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Home , Challah, Kugel

בס''ד

with a twist

Chabad Women’s Circle 10500 Bathurst St. Maple, ON L6A 0H2

Phone: (905) 303-1880 Fax: (905) 303-1008 E-mail: [email protected] www.chabadrc.org About The Origins of Challah

Challah is the name we typically The Challah originates from call the bread traditionally eaten several sources. The biblical on and . commandment connected with Not everyone knows that the Challah baking dates back to the term Challah actually refers to the Tabernacle and the Holy Temple. small piece of dough taken from When Jewish families would bake the larger portion being prepared bread, they were commanded to for baking. In ancient times, this donate a portion of their dough to the was given as a gift to the . priests serving in the Temple, as Today, it is burned and discarded. representatives of the Jewish nation. These gifts of food allowed the priest This Mitzvah strengthens our the freedom to continue their holy faith by reminding us that all our service, without financial worries. In sustenance comes to us through commemoration of the biblical the hand of G-d. In appreciation, commandment, separate a we therefore give of “our first and portion of their dough with a blessing, best" to Hashem. Thus, the Jewish and then burn it, so that it not be used woman not only nurtures her for any other purpose. family physically , but also brings spiritual awareness into her home. In the Holy Temple stood a table of the . This table displayed twelve loaves of bread, which stayed The Mitzvah of Hafrashat Challah, fresh from week to week, until a new separating Challah, is one of the batch was baked. The Challah bread is three Mitzvot entrusted especially braided in different multiples of to the Jewish woman. This twelve, to remember this miraculous Mitzvah embodies the belief that display in the Temple. all of our sustenance comes truly to us through G-d’s Hand. Just as When the Jews wandered in the desert we may not use the dough unless for forty years, they were sustained by we have separated Challah, so too the Heavenly . Each morning a portion of our livelihood is they would collect the manna from the always reserved for the giving of ground. Every Friday, each family charity which is given freely — would collect a double portion, one “of the first and the best.” Our portion for that day, and an extra sages tell us that observing this portion for the holy Sabbath, during Mitzvah “will cause a blessing to which the manna would not fall. rest on your house.” Jewish families remember this double portion and grace their Sabbath table 1 batch Challah Challah Napkin Rings When is Challah How To Separate Challah dough Preheat oven to 350. Cover one large baking sheet Separated? 1. Challah is separated after the 1 egg, lightly beaten with parchment paper. Take two empty In regard to separating Challah there dough has risen, before it has been Poppy seeds paper towel rolls, and smoothly cover them with a are three possibilities. One may be divided and shaped into loaves. double layer of aluminum foil. Cover the foil with a seeds required to: sheet of parchment paper. (Tape won’t stick to keep 2. Recite the following blessing a. separate Challah with a blessing the parchment layer sealed. YIELDS: Dough b. separate Challah without a blessing before separating Challah: Instead, use a small strip of foil like a rubber band for 1 challah = 5 or Baruch Atah, Ah-do-noi E-lo-hey-nu around the center of the tube.) Set aside. c. not to separate Challah at all. It napkin rings Melech Ha-olam A-sher Kid-shanu Cut dough into 5 sections. Braid each section, and depends on the type of , the place braid over the prepared wrapped tube. Wrap it liquid content and the amount of flour B’mitz-vo-tav Vi-tzi-vanu Li-ha-frish around so the top and bottom ends meet. Pinch the used. Challah is taken only from Challah. (Blessed are you, L-rd our G-d, ends together to make a complete circle. Repeat this dough: King of the Universe, Who has process with all 5 sections, placing up to 3 rings on A. Made from: barley, rye, , wheat commanded us to separate Challah.) each tube. and (b.r.o.w.s.). Challah is not Brush each ring with the beaten egg and sprinkle with separated from rice and similar 3. Then remove a piece of dough poppy or sesame seeds. Set tubes on the prepared . approximately the size of an egg - at baking sheets. Bake for 30 min. or until golden. B. With a majority liquid content of least 1 oz. water. If the majority is juice, eggs, etc. then 4. Say Harei zeh Challah (“This is Tips Challah is not separated. (If you add Challah”), wrap the piece in foil and in a liquid other than water to the When dissolving , be sure the water is not too hot or too cold. bake (separately from the loaves) flour, Challah is taken without a Add sugar or , and 1/3 of the flour to the yeast mixture to aid until black. It can then be thrown in the fermenting process. blessing. If you use fruit juice into the trash. Once the dough is in instead of water, be sure to still add Substitute oatmeal for some whole wheat or white flour in a recipe the oven starting to burn, you may for a delicious flavor and nutritious value. a few drops of water anyways.) begin forming and baking the bread. C. Which has a minimum of 5 lbs. Do not allow braided Challah to rise too long (over 45 minutes), as it will fall. (equals 2268 grams) flour (2.5-5 lbs., If for some reason, you couldn't/didn't Challah is separated without a separate the Challah before baking the Place in a warm (180°) oven (oven is off) with a pan of blessing). Note: If a few batches are batter (i.e. using a bread maker), you may warm water to hurry the rising process. separate Challah from the finished product put together to be made in one (when doing so, place all of the finished baking session, you calculate the product into one container or put total flour from all the batches. everything under one cover - i.e. towel) and D. Your intention must be to "bake" burn it alone in the oven, with the same the entire amount (not fry or boil it), blessing. You may not separate Challah after have been lit. (On Yom and to do so in one baking session. Tov it's okay if you also made the batter on Yom Tov.) If you forgot to do so before Note: Challah is taken from all dough, Shabbat, separate a small piece and put it including cakes, cookies or pastries away for burning and disposal after that fit the above conditions. Shabbat. You may then eat the rest of the Challah in the Making Washing Hands for Challah Variations

