Challah

<h2 id="name-and-origins">Name and origins</h2>
Main article: <a href="/facts/Dough_offering/CbV8dqtk">Dough offering</a>
The term challah in <a href="/facts/Biblical_Hebrew/yCJ3bh30">Biblical Hebrew</a> meant a kind of loaf or cake.<a class="footnote-ref" id="fnref:3" href="#fn:3">3</a> The <a href="/facts/Targum/FpdFfN7f">targum</a> is גריצא (pl. גריצן, var. <a href="/facts/Classical_Syriac_language/mLhEtdSW">Classical Syriac</a>: ܓܪܝܨܐ / ܓܪܝܣܐ) which also means loaf.<a class="footnote-ref" id="fnref:4" href="#fn:4">4</a> The word derives from the root chet-lamed-lamed (hallal), which means "pierced." According to Ludwig Köhler [de], challah was a sort of bread with a central hole, designed to hang over a post.<a class="footnote-ref" id="fnref:5" href="#fn:5">5</a>

In <a href="/facts/Rabbinic_literature/gaYkM1lL">Rabbinic</a> terminology, challah often refers to the portion of dough which must be separated before baking, and set aside as a <a href="/facts/Tithe/K1cNtpDy">tithe</a> for the <a href="/facts/Kohen/WdHNhX8p">Kohen</a>,<a class="footnote-ref" id="fnref:6" href="#fn:6">6</a> since the biblical verse which commands this practice refers to the separated dough as a "challah".<a class="footnote-ref" id="fnref:7" href="#fn:7">7</a> The practice of separating this dough sometimes became known as separating challah (הפרשת חלה) or taking challah.<a class="footnote-ref" id="fnref:8" href="#fn:8">8</a> The food made from the balance of the dough is also called challah.<a class="footnote-ref" id="fnref:9" href="#fn:9">9</a> The obligation applies to any loaf of bread, not only to the Shabbat bread, but it is traditional to intentionally bake bread for the Sabbath in such a manner as to obligate oneself, to dignify the Shabbat.<a class="footnote-ref" id="fnref:10" href="#fn:10">10</a> By <a href="/facts/Synecdoche/RJKG4WFj">synecdoche</a>, the term challah came to refer to the whole of the loaf from which challah is taken.
There is no consensus as to the source of challah’s braided form. Author of A Blessing of Bread, Maggie Glezer, writes that the braiding began in 15th century Austria and Southern Germany, "with Jewish housewives following their non-Jewish counterparts, who plaited the loaves they baked on Sundays".<a class="footnote-ref" id="fnref:11" href="#fn:11">11</a> The braids were meant to symbolize the Sabbath bride’s hair, according to Professor Hasia R. Diner. Another food historian <a href="/facts/H%25C3%25A9l%25C3%25A8ne_Jawhara_Pi%25C3%25B1er/k9HQIReN">Hélène Jawhara Piñer</a>, a scholar of medieval <a href="/facts/Sephardic_cuisine/FVaYvq70">Sephardic cuisine</a>, has suggested that a recipe for a leavened and braided bread found in a 13th-century Arabic cookbook from Spain, the <a href="/facts/Kit%25C4%2581b_al-%25E1%25B9%25ACabikh_f%25C4%25AB_al-Maghrib_wa_al-Andalus_f%25C4%25AB_%25CA%25BDA%25E1%25B9%25A3r_al-Muwa%25E1%25B8%25A5%25E1%25B8%25A5id%25C4%25ABn%2c_li-mu%25CA%25BDallif_majh%25C5%25ABl/8t1kvvjx">Kitāb al-ṭabīẖ</a>, may have been a precursor to challah.<a class="footnote-ref" id="fnref:12" href="#fn:12">12</a> However, while this bread closely resembles the preparation of challah, it was flavored with <a href="/facts/Saffron/wjB3p2ld">saffron</a> and fried, was described in the book as 'the making of braids,' translated into Spanish as 'guedejas', and can be translated to Hebrew as 'peot'.<a class="footnote-ref" id="fnref:13" href="#fn:13">13</a> According to Piñer's analysis, following their <a href="/facts/Expulsion_of_Jews_from_Spain/ynDByqmS">expulsion from Spain</a>, Sephardic Jews brought this bread northward through Italy in the 15th and 16th centuries.<a class="footnote-ref" id="fnref:14" href="#fn:14">14</a>

