This week on the show, we’re gathering around the table and tearing into a big loaf of fluffy challah.

David opens the show by sharing challah’s importance in his family and the broader cultural significance this bread holds for Jewish communities. He then sits down with cookbook author Laurel Kratochvila, who reports live from Europe to showcase the origins and evolution of this special bread, including its Polish cousin, chałka. Jessica and David dig into your listener questions, with advice on everything from braiding to proofing, and finish out the show with a Jess-opinion and the recipes they’re baking this week.

Recipes and other links from this episode:

• Bake our recipe for Braided Challah
• Watch our challah-shaping videos for a 3-strand, 4-strand, and 6-strand loaf
• Learn more about Laurel’s latest cookbook, Dobre Dobre
• Order the Big Book of Bread for our go-to challah recipe and much more!
• Read more about instant yeast vs. active yeast
• Pick up some SAF Gold Yeast
• Read more: Why does my challah have stretch marks?
• Watch Martin make laminated challah
• What David’s baking this week: Old-Fashioned Maine Sourdough Waffles
• What Jessica’s baking this week: Vanilla Bread Pudding
• Record your question for our Ask the Bakers segment here!
• Follow along with us on Substack
• For 25% off any On-Demand baking class, use coupon code POD25 at shop.kingarthurbaking.com/on-demand-classes
• This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.
• This episode is sponsored by Red Star. Red Star has a yeast for every kind of baker. Visit redstaryeast.com to find a retail store near you or purchase their full line of products online.