The highlight of the Shabbat table is always the fresh loaves of challah waiting to be sliced and devoured.

Here’s a simple way to make your challah even more special, as a beautiful centerpiece for a special occasion.

As you can see here, it is just a stunning ribbon that accents this challah duo.

Of course, all challah would need to be covered for kiddush, but why not show off something beautiful until then?

I found this ribbon in a craft store near me; you can easily find something similar in your local crafting store or online. Try, for example.

Here is a very soft, gentle and beautiful way to display challah that is being used for a special occasion, such as a wedding or bat mitzvah celebration.

You may want to experiment with different colors of tulle. For a fancy Shabbat dinner, try black tulle, with gold placecards. Or gold tulle with black placecards, and the guests’ names in gold.

You can even make small individual challahs, wrap them this way and put one at each guest’s place. Put your placecards between the challah and the bow, sticking out enough that each guest can find their place.

To create this look:

Purchase tulle of your choice. I bought two large spools, one gold and one cream, from

Lay the tulle across the top of the challah and bring both ends gently to the underside of the loaf. Switch hands, so that the ribbon ends are now going in the opposite direction (kind of a mini-twist under the challah).

Now bring both ends back to the front, and tie in a bow on top of your first layer of tulle. Trim ends of bow, and gently pull bow to expand.

Here’s my recipe for great-tasting home baked challah.

20 minutes prep time
1½ hours rising time
½ hour bake time
Yields: seven challahs


  • 2¼ tsp. active dry yeast
  • ¾ cup warm water
  • 1 tsp. sugar
  • 1½ cups boiling water
  • 2 cups cold water
  • 4 eggs, mixed
  • 1 heaping tbsp. kosher salt
  • ¾ cup vegetable oil
  • 1 cup of sugar
  • 1 5-lb. bag of good quality flour
  • 1 egg, beaten, for egg wash


  1. Sprinkle yeast into warm water, add sugar and stir gently. Let sit until foamy, about 5–10 minutes. In a mixer (or bowl), add all other ingredients except flour and stir. Add yeast mixture when foamy and stir again. Add 13–14 cups of flour (almost the whole bag).
  2. Using a dough hook, mix until dough is not sticky and bounces back when touched.
  3. Place in a bowl and pat with a little oil. Cover with plastic wrap and let rise for 1½ to 2 hours.
  4. When the dough has risen, say the blessing and remove a piece of dough for the mitzvah of separating challah.
  5. Shape dough and let rise another half hour. Coat with beaten egg wash and bake at 350° F for 30–40 minutes.