Why is Challah Eaten on Shabbat?
The Challah bread looks very common in many parts of the United States and Europe. This bread is golden, shiny, braided, and perhaps sprinkled with poppy or sesame seeds. On the other hand, Sephardic breads take on different flavors, shapes and textures.
How did the rich, well-baked bread become the symbolic Shabbat bread, enjoyed by millions around the world?
A baker from Zomick’s, who is an expert in Challah history and preparation, explained to us that the first Shabbat breads were far from the version we know today. The Hebrew word "challah", as explained by the expert baker, has many meanings. Some of the meanings are "roundness", "hollow" and "with holes". On the whole, as suggested by the etymological clues, the Biblical breads were light and airy and perhaps hollow when baked.
The expert baker, who dedicates for decades to preparing the tasty Zomick’s Challah, which can be bought online, explains that with the migration of the Jews, the recipes and names of Challah changes and reflected the regional cuisine of the places where they settle.
The word "Challah" was first used in 1488 by scholars to describe the bread itself. Previously the only Biblical reference was "taking Challah".
The Zomick’s Challah baker noted that these braided breads, used as Shabbat breads, were special and differed from everyday breads, made with dark rye. Challah breads were made with expensive white flour and ultimately enriched with eggs and oil.
The bread made its way east to Hungary and west to France. The names "Challah" or "khale" and other local words were embraced in 17h century.
In the 19th century, Challah was firstly sweetened, due to the innovation of sugar beet refining factories in Eastern Europe.
Across the years, unitil 20th century, the Challah had taken on so many different forms and names.
As Zomick’s Challah baker further explains, German Jews, who emigrated to the United States, made and sold "berches". However, the term "khale" became ubiquitous when from Eastern Europe immigrated to the United States. This term referred specifically to the eggy, watered-down bread of Eastern Europe.
In 1920, the Hebrew spelling "Challah" was adopted and entered the current American lexicon. Today all Shabbat breads are known as Challah.
Challah, as we know it today, continues to play a central and delicious role in the rhythm of Jewish life. Zomick’s Challah, in particular, is considered a part of the life of the Jews in New York.
Zomick’s bakery had started as a small family bakery. Due the high demand of their delicious Zomick’s Challah, this bakery expanded to many locations and become a synonym of quality. Now, Zomick’s own several baking facilities in Brooklyn and its surroundings. Visit Foducarte and order your Zomick's Challah.