<h3>Variant names</h3>

Challah may also be referred to as cholla bread.<a class="footnote-ref" id="fnref:15" href="#fn:15">15</a><a class="footnote-ref" id="fnref:16" href="#fn:16">16</a> In Poland it is commonly known as chałka (pronounced [ˈxawka] ⓘ; diminutive of chała [ˈxawa]), in Ukraine as kolach or khala and khala (хала) in Belarus and Russia.<a class="footnote-ref" id="fnref:17" href="#fn:17">17</a><a class="footnote-ref" id="fnref:18" href="#fn:18">18</a>
<a href="/facts/Yiddish/VfmsR6pW">Yiddish</a> communities in different regions of Europe called the bread khale, berkhes or barches, bukhte, dacher, kitke, koylatch or koilitsh, or shtritsl.<a class="footnote-ref" id="fnref:19" href="#fn:19">19</a><a class="footnote-ref" id="fnref:20" href="#fn:20">20</a> Some of these names are still in use today, such as kitke in South Africa.<a class="footnote-ref" id="fnref:21" href="#fn:21">21</a>
The term koylatch is cognate with the names of similarly braided breads consumed on special occasions by other cultures outside the Jewish tradition in several <a href="/facts/European_cuisine/0r5fslIp">European cuisines</a>. These are the <a href="/facts/Russian_cuisine/XTy296mm">Russian</a> <a href="/facts/Kalach_(food)/W1vDoY1s">kalach</a>, the <a href="/facts/Serbian_cuisine/TJM2Ck0K">Serbian</a> kolač, the <a href="/facts/Ukrainians/393lUkjj">Ukrainian</a> <a href="/facts/Kolach_(bread)/W1vDoY1s">kolach</a> the <a href="/facts/Hungarian_cuisine/I8jLK7cQ">Hungarian</a> <a href="/facts/Kal%25C3%25A1cs/W1vDoY1s">kalács</a> (in Hungary, the Jewish variant is differentiated as Bárhesz), and the <a href="/facts/Romanian_cuisine/7qSk5HJp">Romanian</a> <a href="/facts/Colaci/W1vDoY1s">colac</a>. These names originated from <a href="/facts/Proto-Slavic/XwCspQ3n">Proto-Slavic</a> kolo meaning "circle", or "wheel", and refer to the circular form of the loaf.<a class="footnote-ref" id="fnref:22" href="#fn:22">22</a><a class="footnote-ref" id="fnref:23" href="#fn:23">23</a>
In the Middle East, regional Shabbat breads were referred to by the local word for bread, such as noon in Farsi or khubz in Arabic.

<h2 id="ingredients-and-preparation">Ingredients and preparation</h2>

Most traditional Ashkenazi challah recipes use numerous <a href="/facts/Egg_(food)/dRLxAGev">eggs</a>, fine <a href="/facts/Flour/dY1Lx5RQ">white flour</a>, water, sugar, <a href="/facts/Yeast/eGD24nfI">yeast</a>, oil (such as vegetable or canola), and salt, but "water challah" made without eggs and having a texture like <a href="/facts/Baguette/5qJsM24J">French baguette</a> also exists, which is typically suitable for those following vegan diets. Modern recipes may replace white flour with <a href="/facts/Whole_wheat/arLz8FWD">whole wheat</a>, <a href="/facts/Oat/wn3vnCnT">oat</a>, or <a href="/facts/Spelt/KeAWWpVv">spelt</a> flour or sugar with <a href="/facts/Honey/jnRSlNEF">honey</a> or <a href="/facts/Molasses/N8kE2HfI">molasses</a>.
According to <a href="/facts/Sephardic_Jews/VrvPsCeh">Sephardic Jewish</a> observance of <a href="/facts/Halakha/RLYnjLBJ">halachah</a>, a bread with too much sugar changes the status of the bread to cake. This would change the blessing used over the bread from <a href="/facts/Hamotzi/TVM1qU5v">Hamotzi</a> (bread) to <a href="/facts/Mezonot/TVM1qU5v">Mezonot</a> (cake, dessert breads, etc.) which would invalidate it for use during the <a href="/facts/Kiddush/2S01Lg26">Kiddush</a> for Shabbat.<a class="footnote-ref" id="fnref:24" href="#fn:24">24</a> While braided breads are sometimes found in <a href="/facts/Sephardic_cuisine/FVaYvq70">Sephardic cuisine</a>, they are typically not challah but are variants of regional breads like <a href="/facts/%25C3%2587%25C3%25B6rek/UJwSfpul">çörek</a>, eaten by Jews and non-Jews alike.
Egg challah sometimes also contains <a href="/facts/Raisins/b7brgfDT">raisins</a> and/or <a href="/facts/Saffron/wjB3p2ld">saffron</a>. After the first rising, the dough is rolled into rope-shaped pieces which are braided, though local (hands in <a href="/facts/Lithuania/dApVjLWW">Lithuania</a>, fish or hands in <a href="/facts/Tunisia/4uC8Po6k">Tunisia</a>) and seasonal (round, sometimes with a bird's head in the centre) varieties also exist. <a href="/facts/Poppy/fpEmoH6V">Poppy</a> or <a href="/facts/Sesame/mt1fttR6">sesame</a> (Ashkenazi) and <a href="/facts/Anise/ut9oIv42">anise</a> or <a href="/facts/Sesame/mt1fttR6">sesame</a> (Sephardi) seeds may be added to the dough or sprinkled on top. Both egg and water challah are usually brushed with an egg wash before baking to add a golden sheen.
Challah is always <a href="/facts/Milk_and_meat_in_Jewish_law/jAwmSIHV">pareve</a> (containing neither dairy nor meat—important in the laws of <a href="/facts/Kashrut/vA7yLY7x">Kashrut</a>), unlike <a href="/facts/Brioche/drbEIYjx">brioche</a> and other enriched European breads, which contain butter or milk as it is typically eaten with a meat meal.
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 <a href="/facts/Israel/dEe3IcaY">State of Israel</a>. They may contain <a href="/facts/Eggs_(food)/dRLxAGev">eggs</a> or <a href="/facts/Olive_oil/ae1Qnt2I">olive oil</a> in the dough as well as water, sugar, <a href="/facts/Yeast/eGD24nfI">yeast</a>, salt, <a href="/facts/Honey/jnRSlNEF">honey</a>, and <a href="/facts/Raisins/b7brgfDT">raisins</a>. It may be topped with <a href="/facts/Sesame/mt1fttR6">sesame</a> or other seeds according to various <a href="/facts/Minhag/tDYeeajK">minhagim</a>.

