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A traditional form of "egg-rich" Jewish bread, eaten on the Sabbath. It is most often plaited, but can also be made in spirals or wreaths. A sprinkling of poppy seeds is characteristic. See 'Chollah'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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