Hala (or challah) is a traditional Jewish braided bread, and Milk Street’s olive‑oil version adds a Mediterranean twist with olive oil and golden raisins, reflecting the modern American love for fusion and healthier fats.

Traditional Hala is made with butter, eggs, and sugar, often topped with sesame or poppy seeds. Variations include honey‑sweetened versions, whole‑grain flours, and additions like raisins, nuts, or dried fruit, each reflecting the region where Jewish communities settled.

Braided Hala is commonly served at Shabbat dinner and Jewish holidays such as Rosh Hashanah or Passover (when leavened bread is allowed), sliced and enjoyed with butter, jam, or as a base for French toast.

It is a popular centerpiece for weekend brunches, holiday meals, and family gatherings, especially when a sweet, aromatic bread is desired.

The use of the Japanese milk‑bread water‑paste technique gives the loaf an unusually soft, almost cake‑like crumb while the olive oil adds a fruity richness that sets it apart from butter‑based challah.

Common errors include over‑mixing after adding raisins, using water that’s too hot for the yeast, and baking at too high a temperature, which can cause a pale crust and dense interior.

The water‑paste (tangzhong) pre‑cooks a portion of the flour, creating extra gelatinized starch that locks in moisture, resulting in a softer, longer‑lasting loaf compared to a standard enriched dough.

Yes. After baking, let the loaves cool completely, then wrap tightly and refrigerate for up to three days or freeze for two months. Thaw at room temperature and re‑heat briefly for fresh‑baked texture.

The loaf should have a deep golden, glossy crust, a slightly shiny surface from the egg wash, and a soft, airy crumb with visible plumped raisins throughout.

The bread is done when the crust is deep golden, the internal temperature reaches about 190°F, and a tap on the bottom sounds hollow.

Christopher Kimball’s Milk Street focuses on modern, technique‑driven recipes that blend global flavors with American home cooking, delivering clear, step‑by‑step video tutorials for home bakers and cooks.

Milk Street emphasizes scientific techniques—like the Japanese milk‑bread water‑paste—paired with accessible ingredients, offering precise measurements and clear visual cues that help home cooks achieve bakery‑level results.

Milk Street is known for recipes such as No‑Knead Artisan Bread, Sourdough Pull‑Apart Rolls, and Sweet Cinnamon Swirl Bread, all showcasing the channel’s focus on technique and flavor.