Challah, pronounced haa-laa, is traditional Jewish yeasted bread. It is made with eggs, as well as flour, yeast, and water, and may be sprinkled with sesame seeds. It is sometimes called egg bread, and has a distinct yellowish interior if egg yolks are used. Challah is a part of many Sabbath celebrations, and also is consumed during many Jewish holidays.

Challah is never eaten on Passover however, because the day calls for eating only unleavened bread. Therefore, no bread containing yeast can be served.

Challah usually is braided in threes, but it may be served round, and studded with raisins. On Rosh Hashanah, challah may be made in the shape of a ladder. The bread may be served warm or cool depending upon individual preference.

One can also make challah with a bread machine, by setting the machine onto the mix and raise setting only. The dough is then removed from the machine, shaped and given a final rise. Some cooks insist that the lightest and best challah is obtained when the dough is allowed to rise twice prior to baking.

Historical: In a list of differences between the customs of Babylonia and Eretz Yisrael in Geonic times (8th-10th centuries CE), only one loaf was used in Eretz Yisrael as opposed to two in Babylonia. The Babylonian usage is the one that prevails today.

Potato Challah

From: The Pleasures of Whole Grain Breads by Beth Hensperger (Chronicle Books; October 1999; ISBN: 0811814556; Paperback) Cookbook Heaven @ recipelink.com

Potatoes combined with eggs results in particularly moist, fluffy loaves that are less sweet than regular challah. Slices of the bread make fabulous French toast and grilled sandwiches the day after baking. This is a family-sized recipe, so plan accordingly. It can easily be halved.

Makes: 2 large free-form loaves or four 9-by-5-inch loaves

2 to 3 large (about 1 1/2 pounds) Russet potatoes, peeled and cut into large pieces

• 2 cups water
• 1 1/2 tablespoons (scant 2 packages) active dry yeast
• 10 to 11 cups unbleached all-purpose or bread flour
• 4 teaspoons salt
• 2 tablespoons honey
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 4 extra-large eggs
• 1 egg beaten with 1 teaspoon water, for glaze
• 2 tablespoons sesame seeds or poppyseeds, for sprinkling
• Place the potatoes and water in a 2-quart saucepan. Bring to a boil, reduce the heat to simmer, cover, and cook until tender, about 20 minutes. Drain and reserve the liquid, adding more water if necessary to make 1 1/4 cups. Mash the potatoes, then set aside to cool. Warm or cool the potato water to 105 to 115 degrees F and pour 1/2 cup into a small bowl. Sprinkle the yeast over the potato water. Stir to dissolve and let stand until foamy, about 10 minutes.
• In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with a paddle attachment, combine 2 cups of the all-purpose flour and the salt, honey, butter, mashed potatoes, and yeast-potato water. Beat hard until creamy, 1 minute. Add the eggs and beat for 2 minutes. Add the remaining all-purpose flour, 1/2 cup at a time, beating on low speed until a soft, shaggy dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.
• Turn the dough out onto a lightly floured work surface and knead until soft and springy, 1 to 3 minutes for a machine-mixed dough and 3 to 5 minutes for a handmixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking. Place in a lightly greased deep container, turn once to coat the top, and covet with plastic wrap. Let rise at room temperature until double in bulk, 1 to 1 1/2 hours. Do not allow to rise more, as the dough has a tendency to tear.
• Grease 2 baking sheets or line with parchment paper. Turn the dough out onto a lightly floured work surface and divide into 6 equal portions. With the palms of your hands, roll into 6 ropes about 14 inches long, tapering them at each end. Gently dust with flour. Place 3 of the ropes side by side and braid. Tuck the ends under and pinch into tapered points. Repeat to form second loaf. Alternatively, divide the dough into 4 equal portions, shape into rectangular loaves, and place in 4 greased or parchment-lined loaf pans. Cover loosely with plastic wrap and let rise until almost double in bulk, about 45 minutes.
• About 20 minutes before baking, preheat an oven to 400 degrees F and position a rack in the center of the oven.
• Brush the loaves with the egg glaze and sprinkle with the seeds. Place in the oven and reduce the temperature to 350 degrees F. Bake for 40 to 45 minutes, or until the loaves are deep golden brown and sound hollow when tapped with your finger. Remove from the sheets to a rack to cool.