Hallah Bread
Braided egg bread, often served with shakshuka.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Hallah's history is deeply intertwined with Jewish religious practice and the agricultural traditions of Eastern Europe. The mitzvah of separating a portion of the dough ('hallah') for the Kohen (priest) dates back to biblical times. Over centuries, the dough offering evolved into the braided loaf we know today, adopting elements from regional baking traditions in Eastern Europe, such as the enriched dough and braiding techniques.
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Hallah is far more than just bread; it's a central symbol of Jewish holidays and Shabbat (the Sabbath). Its shape, ingredients, and preparation are laden with symbolism and meaning.
Shabbat and Holidays
Hallah is a staple on the Shabbat table, representing the manna that fell from the heavens to feed the Israelites in the desert. Two loaves are traditionally used to commemorate the double portion of manna received on Fridays.
Shape and Symbolism
The braided shape of Hallah can symbolize love, truth, peace, and justice. Round Hallah loaves are often baked for Rosh Hashanah (Jewish New Year), symbolizing the cyclical nature of life and the hope for a sweet year.
Parev Status
Hallah is typically made without dairy products, making it 'pareve' (neutral), allowing it to be eaten with both meat and dairy meals according to Kosher dietary laws.
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Hallah boasts a subtly sweet and rich flavor profile, primarily driven by the eggs, honey (or sugar), and enriched dough. Its texture is soft and airy with a slightly chewy crust.
The main flavor components are: * **Sweetness:** Usually subtle, coming from honey or sugar. It provides a balanced sweetness that isn't overpowering. * **Egg Richness:** Eggs contribute significantly to the flavor, creating a rich and tender crumb. * **Subtle Yeast Flavor:** The yeast provides a subtle fermentation flavor, adding depth and complexity. * **Toasted Sesame or Poppy Seeds:** Optional, but they add a nutty and aromatic element, enhancing the overall flavor experience.
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Dough Hydration
Don't be afraid of a slightly sticky dough. A higher hydration level will result in a softer, more tender crumb. Adjust the flour accordingly, adding a little at a time until the dough is manageable.
Yeast Activation
Ensure your yeast is active before adding it to the dough. Proof it with warm water and a pinch of sugar to check for bubbling. This step is crucial for a good rise.
Braiding Technique
Practice makes perfect when it comes to braiding. Watch videos and start with simpler braids. The key is to keep the strands taut and even for a visually appealing loaf.
Egg Wash
An egg wash before baking gives the Hallah a beautiful golden-brown color and a glossy sheen. For a deeper color, use the yolks only and add a pinch of sugar or honey to the wash.
Oven Temperature
Bake at a moderate temperature (350-375°F) to ensure the Hallah is cooked through without burning. Use a thermometer to check the internal temperature (around 200°F).
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