Shabbat, the day of rest for Jews, takes place from sundown on Friday
night to sundown on Saturday night.  We celebrate this peaceful weekly
break from the chaos of everyday life with a special Shabbat dinner. 
We begin the dinner by lighting candles in order to welcome in the 
coming Shabbat.  We drink wine to symbolize the joy of G-d's goodness, and the bounty 
with which he provides us throughout time.  Starting from a tradition
in Europe where chicken was expensive and saved for special occasions,
chicken is now commonly eaten as a main course on Shabbat table. A 
special, braided eggbread which is part of the Shabbat meal, is known as 
challah.  Two loaves of challah are placed on the Shabbat dinner table
to represent the time when the Israelites wandered through the desert, 
and G-d sent them a double portion of manah (food from the heavens) on
Friday for Shabbat.  Homemade challah can serve as a treat which makes
the Shabbat extra-special.  Here's a recipe to make your very own 
challah.

CHALLAH
2 packages dry yeast
2 cups warm water
1/4 cup sugar
1/4 cup melted crisco or salad oil
3 eggs, slightly beaten (reserve 1 tablespoon for top)
8 cups flour

Soften yeast in warm water (lukewarm) in a large mixing bowl.  Add
salt, sugar, and shortening.  Blend in eggs and 3 cups flour, beat
well.  Gradually add remaining flour to form a stiff dough.  Knead on
a floured surface until smooth and satiny, 7-10 minutes.  Place in a 
greased bowl, turn over so that the top in greased, cover and let rise
in a warm place until doubled in bulk, about 1 1/2 hours.  Divide the 
dough in half.  Divide each half into 3 parts.  Roll each part into a 
strip, 14 inches long.  Braid 3 strips together.  Repeat with 
remaining dough.  Place on a greased cookie sheet, or in a greased
9x5 inch loaf pan.  Cover and let rise until doubled in bulk, brush
with reserved egg, sprinkle with sesame or poppy seeds (optional), 
and bake in a moderate oven 40-45 minutes, or until golden brown. 

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