The traditional braided Challah bread, fresh and odorant, adorn the Shabbat table covered with the white tablecloth. The Kiddush is made, all the guests wash their hands, and then Mendel breaks the bread after saying the blessing. He slices it, dips it 3 times in salt (if you’re curious, go here to find out why). Then, everybody tastes the challah and invariably, says: “mmm… this is delicious! Did you make it yourself?”

The answer is yes. In fact, I have little choice: the closest kosher bakery where I could buy Challot is two hour flight away, in Israel! But this is also an advantage: we all get to enjoy homemade challah every week, and it’s a delight!

By now, I’m a “professional” challah baker, but it wasn’t always the case. I remember the first time I made the challah dough, the Friday afternoon right after our arrival. I called my mother at least 10 times: “Mom, how am I supposed to do this?” “Mom, is it normal that it doesn’t rise?” “Mom, how long should I wait?” “Mom, is this color ok, are they baked enough?” Somehow, the challahs got baked this day, and they weren’t even that bad!!! J

By now, it’s a wonderful tradition: every week, we prepare the dough and let it rise. Then I make the blessing, which is one of the three Mitzvot that were especially entrusted to women.  Performing the Mitzvah of Challah is an auspicious time for prayer. When I remove a tiny piece of the dough, I ask for health, happiness and success for all the members of my family. I remember my role as physical and spiritual nurturer, I appreciate the fact that G-d has given me a loving family to care for. While I thank G-d for giving us food and livelihood, I remember those who are less fortunate than us, and put a coin in the Charity box.

It’s now time to braid the Challot. If the children are home, they get to do their own little challah, and they love it. I like to braid challot with 6 strands , they come out beautiful and it’s a symbolic number too: the 2 challot (Lechem mishne) which Mendel will use for the blessing will form the number 12, symbolizing the 12 tribes of Israel: quite fitting for our Shabbat table, where we have guests from very diverse origins…

I have taught women of the community as well as children’s groups to make Challah. It was an opportunity to speak about Shabbat, about Kosher, about the woman’s role…  During the school year, I send Challot every week to the kindergarten and the elementary school, for their Kabbalat Shabbat ceremony (I hear from my children and others that they are popular, so it encourages me to continue to bake the 7 extra challot).

Many have asked me to share my recipe, which I don’t keep a secret. So here it is, enjoy : ( and don’t despair if it seems tedious at the beginning, Challot become better and easier with experience.

Ingredients

4 spoons dry yeast

1 cup lukewarm water

2 tablespoons sugar

2 kg sifted flour

2 tablespoons salt

1 cup sugar

4 eggs (checked)

1 cup oil

2 cups lukewarm water

Glaze:

1 egg

Poppy or sesame seeds

 (optional)

Instructions:

1)      Dissolve yeast and 2 tbsp of sugar in one cup lukewarm water. Let rise in a warm place for about 10-15 mn.

2)      Meanwhile, sift the flour, and put it together with the salt and sugar in a very large bowl.

3)      Add the oil, eggs, water and bubbly yeast to the flour mixture.

4)      Knead on a floured surface until smooth and elastic. The dough should not stick to the hands or board. (If it does, sprinkle small amounts of flour on dough until it no longer sticks). (I use a mixer)

5)      Cover the bowl and set it in a warm place to rise for 45 mn. or a little longer, until dough has doubled in size.

6)      Punch down.

7)      To perform the Mitsva of Challah, say the blessing*, and take off some dough (about the size of an olive). Wrap it in silver foil and burn it in the oven.

8)      Divide dough into 8 equal parts to make 8 loaves of Challah. Smaller Challahs or rolls can be made according to taste and needs.

9)      Shape the Challot and place on baking sheets. Cover with cloth and let rise again for at least one hour.

10)  For the glaze, beat remaining egg and mix with 2 tablespoons water. “Paint” Challahs with beaten egg and sprinkle with seeds, if desired.

11)  Bake in a 180° oven for 30 minutes. If the top browns too quickly, cover with silver foil.           Tip: Challah is done when it is golden brown and sounds hollow when tapped on the bottom.

When ready to use, take Challahs out to defrost for a few hours, or wrap it in silver foil and bake on 150° for 20- 30 minutes. It will taste like it was just baked!