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By the IFF/Philadelphia Team: Robyn, Wendy and Robin
Challah is the yummy braided bread with which many Jews begin Shabbat dinner. For those who grew up Jewish, the smell and taste of challah often invokes fond memories of family meals. For those who didn’t grow up Jewish (along with those who did), including challah with your Friday night dinner can be a fun and easy way to bring Judaism into your home.
In the Greater Philadelphia area, there are many grocery stores and bakeries where you can buy a delicious challah. But the best challot (plural for challah) are those that you make yourself—the ones you can smell baking in the oven and taste while they’re still warm. They’re the ones that may not be braided perfectly, but are made with lots of love.
Our staff in the Philadelphia office of InterfaithFamily heard from a lot of people that they wanted to learn how to make challah. And when our people ask for something, we want to deliver (or should we say “rise” to the occasion)! First, we arranged for “Challah and Conversation” to meet at Robyn Frisch’s house on a Thursday evening (so that everyone could have their challah for dinner the following evening). Next, we needed to decide what challah recipe to use. So, one morning the three of us got together for a little bake-off. We tried out a few recipes, and ended up deciding on a recipe that was a combination of different ones we had used.
Then Wendy went shopping… and after buying 30 bowls, 30 measuring spoons, eight packages of bread flour, yeast, salt, sugar, eggs and vegetable oil to make the challot (along with wine, cheese and snacks for the “Conversation” part of the evening)… we were ready!
“Challah and Conversation” was a great success. Everyone learned how to proof their yeast, knead their dough and then punch it down before they braided it. In between the kneading and the punching—while the dough was having its “first rise”—we had time to learn about Friday night Shabbat rituals in general, and challah in particular. For example, have you ever wondered why challah is braided? Why it’s traditional to use two challot on Friday evening? Or why the challah is covered with a cloth? The “Challah and Conversation” attendees now know the answers to these questions and many more!
Many people have told us that they want to make their own challah but they’ve never baked bread before and they’re afraid they’ll mess up. They’re scared of words like “proofing,” “kneading” and “punching” when it comes to baking. We promise you that once you make challah with us, you won’t be scared. The result will be delicious, and your family and friends will be impressed! So keep an eye out for our upcoming “Challah and Conversation” programs and come join us for one of them.
And by the way, you don’t have to worry if you have challah left over after your Shabbat meal. It makes delicious French toast!
Read on for Ruth Schapira, IFF/Philadelphia Advisory Council Member’s account of the evening, and then get our not-so-secret recipe!
Scoop, beat, pour, and mix—then knead, fold, knead, fold. It’s the methodical way that you’d make a dough for challah, and the process itself seems quite mechanical, if you were doing it alone in your own kitchen.
But making challah with 20 people in someone’s home is quite a different experience, and creating challah with people who are doing it for the first time is exhilarating. The program, sponsored by IFF/Philadelphia and held in the Director’s home, attracted a demographic that would be the envy of any Jewish outreach movement. Four young millennial-aged couples attended, with a smattering of some young singles, older folks and a mom with her two kids—their common interest was in “doing Jewish.” That was the foundation upon which connections were built among those who shared Shabbat stories along with flour and measuring cups that were set aside at stations, like in some amazing challah bake-off on a Jewish Food Network show.
The event was called “Challah and Conversation” and by the end of the night, there was plenty of both. The environment was open, accepting and casual which allowed participants to feel comfortable asking about the many beautiful and significant rituals surrounding Shabbat. There was curiosity about egg-checking (for kashrut), traditions for candle-lighting, the custom some choose to follow for “taking challah,” and questions like: Why do some people tear the challah and not slice it with a knife? Why is salt sprinkled on it? Why is the challah covered? What is the “Parent’s Prayer”?
The most outstanding experience from the evening was not the beautifully braided specimens in personal aluminum baking dishes, ready to be baked that everyone was taking home. Nor was it that everyone would get to savor the experience all over again when that unmistakable luscious challah smell filled their homes the next night before the Sabbath. What was undeniably special was that people came together in the true spirit of learning and community, and shared an experience that brought them that much closer to Judaism, and that much closer to one another.
