Braided Jewish egg bread, or Challah, is traditionally served on the Sabbath and holidays. Unlike many other European breads, Challah is not made with milk or butter. The first two meals on the Sabbath usually contain meat, so since it is prohibited for Jews to eat dairy and meat at the same meal, Challah is served.

Before meals on the Sabbath, it is traditional to bless the meal over two loaves of bread, which are usually Challah. The name for Challah comes from the ancient practice of hafrashat challah, which involved setting aside a small piece of dough as a tithe.

• The Philadelphia Jewish Voice: On Bread Alone