challah

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  • noun

Synonyms for challah

(Judaism) a loaf of white bread containing eggs and leavened with yeast

References in periodicals archive ?
A loaf of simple white bread costs 3.65 shekels, while challah cost 4.05 shekels.
The "Orot Hesed" (Lights of Kindness) charity organization has asked the government to intervene so that challah will be available for the Sabbath.
While matzo is flatter than the state of Florida, challah is more pumped up than Mr.
Before starting, we contacted a challah authority, Mili, a friend of a mother-in-law of a friend.
Mili described two basic types of challah - lots of eggs and no eggs - and listed some of the other specific varieties, such as raisin bread, wheat bread and a new style gaining favor in the Big Apple that's sort of a French bread hybrid.
Without the crust, challah can have a tendency to taste a bit like a glorified hot dog bun.
Pork hot dogs aside, there really is no wrong way to serve challah. It can be sliced or torn, toasted or not, served with butter and jam or turned into french toast or sandwiches.
She narrates her Jewishness this way: "We're not religious-religious, but we always light Shabbos candles and have challah, even if we're going out after.
On a shelf are Jewish videos ("Shalom Sesame," an animated hagaddah, the Rugrats celebrating Passover), three challah trays, a tray of six sets of Shabbos candles, and a tray of silver kiddush cups that stays out always.
The mezuzah goes on the right side of the door post; the menorah goes near a window; the Sabbath challah goes on the table.
From my grandmother, I inherited my nameCarol is an Anglicization of Tzirelmy high cheekbones, my curly hair, my love of books and, according to my mother, a passion for baking challah.
Over time, I've learned about other challah recipes, shapes, and braiding techniques.
Reading Inside the Jewish Bakery: Recipes and Memories From the Golden Age of Jewish Baking, which came out several months ago, I found a sentence in the challah chapter that seemed to bop me over the head: "In the west of the Yiddishe heymGermany, Austria, Hungary .
From my own research into Jewish culinary history, I knew that barches was a European name for challah, an acronym of the phrase birkat Hashem hi teasherthe Lord's blessing brings riches.
Excited as I was to be taking this journey into culinary history, the cookbook's description of a "pronounced sourdough flavor" made me fear that my challah would taste acidic, and the dough's firmness and long rising time made me worry that my barches would be tough.