Normally, two loaves are baked at once, covered and put on the Erev Shabbat table, until the blessings are said and the meal is about to start. The two loaves remind us of the double portion of manna that the LORD provided our people on Shabbat coming out of Egypt. We remember our Father provides for our needs today, just as he has throughout the generations. Either of these symbolic recollections is common in the challah tradition and Shabbat tradition.

Challah is often fancily braided in 3, 7, 10 or 12 strands, but a simple 3-stranded braid is used here. Braiding helps break it apart easily into reasonable serving portions. An especially big Challah shaped with several braids of different sizes is baked for weddings, bar or bat mitzvahs, or other celebrations; sometimes it's sugar-glazed, decorated with seed sprinkles or raisins are added to the dough. During the New Year a round Challah is made from a single, long strip of dough that is wound into a tight spiral shape to represent the continuing cycle of the years.

Uncover the Challah and say:


Hebrew Liturgy:

Baruch atah Adonai Eloheynu
Melech ha'olam,
hamotzi lechem min ha'aretz.


English Liturgy:

Blessed are thou, LORD our God,
King of the universe,
who brings forth bread from the earth.


Challah recipe ...It's good and it's easy to make.

4½ c BREAD flour (Bread flour has more gluten, if you use regular flour you could add 1½ T gluten)
1 Egg + enough water to = 1½ c
2 t Salt
2 T Sugar (More if you like sweeter bread)
¼ c Butter
2 t Yeast

Add ingredients to bread maker in the order specified by bread manufacturer and mix on the dough setting. Take the mixture out and divide into 3, 7, 10 or 12 pieces. Form into rolled strips to braid into loaf. Place on cookie sheet. Let rise for 45 minutes or until doubled. Wash with egg wash to make traditional sheen on baked loaf. Bake at 375F for 25 minutes. Cool on racks.

Egg wash:
2 Egg yolks
2T Water