage tips, you can ensure that your challah bread stays fresh, moist, and delicious. Proper storage allows you to enjoy challah bread at its best, whether during a holiday celebration or as part of your daily meals.

What challah bread is eaten with

Challah bread is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). It is also enjoyed by Christians during Easter celebrations.

Challah is a yeast-risen bread that comes in different shapes and textures, most commonly braided and made with eggs, but it can also be made with water for vegans. It is a rich, puffy bread with a hint of sweetness, and its golden-brown colour makes it a gorgeous centrepiece for any table.

Challah is a ceremonial bread used during the Jewish Sabbath (Friday night and all day Saturday) and holy days. For the Sabbath dinner, there is a double loaf, which symbolises the Israelites' time in the desert. The manna that fell from heaven did not fall on the Sabbath or holidays, so a double portion fell the day before to last through the Sabbath or holiday. This is why two loaves are set out on the table, although only one is usually eaten.

Challah is also eaten by Christians during Easter celebrations. Italian "Easter bread" is a special loaf of sweet challah with dyed eggs nestled into the braids.

Challah is a versatile bread that can be enjoyed in many ways. It can be sliced and used for sandwiches, such as a brisket sandwich, or it can be made into French toast. It can also be used for bread pudding or simply enjoyed as it is.

Frequently asked questions