6. Challah January 04

Schmoozing with Shari:

Challah

When our son Lavi was young, we used to make Challah each week. I recently asked him if he remembered. He said that he did and what he remembers most is that he was able to spend time with me. Sometimes in life, the details fade, but the impact remains. Isn’t that how it is with our L-rd? I don’t always remember each detail of a spiritual experience, or each word of a Scripture, but I do remember the impact it had on that moment, that day, my life.

When Rabbi says the HaMotzi (Blessed art Thou, O L-rd our G-d, King of the universe, Who brings forth bread from the earth) at the end of every service, he always remarks that even greater is Yeshua, the Bread from Heaven, Who through His sacrifice brought us everlasting life. Even in the making of Challah, Yeshua is the focus.

I receive joy and pleasure from sharing with others what G-d has shown me. I was blessed at our recent Challah Baking Workshop to be able to share some “Challah Facts” with those who attended:

YY As the dough is kneaded, pray for each member of your family, your rabbis (your Rebbitzen also), your synagogue, sing praises to the L-rd, praise the L-rd with your whole body, and pray that everyone who tastes the Challah will come to know salvation through Yeshua and experience the glory of G-d.

YY A portion of the Challah dough is burnt in the oven to remind us of the Temple sacrifices and the final sacrifice of Yeshua.

YY It is traditional to make two loaves symbolic of the double portion of manna G-d gave to the Israelites in the wilderness on Shabbat, and the showbread of the Temple.

YY Challah is braided to look like folded arms at rest on Shabbat.

YY Three stranded braids are traditional. Scripture says that a three-stranded cord is not easily broken. Also, the three strands can be used as a picture of the nature of Ha Shem (Father, Son, and Ruach Ha Kodesh). As the dough rises, the three strands become one and cannot be separated again, to remind us of the unity of G-d.

YY On Rosh Ha Shanah the three strands remind us of:

1. a day to honor the Kingship of G-d and His authority over creation

2. give us the opportunity to consider our place in the universe and our personal part in the unfolding of G-d’s plan for the world

3. we remember the binding of Isaac and the sacrifice provided to replace us through Yeshua

We also attach the ends together to make the braided Challah round, representing that G-d is the same yesterday, today, and forever.

YY Challah reminds us that G-d makes provision for us in ALL things.

BASIC CHALLAH RECIPE

1/2 ½-cup oil 2 packages dry yeast

1 tablespoon=1package

4 teaspoons salt 1/3-cup warm water

1 tablespoon sugar 3 eggs

1 cup boiling water 7 cups unbleached flour

1/2 ½-cup cold water raisins, sesame or poppy seeds

USE AS IS FOR CHALLAH OR PIZZA DOUGH

MORE SUGAR IS PERFECT FOR PASTRY DOUGH

Pour the oil, salt and sugar into a large mixing bowl. Add 1-cup boiling water and stir. Add ½1/2 - cup cold water. Dissolve 2 packages dry yeast in 1/3-cup warm water. Beat 3 eggs, and add to oil and water mixture, saving 1 tablespoon of beaten egg to brush on loaves before baking. Add dissolved yeast and stir. Add 7 cups of unbleached flour, a little at a time, and stir well.

Turn out on floured board and knead until dough does not stick to board or hands. Add more flour if necessary. Return dough to bowl and cover with a clean towel. Place in a warm place (oven that has been preheated for 1 minute and then turned off or on top of the clothes dryer after it has run). Let dough rise for 1 hour, it will double in bulk. If poked with finger, the hole will remain.

Turn dough out on a lightly floured board and knead for about 1 minute. Cut into 12 equal pieces and knead each piece with a little flour until it is not sticky. Let rest while you grease a cookie sheet with vegetable oil. Roll each piece of dough into a strand about 8 inches long. This is where raisins are added.

Braid the Challot.

Place on baking sheet and let rise for 45 minutes at room temperature. Brush tops of the loaves with beaten egg and sprinkle with seeds.

Bake at 375 for 20 minutes, or so. Challot are done when they sound hollow inside. Let cool. Makes 4 three-stranded braided loaves. If the Challot are smaller, bake for less time.

ENJOY!!

Love and blessings,

Shari

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