<h2 id="rituals-and-religious-significance">Rituals and religious significance</h2>

According to Jewish tradition, the three <a href="/facts/Sabbath_meals/U7L9QBoy">Sabbath meals</a> (Friday night, Saturday lunch, and Saturday <a href="/facts/Seudah_Shlishit/Cxxgzc3o">late afternoon</a>) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread.<a class="footnote-ref" id="fnref:25" href="#fn:25">25</a> This "double loaf" (in Hebrew: לחם משנה) commemorates the <a href="/facts/Manna/3fkV8u56">manna</a> that fell from the heavens when the <a href="/facts/Israelites/wohGkSzL">Israelites</a> wandered in the desert after <a href="/facts/The_Exodus/EYpE0I3K">the Exodus</a>. The manna did not fall on the Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath to last for both days.<a class="footnote-ref" id="fnref:26" href="#fn:26">26</a> While two loaves are set out and the blessing is recited over both, most communities only require one of them to be cut and eaten.
In some Ashkenazi customs, each loaf is woven with six strands of dough. Together, the loaves have twelve strands, alluding to the twelve loaves of the <a href="/facts/Showbread/kVdVVpUN">showbread</a> offering in the Temple. Other numbers of strands commonly used are three, five, and seven. Occasionally, twelve are used, referred to as a "Twelve Tribes" challah. Some individuals – mostly <a href="/facts/Hasidic_Judaism/BP765ncB">Hasidic</a> rabbis – have twelve separate loaves on the table.
Challot - in these cases extremely large ones - are also sometimes eaten at other occasions, such as a wedding or a <a href="/facts/Brit_milah/KD1L3b15">Brit milah</a>, but without ritual.

<h3>Traditional Sabbath meal procedure</h3>

It is customary to begin the evening and day Sabbath and holiday meals with the following sequence of rituals:

<ul><li>The challah is covered, customarily with a dedicated <a href="/facts/Challah_cover/geeth6JQ">challah cover</a> cloth. (Normally, in the order of saying <a href="/facts/Bracha/2hR3nvlN">blessings</a>, bread would precede wine. Covering the challah allows the <a href="/facts/Kiddush/2S01Lg26">Kiddush</a> blessing to come first.)</li>
<li><a href="/facts/Kiddush/2S01Lg26">Kiddush</a> is recited over a cup of wine.</li>
<li>Each attendee <a href="/facts/Handwashing_in_Judaism/SSRBmCW7">ritually washes their hands</a> in preparation for eating bread. (In some communities, the hands are washed before the Kiddush. It is customary not to talk between this washing and the consumption of the bread.<a class="footnote-ref" id="fnref:27" href="#fn:27">27</a>)</li>
<li>The challah cover is removed.</li>
<li>The two loaves are held up together.</li>
<li>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 <a href="/facts/Hashem/9eTMLkYR">LORD</a> our God, King of the Universe, who brings forth bread from the earth").</li>
<li>The bread (one or two, depending on <a href="/facts/Minhag/tDYeeajK">minhag</a>) is sliced (or torn) and salted, and the pieces are distributed to each person at the meal to eat.</li></ul>
The specific practice varies. Some dip the bread into salt before blessing the bread.<a class="footnote-ref" id="fnref:28" href="#fn:28">28</a> Others say the blessing, cut or tear the challah into pieces, and only then dip the pieces in salt, or sprinkle them with salt before they are eaten.<a class="footnote-ref" id="fnref:29" href="#fn:29">29</a> Some communities may make a nick in the bread with a cutting knife.
Normally, the custom is not to talk between washing hands and eating bread. However, according to some, if salt is not placed on the table, it is permitted to ask for someone to bring salt before the blessing on bread is recited.<a class="footnote-ref" id="fnref:30" href="#fn:30">30</a>

