Wheat flour was used to make challah and biscuits, ordinary bread and cooking. It is customary to have challah, two braided loaves of bread, on the table. Traditionally, two loaves of bread ("challah") are served with each of these meals. Challah bread is widely purchased or prepared for the Shabbat. The term "challah" in Biblical Hebrew meant a kind of loaf or cake. New York inherited its bagels and bialys from Jews, as well as Challah bread. Egg challah sometimes also contains raisins and/or saffron. In Eastern Europe, the Jews baked black ("proster", or "ordinary") bread, white bread and challah. It was served to children on "challah" bread as a treat. Typically, round challah bread is served, to symbolize the cycle of the year. This is followed by the blessing over the bread (challah), which begins the meal. The ceremony of Kiddush includes dipping a piece of Challah in salt. Challah is also now known as "cholla" bread. If no wine or grape juice is present on Shabbat, the blessing over challah suffices. The dough from Maaser Sheni, is likewise not exempt from Challah giving.