June 1^st 2012By Tamar Genger MA, RD

This savory challah made with olive oil and flavored with Zaatar, it goes really well with Hummus.

June 23^rd 2011By joyofkosher

November 15^th 2011By Nechama Tawil

Pretty as pie and tastes like it too!

May 21^st 2012By tzirelchana

It is traditional to bake a challah fashioned to resemble the 10 commandments for Shavuot. This challah represents the 10 commandments--- one letter per commandment. I can't imagine writing them all out in dough. The idea comes from Rabbi Dovid Meisels's wonderful book "Shavuos Secrets." Think of this as edible arts and crafts, fun for you and the kids and certainly a wonderful centerpiece for the day we celebrate recieving the Torah.

June 23^rd 2011By joyofkosher

This recipe was given to us from Neomi Gniwisch who got it from Sara Maybergs who got it from Mrs. Schwartz...

March 2^nd 2012By Tamar Ansh

You may halve this recipe very easily if you prefer less for your family

September 13^th 2011By Tamar Ansh

November 16^th 2011By Hadassah Sabo Milner

January 23^rd 2012By Jamie Geller

June 22^nd 2011By Barbara Shlachtman

It is important to use top quality premium ingredients (like King Arthur Flour)for this recipe to be really special. The flour really, REALLY makes a difference.

November 30^th -0001By Tamar Genger MA, RD

This recipe is based on the King Arthur Flour one. It is a very nice bread, but not my favorite challah. Still it is so easy and worth saving for a lazy day.

March 5^th 2012By Shifrah Devorah and Zipporah Malka

One of the best challah recipes I’ve ever tasted. Once you taste this recipe, I hope you will agree. Serve this bread hot if at all possible.

April 16^th 2012By tzirelchana

March 7^th 2011By admin

This hearty, healthy challah is made with white and whole wheat flours and features additional grains for a flavor explosion.

April 27^th 2011By Roberta Kalechofsky, Ph.D

In addition to being good vegan practice, there is also good historic reason for not having eggs in the challah. Syrian Jews do not use eggs in their challah, because they say the Temple shewbread, which is the origin of the challah tradition did not have eggs. Furthermore, eggs transform the recipe into a cake, not bread.

July 11^th 2011By Jamie Geller

Jamie shares her new and improved Challah Recipe

August 28^th 2011By Jamie Geller

Prep the night before and place in a warm and toasty oven in the AM (If you don’t keep your oven on over yuntif you can bake this in advance and just reheat on a hot plate or in a warming drawer.)

November 30^th 2011By Jamie Geller

When our patriarch Yaakov masqueraded as Eisav to obtain his rightful "firstborn" blessing from his father, Yitzchak, he donned Eisav's cloak. Yitzchak exclaimed, "the fragrance of my son is like the fragrance of a field that G-d has blessed" and blessed Yaakov. The Talmud identifies the fragrance as an apple orchard, and the Vilna Gaon says this happened on Rosh Hashanah. We eat apples (tons of them) because we too want those holy blessings given to Yaakov.

September 20^th 2011By Susie Fishbein

The ballpark meets the Shabbos table!

May 19^th 2011By admin

Here's a honey of a challah, made with "white" whole wheat flour in your bread machine. Milled from hard white wheat, white whole wheat flour has a lighter color and milder flavor than regular whole wheat.