<h4>Salting</h4>
Salting challah is considered a critical component of the meal. Customs vary whether the challah is dipped in salt, salt is sprinkled on it, or salt is merely present on the table. This requirement applies to any bread, though it is observed most strictly at Sabbath and holiday meals.
The Torah requires that <a href="/facts/Korban/mXHksntQ">Temple sacrifices</a> to God be offered with salt.<a class="footnote-ref" id="fnref:31" href="#fn:31">31</a> Following the <a href="/facts/Destruction_of_the_Second_Temple/vKDgJMBp">destruction of the Second Temple</a>, <a href="/facts/Rabbinic_literature/gaYkM1lL">Rabbinic literature</a> suggested that a table set for a meal symbolically replaces the Temple altar; therefore, the blessing over food should only be recited with salt present on the table.<a class="footnote-ref" id="fnref:32" href="#fn:32">32</a> Should one eat a meal without performing a commandment, the covenant of salt protects him.<a class="footnote-ref" id="fnref:33" href="#fn:33">33</a>
To the rabbis, a meal without salt was considered no meal.<a class="footnote-ref" id="fnref:34" href="#fn:34">34</a> Furthermore, in the <a href="/facts/Torah/BdJr9IFo">Torah</a>, salt symbolizes the eternal covenant between God and Israel.<a class="footnote-ref" id="fnref:35" href="#fn:35">35</a> As a preservative, salt never spoils or decays, signifying the immortality of this bond.<a class="footnote-ref" id="fnref:36" href="#fn:36">36</a>

<h2 id="special-challah">Special challah</h2>
<h3>Rosh Hashanah</h3>
On <a href="/facts/Rosh_Hashanah/RDqPTdIM">Rosh Hashanah</a>, the Jewish New Year, the challah may be rolled into a circular shape (sometimes referred to as a "turban challah"), symbolizing the cycle of the year, and is sometimes baked with raisins in the dough. Some have the custom of continuing to eat circular challah from Rosh Hashana through the holiday of <a href="/facts/Sukkot/6Ip6o5qe">Sukkot</a>. In the Maghreb (Morocco, Tunisia, Algeria) many Jews will simply bake their challah in the shape of "turban challah" year-round.
Sometimes the top is brushed with honey to symbolize the "sweet new year." According to some traditions, challah eaten on Rosh Hashanah is not dipped in or sprinkled with salt but instead is dipped in or sprinkled with honey. As above, some continue to use honey instead of salt through the Sukkot holiday.

<h3>Shlissel challah</h3>
For the <a href="/facts/Special_Shabbat/QbN3hr0R">Shabbat Mevarchim</a> preceding <a href="/facts/Rosh_Chodesh/XcPHfTY1">Rosh Chodesh</a> <a href="/facts/Iyar/m0cwKPj2">Iyar</a> (i.e., the first Shabbat after the end of <a href="/facts/Passover/klu4sC0g">Passover</a>), some Ashkenazi Jews have the custom of baking shlissel<a class="footnote-ref" id="fnref:37" href="#fn:37">37</a> challah ("key challah") as a <a href="/facts/Segula_(Kabbalah)/9j1yqK4L">segula</a> (propitious sign) for parnassa (livelihood). Some make an impression of a key on top of the challah before baking, some place a key-shaped piece of dough on top of the challah before baking, and some bake an actual key inside the challah.<a class="footnote-ref" id="fnref:38" href="#fn:38">38</a>
The earliest written source for this custom is the Ohev Yisrael of <a href="/facts/Avraham_Yehoshua_Heshel/em8SraQ8">Avraham Yehoshua Heshel</a> (1748–1825), published in 1863. He refers to schlissel challah as a preexisting custom and offers several <a href="/facts/Kabbalah/sqfKq2wu">kabbalistic</a> interpretations.<a class="footnote-ref" id="fnref:39" href="#fn:39">39</a><a class="footnote-ref" id="fnref:40" href="#fn:40">40</a>
The custom has been criticized for allegedly having its source in Christian or pagan practices.<a class="footnote-ref" id="fnref:41" href="#fn:41">41</a>

<h3>Challah rolls</h3>
Challah rolls, known as a bilkele or bulkele or bilkel or bulkel (plural: bilkelekh; <a href="/facts/Yiddish_language/VfmsR6pW">Yiddish</a>: בילקעלע) or bajgiel (Polish) is a bread roll made with eggs, similar to a challah bun. It is often used as the bread for Shabbat or holiday meals.