This is the formula of family life in a Bread bowl. Your whole home is in the bowl Sugar Challah -Perfect for Yom Tov The ritual custom is to wash our and we access it through our fingertips. Combine 1/4 cup sugar with 1 heaping tablespoon cinnamon. Spray each hands before we eat bread. Once FLOUR you are ready to eat the Challah, strand of dough completely with cooking spray (or brush on oil). Coat Flour is the main substantial ingredient. remove all rings, wash your hands strands in cinnamon sugar mixture, and braid or shape as desired. It represents the physical body of our three consecutive times on your Sprinkle Challah with remaining cinnamon sugar. Bake according to family. When pouring the flour, think right hand with a cup, the water recipe. Optional: Cut a slit with a sharp knife down each strand before about the physical health of your loved should reach your wrist and cover coating and fill with raisins or craisins. Variation: Form Challah dough ones. your entire hand, and then do the into balls (instead of strands), coat with cinnamon & sugar and fill with raisins or craisins (as desired) and place them in a bundt, bread or other WATER same to the left hand. Hold some water in your hand, rub them pan. Makes a great pull-apart bread! Water is the fluid ingredient. It represents our soul and the of together and recite: Pizza Challah your family. Think abut the spiritual Ba-ruch A-tah A-do-noi Elo-hai-nu Combine garlic powder, oregano, and paprika (or other health of your loved ones. Me-lech Ha-o-lam A-sher seasoning as desired). Spray each strand of dough completely with Kidi-sha-nu B’Mitz-votav OIL cooking spray (or brush on oil). Lightly coat strands in seasoning mixture, V’Tzi-va-nu Al Nitilat Yudoyim Oil is traditionally used for anointing. It and braid or shape as desired. Bake according to recipe. Optional: Cut a (Blessed are you, L-rd our G-d, King of represents making our family members slit with a sharp knife down each strand before coating and fill with the Universe, Who has commanded us feel special and consecrated. When or sautéed . Variation: Form Challah dough into balls to wash our hands.) pouring the oil, think of each member (instead of strands), coat with seasoning and fill with cheese or sautéed of the family. Pour the oil onto your onions (as desired) and place them in a bundt, bread or other pan. Makes Dry your hands completely. Do hands as if you are anointing each and a great pull-apart bread! Serve with sauce. every member of your family. not speak until you have eaten the bread. Challah SUGAR 1 large onion, diced finely Sugar is about creating a sweet Now take the Challah in your 2 tbsp environment. While adding sugar, think hand, dip it three times in salt and about how you can continue making 1 tbsp salt say: your home a happy place. Combine all ingredients. Spoon mixture on bottom of baking pan and Ba-ruch A-tah A-do-noi Elo-hai-nu place Challah on top. If baking a pull-apart Challah, shape balls into SALT Me-lech Ha-o-lam Ha-Motzee Lechem Salt is all about disciplining our family “” and stuff holes with onion mixture. Minn Ha-Aretz (Blessed are you, L-rd members to follow the moral and our G-d, King of the Universe, Who Tomato Basil Challah ethical path of our people. Too much brings forth bread from the land.) can be harmful, too little is tasteless. Sun-dried tomatoes, chopped

