Challah, the traditional Jewish bread, dates to ancient Israel.
The word itself refers to a tithe of bread that was given to the priests, who had no income. A portion of the dough was sanctified, and the remainder was used for ordinary consumption.
It became customary to serve challah with all Sabbath and holiday meals. Before cutting the bread, a blessing for the food (a motzi) is recited.
Challah arrived in America with Jewish immigrants. The word is pronounced CHAH-luh, with a guttural ch as in the German word ach (here’s an audio pronunciation).
Read our review of Motzi Challah, delicious flavored challah. Our favorite, Sundried Tomato Challah, is an irresistable challah-pizza fusion.
Try this delicious honey challah recipe, in addition to the recipe in the video. Most commercial challah is parve, so it can be eaten with meat and other non-dairy foods. Both of these recipes use butter, which gives the challah an even lovelier flavor.