Challah Braid

Challah, a sweet bread enriched with egg and honey, has been made by Ashkenazi Jews in Eastern Europe since at least the 15th century. The most common shape is the braid. Its strands represent arms intertwined in love. In the 19th and 20th centuries, a challah braid was the special Sabbath bread for European Jews, living very modest lives, enjoyed at the end of the week. They eagerly awaited the special treat after eating hearty rye bread all week long.

Our golden-colored challahs are made with organic wheat flour, lots of egg yolks, local honey from Gearig Apiaries in Ithaca, Michigan, yeast, and a little corn oil. The flavor is rich, but not too sweet. The texture is soft, but stands up to sandwiches, French toast, and bread pudding.

Store in plastic to keep the loaf from drying out too quickly. Unlike our other breads, where the crust is thick and protects the crumb for longer periods of time, challah should be kept in plastic to extend its freshness.