-lb. loaf challah bread
Challah is a good source of carbohydrates and contains protein from eggs; the enriched dough provides fat for satiety and mouthfeel, though the bread is moderate to high in calories compared to standard white bread.
About
Challah is a leavened Jewish bread traditionally made from a rich dough containing eggs, oil, and sometimes honey, typically braided or coiled into a distinctive shape. Originating in Ashkenazi Jewish communities of Central and Eastern Europe, challah is deeply rooted in Jewish religious and cultural practice, particularly as the prescribed bread for Shabbat (the Jewish Sabbath) and Jewish holidays.
The dough produces a tender, slightly sweet crumb with a golden color derived from egg yolks and a glossy, seeds-studded crust achieved by brushing the shaped dough with egg wash before baking. Traditional challah is braided from three, four, or six strands of dough, though single or coiled loaves also exist. The bread's texture is lighter and more tender than standard wheat bread, with subtle sweetness balancing savory complexity from the yeast fermentation.
Culinary Uses
Challah is primarily served as a ceremonial bread during Jewish Shabbat meals and holidays, where it is blessed and broken before the meal begins. Beyond religious contexts, it is eaten as everyday bread for sandwiches, toast, or accompanied by butter and jam. The bread's enriched dough and slight sweetness also make it ideal for French toast, bread pudding, and other applications requiring tender, egg-based bread. Some challah loaves are studded with raisins or seeds (sesame or poppy) for additional flavor and texture. It pairs well with both savory dishes (soups, stews) and sweet preparations.