Definitions for "Challah"
Related Terms:
Hallah, Matzoh, Chametz, Matzo, Matzah, Maror, Hamantaschen, Karpas, Cholent, Chometz, Afikoman, Charoset, Etrog, Kosher for passover, Unleavened, Kasher, Treyf, Latkes, Mevushal, Tzimmes, Matzo meal, Afikomen, Lu'au, Pate brisee, Bagel, Kashrus, Galette , Blintz, Patty, Gefilte fish, En croûte, Kugel, Pita bread, Kosher, Kolache, Short, Blind bake, Rôti, Puff pastry, Knish, Mashgiach, Empanada, Rusk, Pastry, Panini, Vol-au-vent, Bread, Bouchee, Bakery, Strudel
a loaf of fine bread baked in honor of the Sabbath and festivals
A special type of braided egg bread, that is served at the erev Shabbat dinner and on holidays. Originally challah was a dough offering in the ancient Temple of Jerusalem. A true challah today has a bit of its dough taken from it, a prayer said by the baker, and the small piece of dough is put into the oven, a reminder of this old sacrifice.
(HAH lah) A sweet braided bread served during a Jewish Shabbat dinner.
It is traditional to serve this braided, slightly sweet, egg bread during the Sabbath meal in Jewish homes.
Braided white Sabbath bread made with egg, eaten on the Shabbes (q.v.).
The egg bread that Jews eat on Shabbat (the Sabbath). There are many traditions surrounding the preparation and eating of Hallah.
the portion of bread dough which is burned entirely as a sacrifice to God; today, however, the term is used to refer to a braided loaf of white bread used to celebrate the sabbath
A glazed bread, often plaited and made with an egg-dough, served at the beginning of Shabbat and holiday meals.
A sweet, egg, bread, usually braided, which is served on Sabbaths and holidays.
(Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking
Braided egg bread used on Shabbat and other Jewish celebrations.
the braided egg bread used on Shabbat and other Jewish occasions. A blessing is said over the bread before the meal at a Jewish wedding.
(CHah-lah) Braided egg-bread traditionally eaten on Shabbat (Sabbath).
A rich, eggy bread eaten on the Sabbath and on Jewish holidays except for Passover.
Egg bread Used for Shabbat blessing
Bread - This term is typically used to refer to the braided egg breads that are traditionally used on Sabbath. Tithes - The requirement to remove tithes from many types of dough owned by a Jewish person before the dough is kosher to eat. In an industrial setting, the company producing the dough will authorize the KOF-K to separate this tithe from a special box of Tevel Matzos that have been put into the facility for this purpose. (See Tevel Matzos)
Braided eggs bread used on the Sabbath and festivals.
a dough-offering set aside when bread is baked; see Ch.27.
a special sweet, braided bread traditional for Shabbat.
Bread traditionally used on Shabbat, often braided. Can be white, whole wheat, or rye
A braided sweet egg bread served traditionally in a loaf shape for the weekly shabbat and served in a round shape for Rosh Hoshana.
A traditional Jewish yeast bread rich with eggs, challah has a light, airy texture. Although it can be shaped in many forms, a braided loaf is traditional for Shabbat, holidays and ceremonial occasions.
a part of a large dough is given to a cohen
Hebrew - The dough that is separated in reminder of the portion of dough brought to the Temple (also called challah). The special bread baked of Holidays has assumed this name because of this procedure.
a sweet, eggy bread, usually braided, which is served on Shabbos or Jewish festivals.
A rich Jewish yeast bread, traditionally formed in a braid.
A tithe of dough for the Kohen; A braided loaf baked in honor of Shabbos.
a yeast-leavened of of wh9te egg bread, usually raided, and traditionally eaten by jews on the Sabbath, holidays, and ceremonial occasions.
braided egg bread for Shabbas and holidays Chas v'shalom lit. mercy and peace: "G-d forbid!" abbr. c"v"s. Also, chas v'chalila.
Challah, hallah (חלה), Barches (German and western Yiddish), Barkis (Gothenburg), Bergis (Stockholm), khala (Russian), khale (eastern Yiddish) is a traditional Ashkenazi Jewish braided bread eaten on Shabbat and Jewish holidays except Passover, when leavened bread is not allowed to be eaten.