<h2 id="similar-breads">Similar breads</h2>
Similar braided, egg-enriched breads are made in other traditions. The <a href="/facts/Romanian_cuisine/7qSk5HJp">Romanian</a> <a href="/facts/Kolach_(bread)/W1vDoY1s">colac</a> is a similar braided bread traditionally presented for holidays and celebrations such as Christmas caroling colindat.<a class="footnote-ref" id="fnref:42" href="#fn:42">42</a> The <a href="/facts/Polish_cuisine/aDUpu2Fk">Polish</a> chałka is similar, though sweeter than challah. The <a href="/facts/Czech_cuisine/cIE0lcJV">Czech</a> <a href="/facts/V%25C3%25A1no%25C4%258Dka/zkc2hWpv">vánočka</a> and <a href="/facts/Slovak_cuisine/Sc4hXCL1">Slovak</a> <a href="/facts/Viano%25C4%258Dka/zkc2hWpv">vianočka</a> is very similar and traditionally eaten at Christmas. In <a href="/facts/Bulgarian_cuisine/VyJXQneX">Bulgarian</a> and <a href="/facts/Romanian_cuisine/7qSk5HJp">Romanian</a> cuisine there is a similar bread called <a href="/facts/Cozonac/NpKVKPus">cozonac</a> (<a href="/facts/Bulgarian_language/susG15pr">Bulgarian</a>: козунак), while <a href="/facts/Tsoureki/UJwSfpul">tsoureki</a> bread (also known as choreg or çörek) is popular in <a href="/facts/Armenian_cuisine/9aDnU4UT">Armenian</a>,<a class="footnote-ref" id="fnref:43" href="#fn:43">43</a> <a href="/facts/Greek_cuisine/JaNC76qT">Greek</a> and <a href="/facts/Turkish_cuisine/nMRDtnv9">Turkish</a> cuisines. A sweet bread called milibrod (<a href="/facts/Macedonian_language/FdnWMYBR">Macedonian</a>: милиброд), similarly braided as the challah, is part of the dinner table during Orthodox Easter in Macedonia. <a href="/facts/Zopf/p7215f4F">Zopf</a> is a similar bread from Germany, <a href="/facts/Austria/4qWIMIyc">Austria</a> and <a href="/facts/Switzerland/LcGuxeTe">Switzerland</a>, with a sweeter variant known as Hefezopf or Hefekranz. In <a href="/facts/Finnish_cuisine/7T5fxufJ">Finnish cuisine</a>, <a href="/facts/Pulla/a8Hg2MV5">pulla</a> (also known as cardamom bread in <a href="/facts/English_language/tpkxGt7b">English</a>) is a small braided pastry seasoned with cardamom that is very popular in Finnish cafés. <a href="/facts/Brioche/drbEIYjx">Brioche</a> is an egg-enriched bread, but it is not braided.
Unlike challah, which by convention is pareve, many of these breads also contain butter and milk.

<h2 id="see-also">See also</h2>

Wikibooks Cookbook has a recipe/module on

<ul><li>Challah</li></ul>

Wikimedia Commons has media related to Challah.

<ul><li><a href="/facts/Challa_(disambiguation)/H3skTQ9b">Challa</a> (disambiguation page)</li>
<li><a href="/facts/Pain_petri/Be9UtGMa">Pain petri</a></li>
<li><a href="/facts/Kubaneh/uWfbtFGV">Kubaneh</a></li>
<li><a href="/facts/Mouna/d8jYe9xf">Mouna</a></li>
<li><a href="/facts/Israeli_cuisine/bGMouovn">Israeli cuisine</a></li>
<li><a href="/facts/Jewish_cuisine/0hRWn3Ro">Jewish cuisine</a></li>
<li><a href="/facts/Prosphora/yzRWLYy2">Prosphora</a></li>
<li><a href="/facts/Kolach_(bread)/W1vDoY1s">Kolach</a></li>
<li><a href="/facts/Korovai/GEv9MNCP">Korovai</a></li></ul>
<h2 id="notes">Notes</h2>

<h2 id="external-links">External links</h2>
<ul><li><a href="http://www.5tjt.com/schlissel-challah-an-analysis-by-rabbi-yair-hoffman">Schlissel Challah – An Analysis BY Rabbi Yair Hoffman</a></li></ul>

