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The challah cover must be large enough to cover two braided loaves without allowing the bread to be seen through the sides, and opaque enough so that the loaves cannot be seen through the fabric. Store-bought challah covers often bear the inscription לכבוד שבת קדש ("To honor the holy Shabbat") or לכבוד שבת ויום טוב ...
Challah or hallah (/ ˈ x ɑː l ə, ˈ h ɑː l ə / (K)HAH-lə; [1] Hebrew: חַלָּה, romanized: ḥallā, pronounced [χaˈla, ħalˈlaː]; pl. [c]hallot, [c]halloth or [c]hallos, Hebrew: חַלּוֹת), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays ...
A type of embroidery similar to heavy chain stitch, known as kurar, was previously used by Bedouin to create dresses for both men and women. It required four people, with each person carrying four threads which were either of varying colours or silver and gold. [12] Algerian turban cover. Silk embroidery on linen. 18th century
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Chaplain Abraham Dubin, making the Blessing over challah (India, 1944). Kiddush (/ ˈ k ɪ d ɪ ʃ /; Hebrew: קידוש [ki'duʃ, qid'duːʃ]), lit. ' sanctification ', is a blessing recited over wine or grape juice to sanctify the Shabbat and Jewish holidays. Additionally, the word refers to a small repast held on Shabbat or festival mornings ...
Cover with plastic wrap and allow the dough to rise until doubled in bulk, 2 to 3 hours. Punch the dough down, cover, and let the dough rest for 10 minutes. Oil two 8 1/2 x 4 1/2-inch loaf pans.