This "double loaf" (in Hebrew: lechem mishneh) commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt.

The manna did not fall on the Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath. It is these hunks of bread, recognizable by their traditional braided style (although some more modern recipes are not braided) that are commonly referred to as challah.

Ingredients and preparation

Traditional challah recipes use a large number of eggs, fine white flour, water, and sugar. Modern recipes may use fewer eggs (there are also "eggless" versions) and may replace white flour with whole wheat, oat, or spelt flour. Sometimes honey or molasses is substituted as a sweetener. The dough is rolled into rope-shaped pieces which are braided and brushed with an egg wash before baking to add a golden sheen. Sometimes raisins are added. Challah is usually parve, unlike brioche and other enriched European breads, which contain butter or milk.