Challah

Challah is the braided egg bread that welcomes the Jewish Sabbath, its golden loaves gracing tables from Friday sundown to Saturday lunch. The tradition of covering the loaves and blessing them is as old as the bread itself, and in Israel, challah bakeries are a Friday institution with lines down the block. The dough is enriched with eggs and oil, then braided into a loaf that is as beautiful as it is tender.

A golden braid, soft as a pillow

The crumb is pillowy and slightly sweet, with a shiny, burnished crust that tears into soft ribbons. Each slice is light enough to eat on its own, but challah shines when it is pulled apart warm and dunked into soup or spread with butter and honey. The six-strand braid gives the loaf its classic plump shape, though a simple three-strand works beautifully for beginners. Save the leftovers for the best French toast you will ever make.

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