Vocabularul Cheie al Pâinii - Challah

an egg-riched yeast bread that is twisted in braids, eaten by Jewish people to celebrate Sabbath and other holidays

gentle to the touch

a type of food made from flour, water and usually yeast mixed together and baked

related to the religion, culture, or people of Judaism

an established way of thinking or doing something among a specific group of people

different or better than what is normal

having a lot of value

a day of rest and religious observance, traditionally observed weekly

a period of time away from home or work, typically to relax, have fun, and do activities that one enjoys

containing sugar or having a taste that is like sugar

bright and smooth in a way that reflects light

to spread a liquid onto a surface using a brush

an oval or round thing that is produced by a chicken and can be used for food

to cook food, usually in an oven, without any extra fat or liquid

a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.

a sweet white or brown substance that is obtained from plants and used to make food and drinks sweet

a liquid that is smooth and thick, made from animals or plants, and used in cooking

a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell

a natural, white substance, obtained from mines and also found in seawater that is added to the food to make it taste better or to preserve it

to combine two or more distinct substances or elements to form a unified whole

having a temperature that is high but not hot, especially in a way that is pleasant

a liquid with no smell, taste, or color, that falls from the sky as rain, and is used for washing, cooking, drinking, etc.

to put something such as an ingredient, additional element, etc. together with something else

to combine two or more distinct substances or elements to form a unified whole

to mix an ingredient into a liquid or other substance by stirring

a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry

to form and press dough or wet clay with the hands

having a surface that is even and free from roughness or irregularities

capable of being stretched or extended without breaking

to be or remain in a specific state or position

woven by (or as if by) braiding

a mixture of beaten eggs and liquid used to brush onto the surface of dough or other baked goods before baking

having an empty space inside rather than being solid

to hit someone or something gently, often with a few quick light blows

to forcibly pull something apart into pieces

to offer some or all of one's possessions, resources, etc, to another individual

the food that we eat regularly during different times of day, such as breakfast, lunch, or dinner

the general beliefs, customs, and lifestyles of a specific society

to represent something in the form of an abbreviation or symbol

the true principles or facts about something, in contrast to what is imagined or thought

to remain in a stable position, supported by something beneath

(of dough) to increase in volume, become lighter, and develop a fluffy texture

to give something a particular form

known by a lot of people

a feeling of no worries or anxieties