Where Jews would not live - in Tel Aviv or in Derbent, in Pyatigorsk, or in Jerusalem, before Shabbat, the seventh day of the week, they prepare the Sabbath bread. It is called challah. Not to be confused with a roll-interlaced, is sold in stores. Kosher hala done in a special way, and that it can be supplied with meat, and contains no trace of dairy products.


Ingredients for five Khal medium size:


White wheat flour - 2 kg. You can replace it with a mixture of wholegrain

Hot water (70-80 ° C) - 1 liter

Vegetable oil - 100 ml

Yeast - 20 gr

Salt - 1 tbsp. the spoon

Sugar - 2 tbsp. spoons

For egg wash

Sesame seeds for decoration


- Hal - spike of flagella test - do, preparing for the Sabbath meal. Holy Bread opens Shabbat - says Angela Peysahova from Pyatigorsk Women's Club "Mazal".


The word "challah" meant a piece of dough that pinch off from any baking in favor of the Temple of Jerusalem. Over time, it became known as challah baked product itself, rather than sacrifice a part of baking.


- Hala is different. It can be prepared in the form of a key, a ladder or a bunch of grapes. Round challah baking for the holidays - perfect shape symbolizes the union with the creator. Traditional Shabbat Challah also includes woven into the braid flagella test.


Before you touch the product, Angela three times washes his hands.



For the test meal is used, which is pre-sifted mashgiah - that it certainly was not the bugs. He checks and eggs - there should be no trace of blood or embryos. Each egg splits into a transparent glass, and looks into the light. The incubator eggs with white shell, usually no inclusions do not occur.




Challah dough is mixed in a large basin. In pour flour yeast, a number of poured sugar and salt - a little to the side so it does not come into contact with the yeast.




For yeast is well to add a little oil.




Now you can gradually add water. It is desirable that it was warm. The dough is kneaded his hands until the water and the flour is gone.




When the dough is almost ready, pour the oil on top and continue to knead.




On preparing challah to say to each other good wishes. When the dough is mixed, take from him a symbolic part - a piece on all four sides, symbolizing the south, north, east and west. Then they burn.




Separation of challah - a sacred commandment, right, this woman in the Jewish culture.




When the "tithe" is separated, bowl covered with cling film and leave for about an hour, until the dough will not rise. Then it is separated into strands and rolled.




- At this time, we light candles for the souls of our foremothers - Angela puts a match to the wick. - We pray for them, because Challah - a tradition that is passed from woman to woman.




Hal can be woven from any number of flagella. Usually take five or six strips of dough and twist them crosswise.




- Remember how in childhood braided spike? So, here is the same system.




When challah is formed, it smeared on top of an egg - to get a nice golden crust - and sprinkled with sesame seeds.




Hala spread on a baking sheet covered with oiled parchment. It is important to leave at least to the bread does not stick together and have remained intact (during Shabbat challah refract rabbi).




Hala baked in an oven 40 minutes at 180 ° C.


The table is set with a white tablecloth, it expires waxed pair of lighted candles. Rabbi adds together the two Shabbat bread and reads a blessing over them. Then he broke off a piece of the golden edges of bread, dips it in salt and tastes. After that, pass on challah - Shabbat begins.


© Catherine Filippovich