Challah is a special braided bread that Jewish families traditionally eat on the Sabbath (their weekly day of rest) and during Jewish holidays. The bread is slightly sweet, soft inside with a golden-brown crust, and often baked in a distinctive three-strand or six-strand braid that makes it beautiful to look at.

The word comes from Hebrew and refers to a portion of dough that was traditionally set aside as an offering in ancient times. Today, many Jewish families bake or buy challah every week as part of their Sabbath observance. Before the Friday evening meal, they say a blessing over two loaves of challah, which represent the double portion of manna (a bread-like food) that fell from heaven in the biblical story of the Israelites wandering in the desert.

Beyond its religious significance, challah has become popular in bakeries everywhere because it makes excellent French toast and sandwiches. The egg-rich dough gives it a tender texture that's somewhere between regular bread and a light cake. Some bakers add raisins or sesame seeds on top, while others keep it plain. The braiding isn't just decorative: it also helps the bread bake evenly and creates that characteristic slightly chewy crust.