<h2 id="references">References</h2>

<ol>
<li id="fn:1">"challah". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 10 April 2020. <a href="https://www.merriam-webster.com/dictionary/challah" target="_blank">https://www.merriam-webster.com/dictionary/challah</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></li>
<li id="fn:2">Numbers 15:20 <a href="https://mechon-mamre.org/p/pt/pt0415.htm#20" target="_blank">https://mechon-mamre.org/p/pt/pt0415.htm#20</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></li>
<li id="fn:3">"Strong's Concordance". <a href="https://biblehub.com/str/hebrew/2471.htm" target="_blank">https://biblehub.com/str/hebrew/2471.htm</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></li>
<li id="fn:4">Payne Smith, J. (1903). A compendious Syriac Dictionary: founded upon the Thesaurus Syriacus of R. Payne Smith (in Syriac and English). Oxford: Clarendon Press. p. 78. OCLC 251355373. <a href="/wiki/Jessie_Payne_Margoliouth" target="_blank">/wiki/Jessie_Payne_Margoliouth</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></li>
<li id="fn:5">Köhler, Ludwig (1948). "Miszellen". Theologische Zeitschrift. 4 (2). <a href="https://www.e-periodica.ch/digbib/view?pid=thz-001%3A1948%3A4%3A%3A164" target="_blank">https://www.e-periodica.ch/digbib/view?pid=thz-001%3A1948%3A4%3A%3A164</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></li>
<li id="fn:6">Jastrow, חַלָּה (meaning 2) <a href="https://www.sefaria.org.il/Jastrow%2C_%D7%97%D6%B7%D7%9C%D6%B8%D6%BC%D7%94.1?lang=bi&with=all&lang2=en" target="_blank">https://www.sefaria.org.il/Jastrow%2C_%D7%97%D6%B7%D7%9C%D6%B8%D6%BC%D7%94.1?lang=bi&with=all&lang2=en</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></li>
<li id="fn:7">Numbers 15:20 <a href="https://mechon-mamre.org/p/pt/pt0415.htm#20" target="_blank">https://mechon-mamre.org/p/pt/pt0415.htm#20</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></li>
<li id="fn:8">"Ask the Expert: Taking Challah". MyJewishLearning.com. What does it mean to take challah <a href="https://www.myjewishlearning.com/article/ask-the-expert-taking-challah/" target="_blank">https://www.myjewishlearning.com/article/ask-the-expert-taking-challah/</a> <a href="#fnref:8" class="footnote-back-ref">↩</a></li>
<li id="fn:9">"AlHatorah Concordance-Dictionary, s.v. חַלָּה". <a href="https://mg.alhatorah.org/Dictionary/2471" target="_blank">https://mg.alhatorah.org/Dictionary/2471</a> <a href="#fnref:9" class="footnote-back-ref">↩</a></li>
<li id="fn:10">"Shulchan Arukh, Orach Chayim 242:1". www.sefaria.org. Retrieved 3 March 2024. <a href="https://www.sefaria.org/Shulchan_Arukh,_Orach_Chayim.242.1?vhe=Maginei_Eretz:_Shulchan_Aruch_Orach_Chaim,_Lemberg,_1893&lang=he" target="_blank">https://www.sefaria.org/Shulchan_Arukh,_Orach_Chayim.242.1?vhe=Maginei_Eretz:_Shulchan_Aruch_Orach_Chaim,_Lemberg,_1893&lang=he</a> <a href="#fnref:10" class="footnote-back-ref">↩</a></li>
<li id="fn:11">"A Short History of Challah Bread, and How It Got So Sweet in America". 16 December 2020. <a href="https://www.myjewishlearning.com/the-nosher/a-short-history-of-challah-bread-and-how-it-got-so-sweet-in-america" target="_blank">https://www.myjewishlearning.com/the-nosher/a-short-history-of-challah-bread-and-how-it-got-so-sweet-in-america</a> <a href="#fnref:11" class="footnote-back-ref">↩</a></li>
<li id="fn:12">Piñer, Hélène Jawhara (2021). Sephardi: cooking the history: recipes of the Jews of Spain and the diaspora, from the 13th century to today. Boston. pp. 16–17. ISBN 978-1-64469-531-9. OCLC 1200038942.{{cite book}}: CS1 maint: location missing publisher (link) <a href="978-1-64469-531-9" target="_blank">978-1-64469-531-9</a> <a href="#fnref:12" class="footnote-back-ref">↩</a></li>
<li id="fn:13">Jawhara Piñer, Hélène (2020). "The Sephardi Origin of the Challah Braided Bread". Meldar: Revista Internacional de Estudios sefardíes. 1: 69–71. <a href="#fnref:13" class="footnote-back-ref">↩</a></li>
