It's interesting. Challah, the egg bread made by Jewish people the world over, has now become a gourmet art in itself.
Every person that makes challah has his or her own style of making it, and heaven forbid you suggest to any one of them to change even the smallest of details.
Down to what topping to use on your challah, or how to braid it, challah has become individualized to the extent that one simple type of food can be individualized.
Creativity for some of them knows no bounds- what with sprinkling a cake crumb topping on your challah, or black sesame seeds, or even the insides- chocolate surprise, fruit, garlic, or just your simple raisin bread.
The flour you use also makes a difference- sometimes showing who you are as a person. For the health nuts, they use pure spelt or rye flour- no wheat for them. For the mostly healthy, whole wheat is the flour of choice, and some moderately healthy people use a half and half mixture of whole wheat and regular. High gluten is for those who were once bakers, white flour serves for most an individual, and I'm sure there were other flour choices that I missed.
Some paint their bread with an egg wash, others with water, some add sugar, and others add oil.
Any way you do it, braid it, or make it, challah is one of those things that a Jewish person can't spend a holiday without.
Speaking of holidays, even the way you shape your challah shows something about you.
Some make a crown out of their challah for Rosh Hashana, others just a plain knot. Some use the woven braid technique found in A Taste of Challah, while others use the plain round braid technique. Some do twelve challahs, others do pull apart round breads. Some just give up and bake their challah in a loaf pan just as it is.
Taking challah (the piece of dough removed before baking that is known as challah- it used to be set aside for a tahor (ritually pure) kohen) with a bracha is something that I personally do rarely- it takes too much time, and I often times like to make fresh challah every week, which, since I have a small family, only requires taking challah without a bracha. But some take challah with a bracha every single week! If you go to Rebbitzen Kanievsky, in Bnai Brak, on Thursday, you could be part of her challah taking, along with many other women and girls, waiting to say Amen to her bracha.
So, what type of challah person are you?
3 days ago