Saturday mornings were usually challah French toast mornings in my house growing up. My dad would take any leftover challah from Shabbat dinner the night before and put it to good use. His recipe is ...

Challah, that braided Jewish bread that’s eaten during Shabbat and holidays. Its popularity has grown so much that it’s offered in bakeries around the world. Challah is a rich dough and a gorgeous one ...

There’s no better way to celebrate Rosh Hashanah than with a warm, golden loaf of freshly baked challah. This slightly sweet, egg-enriched bread isn’t just delicious—it’s deeply tied to Jewish ...

In the year 70, the Roman Empire destroyed what was known as the Second Temple in Jerusalem and, with that, the ability of the Jewish people to continue their hallowed sacrificial system. So, the ...

The good smells of baking challah and the sweet golden braided bread emerging from the oven have distinguished the Jewish Sabbath in a long-kept tradition. During the High Holy Days, starting with the ...

I thought I knew how to bake challah. Then I saw the section devoted to the Jewish egg bread in the newly revised “Secrets of a Jewish Baker” by George Greenstein (Ten Speed Press, 328 pp., $29.95).

Make almond syrup: In a small saucepan, combine ingredients. Bring to a boil, stirring occasionally with a whisk, over medium heat. Off heat, whisk again to make sure it’s well combined and let cool ...