<li id="fn:14">Jawhara Piñer, Hélène (2020). "The Sephardi Origin of the Challah Braided Bread". Meldar: Revista Internacional de Estudios sefardíes. 1: 69–71. <a href="#fnref:14" class="footnote-back-ref">↩</a></li>
<li id="fn:15">Arnold E. Bender (1975). Dictionary of Nutrition and Food Technology (4th ed.). London: Newnes-Butterworths. p. 54. ISBN 0-408-001437. <a href="0-408-001437" target="_blank">0-408-001437</a> <a href="#fnref:15" class="footnote-back-ref">↩</a></li>
<li id="fn:16">"Loaves For Jewish Festivals "Not Bread"". The London Times. No. 55124. London. 4 July 1961. p. 8. <a href="#fnref:16" class="footnote-back-ref">↩</a></li>
<li id="fn:17">Леонид Беловинский (2015). "Хала". Энциклопедический словарь истории советской повседневной жизни (in Russian). Новое Литературное Обозрение. ISBN 978-5444803783. <a href="978-5444803783" target="_blank">978-5444803783</a> <a href="#fnref:17" class="footnote-back-ref">↩</a></li>
<li id="fn:18">Barbara Rolek. Polish Egg-Twist Bread Chalka Recipe. The Spruce, 2017. <a href="https://www.thespruce.com/polish-egg-twist-bread-chalka-recipe-1136837" target="_blank">https://www.thespruce.com/polish-egg-twist-bread-chalka-recipe-1136837</a> <a href="#fnref:18" class="footnote-back-ref">↩</a></li>
<li id="fn:19">Come ’Round. Forward.com, 2004. <a href="http://forward.com/articles/6171/come-round/" target="_blank">http://forward.com/articles/6171/come-round/</a> <a href="#fnref:19" class="footnote-back-ref">↩</a></li>
<li id="fn:20">South African Challah?. Forward.com, 2005. The etymology of kittke is given as Kitt + -ke: Kitt in German means "putty" [1]; "-ke" is the Slavic diminutive suffix found in many Yiddish words and names. Kitke referred not to the whole challah but simply to the braids or decorations that were attached to the challah like putty before baking, and the word must have originally referred to these. <a href="http://www.forward.com/articles/2303/" target="_blank">http://www.forward.com/articles/2303/</a> <a href="#fnref:20" class="footnote-back-ref">↩</a></li>
<li id="fn:21">South African Challah?. Forward.com, 2005. The etymology of kittke is given as Kitt + -ke: Kitt in German means "putty" [1]; "-ke" is the Slavic diminutive suffix found in many Yiddish words and names. Kitke referred not to the whole challah but simply to the braids or decorations that were attached to the challah like putty before baking, and the word must have originally referred to these. <a href="http://www.forward.com/articles/2303/" target="_blank">http://www.forward.com/articles/2303/</a> <a href="#fnref:21" class="footnote-back-ref">↩</a></li>
<li id="fn:22">Colac (in Romanian). DEXOnline: Dictionar Explicativ al Limbii Romane (Romanian online dictionary). References: Miklosich, Slaw. Elem., 25; Cihac, II, 67; Conev 66 <a href="http://dexonline.ro/definitie/colac/440242" target="_blank">http://dexonline.ro/definitie/colac/440242</a> <a href="#fnref:22" class="footnote-back-ref">↩</a></li>
<li id="fn:23">Колач (in Russian). Max Vasmer. Russisches etymologisches Wörterbuch. Winter, Heidelberg 1953–1958 (in German). Russian translation by Oleg Trubachyov: Этимологический словарь русского языка. Progress, Moscow, 1964–1973. <a href="http://dic.academic.ru/dic.nsf/vasmer/41283/колач" target="_blank">http://dic.academic.ru/dic.nsf/vasmer/41283/колач</a> <a href="#fnref:23" class="footnote-back-ref">↩</a></li>
<li id="fn:24">Spolter, Rabbi Yair; Simmons, Rabbi Shraga (7 September 2015). "10. Three Mezonot Categories". aishcom. Archived from the original on 6 March 2021. Retrieved 1 March 2021. <a href="https://web.archive.org/web/20210306103825/https://www.aish.com/jl/jewish-law/blessings/10-Three-Mezonot-Categories.html" target="_blank">https://web.archive.org/web/20210306103825/https://www.aish.com/jl/jewish-law/blessings/10-Three-Mezonot-Categories.html</a> <a href="#fnref:24" class="footnote-back-ref">↩</a></li>
