Judy Elbaum, the Founder of Leave it to Bubbe, has been baking challahs nearly every week for more than 20 years. “Challah baking for me is a weekly ritual that is at once joyful and therapeutic,” ...

A good loaf of challah is tender, pillowy and slightly sweet, but homemade loaves tend to dry and stale quickly. To keep our challah tender and extend its shelf-life, we borrow the water roux ...

Giant’s Pan Challah. Bread, sure. Challah, not so much. MUST CREDIT: Photo by Dixie D. Vereen for The Washington Post Giant’s Pan Challah. Bread, sure. Challah, not so much. MUST CREDIT: Photo by ...

Bread isn’t just Oprah’s favorite food. To food scientist Nathan Myhrvold, it’s art. The intersection of art and food is the topic at the center of Myhrvold’s new five-volume collection, Modernist ...

While many enjoy challah year-round, it’s a special part of the Rosh Hashanah celebration. We dip pieces of round challah, and apples, in honey for a sweet new year. “This holiday challah was inspired ...

Growing up, I exclusively ate challah French toast. To this day, I probably won't eat the dish if it's made with any other bread. Present-day challah bread is a traditionally Jewish, typically braided ...

I was the kind of kid who rushed out to buy round corn chips and orange Gatorade and square-pan pizzas. Any food with the bold word NEW! on the label sang to me. I wasn’t dumb. I knew that ...

To complement the oil, golden raisins plumped in orange juice are mixed into the dough at the end of kneading. (Milk Street) A good loaf of challah is tender, pillowy and slightly sweet, but homemade ...