Challah

Flour is the main component and backbone of challah. It symbolizes sustenance and continuity and has been a staple representing the resilience of Jewish communities throughout history. The sifting of flour represents the sifting of thoughts, speech, and actions to remove impurity and negativity in one’s life while retaining positive influence and blessings. The types available depended on the regions where Jewish people settled. Wheat, rye and barley flour are most commonly used.

Yeast is an essential ingredient as well. It's historically significant in Jewish heritage due to its connections to the Exodus story in the Torah. In Exodus, bread needed to be quickly baked, and the implementation of yeast was essential for it to rise quickly. Distillers introduced yeast to bakers, causing their loaves to be much larger. The Hebrew word for yeast is “shmarim”, originating from the same root as the word “shmirah”, meaning protection. To add yeast is to pray for protection for one’s community. 

Eggs have been used in challah for hundreds of years. Originally, they were only used as a wash. As the bread evolved and spread across the world, some Ashkenazi communities used eggs in their recipes.

Throughout history, many types of oil have been used in challah. In Mediterranean regions, olive oil was commonplace and prominent in recipes. In Eastern European communities where olives were less common, vegetable oils were used instead. They were made from sunflower seeds, safflower and soybeans. When adding oil, it is poured in small amounts to anoint each of your loved ones and to pray for their specific needs.