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Beshallach Challah

<em>Beshallach</em> Challah

This is the challah I made on my blog for Beshallach, the weekly Torah portion that discusses manna, as the two challot represent the double portion of manna received before Shabbat. This is my updated version of a recipe by Freda Reider in The Hallah Book: Recipes, History and Tradition. Making your own challah is

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Shlissel Challah with Bsisa

<em>Shlissel</em> Challah with <em>Bsisa</em>

Said to be superstitious, both the North African bsisa and the Ashkenazi shlissel challah traditions are practiced around Passover. Both represent prayers for abundance and good fortune. Hoping for a double blessing, I combine both traditions: adding traditional bsisa ingredients (raisins, almonds, spices and sprinkles) to shlissel challah—even if it seems overly superstitious.

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Seven Species Challah

Seven Species Challah

To celebrate tradition this Tu b’Shevat, I created the Seven Species Challah, which includes all seven species, including the two missing from the traditional Tu b’Shevat plate: wheat and barley. It also includes ingredients that the Bible mentions in reference to the Land of Milk and Honey—butter, honey and cinnamon—and almonds, the symbol of Tu

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Challah Bread Pudding with Apples and Rosemary Honey

Challah Bread Pudding with Apples and Rosemary Honey

When my friend JFE Director Paul Entis mentioned that apples and honey are traditional for the Jewish New Year, I came up with a recipe that might be a perfect finish to a festive holiday meal. It’s a luscious challah bread pudding with caramelized apples and hints of vanilla and cinnamon embedded throughout a rich

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Challah Chestnut Bread Pudding

Challah Chestnut Bread Pudding

My son Harrison loves challah, so anything that can be made with challah makes him extremely happy and if he’s happy, so I am…and I’m always buying challah, but what we don’t eat gets stale. Bread pudding is the perfect way to use the leftover bread so it’s not wasted, and challah works well because

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Classic Challah

Classic Challah

No matter how many variations of challah I invent, I always make sure I have this challah in my freezer. The recipe has evolved over the years, but the original one I started with came in a welcome basket from my shul (synagogue), Ohr Kodesh Congregation in Chevy Chase, MD, when we joined fifteen years

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Chaya’s Challah

Chaya’s Challah

This fantastic challah recipe comes from Chaya Wolvovsky, co-director of Chabad of Silver Spring, MD. The flavor is nicely balanced and the texture is light and airy. Sprinkle with traditional toppings like sesame and poppy seed or experiment with new ones like thinly sliced green olives, chopped onion or whatever you dream up. The recipe

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Gluten-Free Challah

Gluten-Free Challah

I had experimented with gluten-free challah in the past for my mother’s dietary needs. But, I had never achieved a loaf I could love. It wasn’t until our entire family switched to gluten-free eating that I finally created a challah with as much passion and love as my beloved gluten recipe. After many failures, near-misses,

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Challah French Toast Soufflé

Challah French Toast Soufflé

Healthy and brunch are two words that don’t often go together, but this make-ahead recipe is high in fiber with whole-grain challah, low in fat and full of cancer-fighting antioxidants and rich flavors. As an added bonus, if you keep kosher, you can make it pareve to serve with lean meats or for lactose-intolerant guests.

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Julia’s Challah

Julia’s Challah

In my family, we have experimented with using whole wheat flour for our challah and find that the amount of whole wheat in this recipe gives the challah a bit of body without making it too dense or changing the light nature of the bread too much.

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