Hala (x) (Hebrew - חלה) is an extremely common goat bread that has many names and is made with a wide variety of ingredients in different communities. At its core, it is bound by the faith and the escape of the Jews from Egypt. It is associated with "manna" and is often prepared as a "double bread" (Hebrew - לחם משנה), with six braids in a crumb symbolizing each tribe of Israel. The classic Hall is neutral (Yiddish-פאַרעוו) and contains no animal products, but modern interpretations of the recipe allow the use of several eggs. In some cases, raisins and other products are added.

Required products for two cakes:


Traditional Jewish sweet bread Hala

2,5 h hot water
1 dry yeast
1 / 2 hours med
4 vegetable oil
3 eggs
1 salt
8 h flour

Method of preparation:

In a deep bowl, dissolve the yeast in warm water. Add honey, vegetable fat, 2 eggs and salt. Pour one glass of flour while stirring vigorously until kneaded by hand. Knead for a long time, adding flour as needed, until a non-sticky elastic dough is obtained. Cover well and leave warm for an hour and a half or until volume is doubled.
Put on a wicker board, split in half and knead each half for about 5-6 min., Adding a little flour so it doesn't stick. Divide each of the two pieces into equal pieces, from which you will roll out the interlacing strips. Knitwear can be like fireplaces or pies. Put them in a baking dish. Cover with a towel and leave warm for about an hour. Brush well with a beaten egg and sprinkle with sesame or poppy seeds if desired and place in a preheated 190 ° C oven. Bake about 40 minutes or until ready. Refrigerate for at least an hour before slicing.