Jewish Bread

The most notable types of Jewish bread are matzo and challah. While matzo is usually reserved for Passover, challah can be eaten during holidays, on the Sabbath or with an everyday meal. You'll often see it in its classic, free-standing, braided form, but it can also be shaped into loaves or rolls to use for sandwiches and toast. F&W's guide will introduce you to both these breads with easy-to-follow recipes and tips from expert bakers.

Raisin-Walnut Babka

Pastry chef Melissa Weller of Sadelle’s in New York City swirls this light and buttery babka with a golden raisin puree, studs it with dark raisins and walnuts and tops it with a luscious cinnamon glaze. Slideshow: Cake Recipes
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How to Make Challah Bread

Jessamyn Waldman grew up in Canada eating challah, the Jewish Sabbath bread. Unlike the eggy challahs of the Ashkenazi Jews of Eastern Europe, this version comes from the Sephardic Jews of the Mediterranean, who flavored their challahs with caraway and anise.
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