<li id="fn:25">Maimonides (d. 1204), Mishneh Torah Hilchot Shabbos, Chapter 30, Law 9. (Hebrew) <a href="http://kodesh.snunit.k12.il/i/3130.htm" target="_blank">http://kodesh.snunit.k12.il/i/3130.htm</a> <a href="#fnref:25" class="footnote-back-ref">↩</a></li>
<li id="fn:26">Sol Scharfstein, Understanding Jewish Holidays and Customs, page 16 (1999) <a href="#fnref:26" class="footnote-back-ref">↩</a></li>
<li id="fn:27">"Salt". Jewish Encyclopedia. Retrieved 7 March 2013. <a href="http://jewishencyclopedia.com/articles/13043-salt" target="_blank">http://jewishencyclopedia.com/articles/13043-salt</a> <a href="#fnref:27" class="footnote-back-ref">↩</a></li>
<li id="fn:28">Isserles, in Shulcḥan 'Aruch, l.c. <a href="#fnref:28" class="footnote-back-ref">↩</a></li>
<li id="fn:29">Both practices are based on different parts of the same verse in Leviticus <a href="#fnref:29" class="footnote-back-ref">↩</a></li>
<li id="fn:30">Shulchan Aruch, Oraḥ Ḥayyim 167:5; Jacob Zausmer, "Bet Ya'aḳob," No. 168; comp. Berachot 40a. <a href="#fnref:30" class="footnote-back-ref">↩</a></li>
<li id="fn:31">Leviticus 2:13 <a href="https://mechon-mamre.org/p/pt/pt0302.htm#13" target="_blank">https://mechon-mamre.org/p/pt/pt0302.htm#13</a> <a href="#fnref:31" class="footnote-back-ref">↩</a></li>
<li id="fn:32">"Salt". Jewish Encyclopedia. Retrieved 7 March 2013. <a href="http://jewishencyclopedia.com/articles/13043-salt" target="_blank">http://jewishencyclopedia.com/articles/13043-salt</a> <a href="#fnref:32" class="footnote-back-ref">↩</a></li>
<li id="fn:33">Tosafot, Berachot 40a <a href="#fnref:33" class="footnote-back-ref">↩</a></li>
<li id="fn:34">Berachot 44a <a href="#fnref:34" class="footnote-back-ref">↩</a></li>
<li id="fn:35">Silberberg, Naftali. "Why is the Challah dipped in Salt". Chabad.org. Retrieved 7 March 2013. <a href="http://www.chabad.org/library/article_cdo/aid/484194/jewish/Why-dip-in-salt.htm" target="_blank">http://www.chabad.org/library/article_cdo/aid/484194/jewish/Why-dip-in-salt.htm</a> <a href="#fnref:35" class="footnote-back-ref">↩</a></li>
<li id="fn:36">Rabinowitz, Louis Isaac. "Salt". Encyclopedia Judaica. <a href="http://go.galegroup.com/ps/i.do?id=GALE%7CCX2587517364&v=2.1&it=r&p=GVRL&sw=w" target="_blank">http://go.galegroup.com/ps/i.do?id=GALE%7CCX2587517364&v=2.1&it=r&p=GVRL&sw=w</a> <a href="#fnref:36" class="footnote-back-ref">↩</a></li>
<li id="fn:37">or schlissel <a href="#fnref:37" class="footnote-back-ref">↩</a></li>
<li id="fn:38">"Second Thoughts: The Key to Parnassah." Hamodia, Feature Section, p. C3. 23 April 2009. <a href="#fnref:38" class="footnote-back-ref">↩</a></li>
<li id="fn:39">"Ohev Yisrael, For the Shabbat After Pesach 1:1". www.sefaria.org. Retrieved 7 July 2024. <a href="https://www.sefaria.org/Ohev_Yisrael,_For_the_Shabbat_After_Pesach.1.1?vhe=Ohev_Yisrael,_Zhitomir,_1863.&lang=bi" target="_blank">https://www.sefaria.org/Ohev_Yisrael,_For_the_Shabbat_After_Pesach.1.1?vhe=Ohev_Yisrael,_Zhitomir,_1863.&lang=bi</a> <a href="#fnref:39" class="footnote-back-ref">↩</a></li>
<li id="fn:40">"Second Thoughts: The Key to Parnassah." Hamodia, Feature Section, p. C3. 23 April 2009. <a href="#fnref:40" class="footnote-back-ref">↩</a></li>
<li id="fn:41">Shelomo Alfassa, Shlissel Challah – “The Loaf of Idolatry?” <a href="http://www.mesora.org/Shlissel.html" target="_blank">http://www.mesora.org/Shlissel.html</a> <a href="#fnref:41" class="footnote-back-ref">↩</a></li>
<li id="fn:42">"Reteta Colaci impletiti". <a href="https://www.bucataras.ro/retete/colaci-impletiti-71408.html" target="_blank">https://www.bucataras.ro/retete/colaci-impletiti-71408.html</a> <a href="#fnref:42" class="footnote-back-ref">↩</a></li>
<li id="fn:43">"Adventures in Armenian Cooking". St. Sarkis. Archived from the original on 21 May 2008. <a href="https://web.archive.org/web/20080521063848/http://www.saintsarkis.org/breads.htm" target="_blank">https://web.archive.org/web/20080521063848/http://www.saintsarkis.org/breads.htm</a> <a href="#fnref:43" class="footnote-back-ref">↩</a></li>
</ol>

Challah open-in-new

Challah