This bread is often called water challah, because it doesn’t contain any eggs. It is also sometimes referred to as vegan challah (though our recipe contains a little honey, so not entirely vegan). Potatoes are used in place of eggs to give the loaf a tender, chewy texture.
The origin of this eggless challah is not entirely clear. Some say that it was made by professional bakers, who left out the eggs to save money. Others suggest that the presence of eggs rendered the loaf more cake-like than bread, and this was considered undesirable for the Sabbath by some Rabbis. We do know this challah originated from southern Germany, where it was made special with the inclusion of white flour, since whole grains were eaten in daily bread. We make ours special in the opposite way—by using freshly milled wheat and spelt to make it more flavorful. We think it tastes nutty and sweet and is great for any day.
