Traditionally served as part of the Sabbath meal, this challah has become a signature of my Shabbat table. It is impressive when placed on the table, the salt and pepper are homey and familiar, and leftovers make wonderful toast or sandwiches. (And bread crumbs!) It is important to weigh the flour, sugar, and water if you want the bread to come out perfectly. The recipe gives directions for a 3 strand loaf, but there are many, many shapes to choose from. For Rosh Hashanah it is traditional to form the loaves into rounded spires, reaching up to heaven. There are great resources on the internet, including videos for multi-strand and shaped challah. <br /> <br />I often start the dough in the stand mixer and knead for a few minutes by hand to finish. I take those few minutes of kneading as n opportunity to think about the upcoming Shabbat, about my family and loved ones, my hopes and dreams for them, and sort of go over a status report with G-d. Those moments have added greatly to my spiritual preparation and appreciation for Shabbat.

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