Did you know that challah originates from Jewish culture? Jews eat challah during Shabbat – an important holiday that begins every Friday at sunset.
o zachodzie słońca. o zachodzie słońca. o zachodzie słońca. 

Chet ח for Challah (חַלָּה)
Did you know that challah originates from Jewish culture? Jews eat challah during Shabbat – an important holiday that begins every Friday at sunset. The meal begins with a blessing over two challahs, often sprinkled with salt, which are then shared among the householders.
Polish challah is sweet, with a crumble topping, while the one for Shabbat is more savory.

Learn the recipe for challah!
Dough ingredients:
2 1/4 teaspoons active dry yeast
1 cup warm water
4 cups all-purpose flour
7 large egg yolks (set aside the whites)
1/4 cup sugar
1 teaspoon salt
6 tablespoons extra virgin olive oil
2–3 tablespoons toasted sesame or poppy seedsLet’s make the dough!
In a small bowl, mix the yeast with warm water. You can do this using a mixer, a hand blender, or a fork. Add a large pinch of sugar. Mix until the yeast dissolves. Set aside for about 10 minutes until the yeast is activated, forming a foamy layer.
In a large bowl, mix flour, egg yolks, sugar, salt, and oil. If you don't have a mixer, use a wooden spoon. Add the yeast mixture to the dough and mix until it becomes too difficult to stir.

Kneading
Transfer the dough from the bowl to a floured surface. Knead by hand for 10 minutes. If the dough is too sticky, add a small amount of flour and continue kneading until the dough is soft and smooth. Form the dough into a ball. Place the dough in a large, lightly oiled bowl. Cover with a kitchen towel and store in a warm place for 1 1/2 to 2 hours, until the dough has doubled in size.

Braiding the dough
Turn the dough out onto a lightly floured surface. Divide the dough into three equal parts, then roll each piece into a sausage shape about 20 cm long. Braid the three sausages together like hair; pinch both ends together to finish the braid.Place the braided loaf on a large baking sheet lined with parchment paper. Cover and let it rest in a warm place for another 30-45 minutes, allowing the dough to rise again.

Baking
Preheat the oven to 190°C or 374°F. Generously brush the loaf with about 2-3 tablespoons of egg whites. Sprinkle with sesame or poppy seeds. Bake in the oven for 20-25 minutes, or until golden brown. Let the challah cool before slicing.

Symbolism:
The Hebrew letter ח (Chet) corresponds to the number 8.
Symbolic meaning: life, new beginning, sin.