Here is the challah recipe we ended up using:
1. Dissolve package of yeast in ½ cup lukewarm water and let sit for 5 minutes. (This is how you “proof” the dough.)
2. Measure the flour into the bowl. Make a well.
3. Pour the yeast mixture into the well and let stand 5 minutes.
4. Blend in the salt and sugar.
5. Combine two eggs, oil and remaining ¼ cup water and mix together.
6. Add the liquid mixture to the flour and stir until flour is moistened.
7. Turn out onto a well-floured board using flour to dust the board and your hands. Use up to another cup of flour to handle the dough. Knead by hand until smooth. Let rise on the board (you can cover with dish towel) about 1½ hours or until doubled in bulk.
8. Punch dough down and divide into three sections and braid.
9. Cover and let rise at least 30 minutes. Preheat the oven to 350 degrees while the dough is rising.
10. Brush with beaten egg mixed with a few drops of water and, if you want, sprinkle with poppy seeds, sesame seeds or cinnamon.
11. Bake on middle rack of oven at 350 degrees for 30-40 minutes (ovens heat differently—bake until light brown).
I know we are supposed to be in a time of joy and merriment but if you’re feeling like I am, everything is overwhelming right now. Preparing for the holidays can be busy! Are you shopping, cooking, traveling, negotiating, planning, decorating, compromising, missing and wishing?
Are you feeling well or exhausted?
Are you busy squeezing everything in and rushing?
Are you worried about money this time of year?
Are you worried about pleasing everyone?
Did you just have school conferences and new worries have cropped up?
Hopefully the joy of family and friends being together and the excitement and magic that seems to be in the air is filling your heart. Maybe volunteering and giving back is a fulfilling experience that you look forward to each Thanksgiving or on Christmas or as part of Hanukkah?
If you are feeling stressed, Judaism can offer some solace. I use a mantra that I return to over and over when my heart is beating fast, the emails and voicemails are unanswered, when there is too much to do and not enough time and when everyone needs me at once.
The mantra is from the Torah. The line is: Ozi v’zimrat Ya, vayihi li, yishuah. (My strength and the song of God will be my salvation.) This is a line from Exodus 15:2 and Psalm 118:14. To me it means that our inner strength coupled with the poetic, the Mysterious, and the beauty around us will lift us above the mundane and ground us with stability.
Repeating the same line over and over can calm us, bring a smile to our face, and remind us what is important.
I wish you all a happy and healthy holiday season. May your strength and the song of God be a saving grace to you.
Let me set the scene. David Levy, Managing Editor of JewishBoston.com, declared:
What do you think? Will this kit, complete with white and blue icing and decorations, solve your gingerbread house needs? Would you make one with your family? Would your in-laws approve?
Just between you and me, I kinda love it. And maybe wanted to buy it a few months back when I first saw it in stores. And, because I’m a bit of a Jewish nerd, I love that the kit includes a mezuzah to affix to the vanilla cookie home’s doorway.
And, for the next day or so, JoyOfKosher.com is giving away a kit to one lucky winner. Enter now!
It’s that time of year: Hanukkah is nearly here and you’re looking for new ways to share the holiday with your family.
With the help of some friends, we’ve got you covered.
If colouring isn’t your speed, or you’d like to give a Hanukkah spin to games your kids likely already know, Emily’s Hanukkah Card Games are for you. $10 gets you three card decks (one each for go fish, crazy 8s, and rummy) plus a small handbook that contains a glossary and an explanation:
Who knew playing card games was part of the Hanukkah tradition?! The decks come with concise explanations of the Hanukkah story and customs, Hebrew names for the numbers so you can learn to count while you play, and each suit depicts a different Hanukkah icon (dreidels, candles, etc., instead of spades, hearts, etc.). A nice and easy gift for kids and families — you can play some cards after enjoying some latkes (potato pancakes).
Kali, JewishBoston.com’s Community Manager, was clearly excited and impressed by this product — and your family likely will be too.
More than just the standard fried foods, there are suggested menus and recipes for brunch, afternoon tea party, Shabbat dinner, winter picnic, open house, after-school snacks, pajama party, and Rosh Chodesh (new month) twilight supper — all Hanukkah themed! All recipes are clearly marked as meat, dairy, or parve (neither meat nor dairy), for families that keep kosher. Additionally, so that kids can help in the kitchen, the difficulty level is included with each recipe.