Challa - It's Part of the Dough

Challa - The Second Stage of Baking

Challa is a word that sneaked into our lexicon.
It's what we call our favorite Shabbos and holiday
braided bread. In fact the word does not mean
bread at all. It's actually a specific mitzva -
commandment - found in the Torah (Bible).

The requirement is that, once flour has been formed
into dough, a portion must be removed and given to
a kohen (a member of the tribe of kohanim - priests, who
were responsible to handle the offerings of
the rest of the Jews.)

Thus it is similar to terumo and ma'aser.
It is separated from food and is intended as a gift.
In the times when there was a Temple in Jerusalem
the recipient was a kohen.

What Is Done Today?

Challa is still taken today. The only difference is
that because there is no Temple we no longer give
it to the kohen (they have nowhere to eat it).
Instead it is burned.

There are a series of rules about what type of dough
and how much dough generates the requirement.
You can consult your rabbi or rebbetzin
or you can examine this article about challa.

Another Gift?

In our article on terumo and ma'aser, we discuss removals
from grain and other food products. Doing it again
seems excessive. After all, it's the same grain.

Challa is a concrete way of acknowledging two things.

First, we acknowledge the Creator of the food.
Then we transform the grain by grinding it and
kneading it into dough. At that point, we might
begin to see ourselves - our efforts or our bread
machines! - as the source of the dough.

It's our way of acknowledging the real Source
of our dough and Source our abilities at the same time.

So next time you see and taste your own favorite -
braided, square or round, egg, raisin or water -
you'll know where the name comes from and
what it teaches us.

Return to "When May I Eat It?" for
the article to which I refer above and for
other articles about bread and baking.

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