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Shallah, pain du Shabbat (Home-made with sesame seeds חלה‎)

Shallah, pain du Shabbat (Home-made with sesame seeds חלה‎)
Panem nostrum supersubstantialem da nobis hodie...
(Mt 6,11)
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Demetrius Chryssikos
Demetrius Chryssikos
Challah (/xɒlɑː/; Hebrew: חלה‎ [χa'la]), plural: challot /xɒloʊt/ or challos /xɒləs/, is a special Jewish braided bread eaten on Sabbath and Jewish holidays.
The name challah comes from the biblical requirement, hafrashat challah—separating challah. The etymology of the Hebrew root halal is uncertain. It may originally have indicated roundness ("circle") and then also came to denote hollowness ("space") or vice versa. The bread was originally called hallah in Hebrew, since it was baked in the form of a round loaf. It is also now known as cholla bread.
Yiddish communities in different regions of Europe called the bread khale, berkhes or barches, bukhte, dacher, kitke, koylatch or koilitsh, or shtritsl. Some of these names are still in use today, such as kitke in South Africa.
The term koylatch is cognate with the names of similar braided breads which are consumed on special occasions by non-Jews in Eastern Europe. These are the Russian and Ukrainian kalach, the Serbian kolač, the Bulgarian kolak, the Hungarian kalács, and the Romanian colac. These names originated from Proto-Slavic kolo meaning "circle", or "wheel", and refer to the circular form of the loaf.
Most traditional Ashkenazi challah recipes use numerous eggs, fine white flour, water, sugar, yeast, and salt, but "water challah" made without eggs also exists. Modern recipes may replace white flour with whole wheat, oat, or spelt flour or sugar with honey or molasses.
Among Sephardic Jews, water challah is preferred for ritual purposes because Sephardic minhag does not require the Mitzvah of Challah if the dough contains eggs or sugar. While breads very similar to Ashkenazi egg challah are found in Sephardic cuisine, they are typically not referred to as challah but considered variants of regional breads like çörek, that are eaten by Jews and non-Jews alike.
Egg challot sometimes also contain raisins and/or saffron. After the first rising, the dough is rolled into rope-shaped pieces which are braided, though local (hands in Lithuania, fish or hands in Tunisia) and seasonal (round, sometimes with a bird's head in the center) varieties also exist. Poppy or sesame (Ashkenazi) and anise or sesame (Sephardic) 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 usually parve (containing neither dairy nor meat—important in the laws of Kashrut), unlike brioche and other enriched European breads, which contain butter or milk.
Israeli challah contains eggs or olive oil in the dough as well as water, sugar, yeast, salt, honey and raisins. It is topped with sesame.
2 years ago.
Demetrius Chryssikos
Demetrius Chryssikos
Im Schweiße deines Angesichts sollst du dein Brot essen, bis daß du wieder zu Erde werdest, davon du genommen bist.
(Genesis 3:19)
2 years ago.
Christel Ehretsmann
Christel Ehretsmann
always feeling hungry...
2 years ago.
Demetrius Chryssikos has replied to Christel Ehretsmann
;-)
2 years ago.