Hollaaaaaaaaa if you Like Challah (and Philanthropy)



Hi everyone! Just a reminder that I will be hosting a How to Use Your Cuisinart workshop to make dips and soups on Nov. 18th, Wed. from 9:30-11:30AM. Please email me if you are interested at alma@takebackthekitchen.com

Well, I am in a GREAT mood because I now know how to make Challah! How often can we say that we spent a morning at a workshop learning how to make Challah bread, learned about United Jewish Communities Women’s Philanthropy http://www.ujcnj.org/section.aspx?id=1 and lost it to the point of tears when surrounded by friends who spoke of their various volunteer activities throughout their lives that have had a big impact on them? Wow.

Well,to be honest, one of the most amazing aspects of the workshop was that the Challah making teacher, Toba, has 7 children under 12 years old but STILL made it to my house with her assistants by 8:45AM and transformed my kitchen into a Challah making factory in minutes. I’m in awe. She planned ahead, was organized and enlisted the support of friends to help her. We had an easy time learning because we were among friends, the process was demonstrated to us right in front of our eyes and we could be hands on, and we knew we would have an awesome reward at the end. The only problem is that we learned that it was dangerously easy to make….

Here is Toba’s Recipe and we know you will like it!

Toba’s DELICIOUS Challah:
(the measurements in the parentheses are for a larger Challah)
1 Tbsp. Plus 1 Tsp. Yeast (4 Tbsp. Yeast)
1 1/3 C. Warm Water (4 C. Warm Water)
1 Tbsp. Sugar ( 2 Tbsp Sugar)
4 C. Flour ( 5 lb-2 Cups)
2/3 C. Sugar (2 Cup Sugar)
1 Egg (3 Eggs)
1 Tsp. Salt ( 1 Tbsp. Salt)
1/2 C. Oil (1 1/3 C. Oil)

1 beaten Egg to Glaze Challah

Dissolve Yeast with sugar in warm water. Allow to rise. Combine flour sugar and salt in big bowl. Make a well in the center and pour in eggs, oil, and yeast mixture. Mix until a dough forms and you can’t see the flour. Knead for 7-8 minutes, turning it over often. Let rise for 1 1/2 hours. Shape by braiding it and let rise 45 minutes. Glaze with the egg mixture with a brush and bake at 350 until golden brown. Approximately 30 minutes. If it seems raw in the middle, put it back in, cover it with tin foil and keep cooking until center is cooked through.

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4 Responses

  1. Thank you, anonymous! I was actually told by Bailie to steam or microwave it but I didn't because I was in a rush. I will do so next time to get those longer strands AND not work out my biceps (don't want to get TOO buff now, right? :-))

  2. How fun to see Suzanne, Leslie, and Abby all in your kitchen! Sounds like it was a terrifically inspiring event. I'm printing the recipe….might be my first bread ever will be a challah!

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