YEAST 2 tbsp olive oil Yeast is the ingredient, which inflates 1 tbsp dried basil Salt to taste the Challah. This represents the self- esteem, confidence and reassurance that Combine all ingredients. Spoon mixture on bottom of baking pan and all our members crave for. place Challah on top. If baking a pull-apart Challah, shape balls into “bagels” and stuff holes with onion mixture. 1 medium Challah Challah without crust Customs Toppings & Fillings A great way to use leftover Challah 5 eggs To recall the twelve These are all great in or on Challah 1 cup sugar Soak Challah in water, then squeeze it out. showbreads in the Mix a few toppings or fillings together 2 tsp vanilla sugar In a large bowl beat all ingredients together (or Temple, the Challah may For festive Challah, put sugar flowers, 1 cup oil do everything besides Challah and apples and be braided with six cherries or dried fruit in creases 1 instant vanilla then add them). Mix well. Spread cinnamon strands, for a total of Add sugar, vanilla or seasoning to egg before and sugar on top. Bake at 350 for 1 hour in 9 twelve strands in the two glazing the Challah 3 granny smith apples, x 13 pan, until kugel is golden but still moist. Challahs. peeled and thinly sliced It is delicious and doesn’t taste like Challah! For , the SWEET SAVORY Jewish New Year, and Chocolate chips Za’atar spice Chocolate and/or (great with sesame 1 lb. Challah without the weeks following Challah fruit syrup seeds) crust many families use a A great way to use leftover Challah Sprinkles (with Sesame seeds 3-1/2 cups flour round Challah, symbolic cherries in creases) Poppy seeds 2/3 cup oil Soak Challah in water. Squeeze out excess water. of the cycle of life which Vanilla (or regular) Kimmel 1/2 cup sugar Add flour, sugar, oil, salt and baking powder. In began on Rosh sugar  1 tsp salt an electric mixer, knead well to form dough. Hashanah. Divide dough in half. Roll each half into a 9”x12” In honor of Yom Honey Kosher salt 1/2 tbsp baking Maple syrup Sun-dried powder rectangular shape onto well-floured board. Brush Kippur, the Jewish Day dough with oil and sprinkle with 1/4 cup sugar. of Atonement, some Cinnamon & sugar tomatoes 1 tsp vanilla extract shape the Challah into a Nuts , ketchup, Preheat oven to 350 degrees. Grease a 10-to 12- ladder, in hope that our Sunflower seeds pasta sauce and/or FILLING: cup bundt pan. prayers ascend directly to Sugar flowers b-b-q sauce In a bowl, combine apples and lemon juice. 1/2 cup oil G-d. Cherries Onions and/or 1/2 cup sugar Spread over rolled-out dough. Top with walnuts For the holiday of Dates, figs and/or garlic - fresh, dried, 4 gala apples, and raisins or craisins. Roll up like a jelly roll. other dried fruits powder, sautéed, in Hoshana Rabba-the last shredded Using a very sharp knife, cut 1/2” slices. Dip each day of , when G-d Shredded apples and/ oil 1 cup raisins or slice into oil and lightly into sugar. Line up slices finally seals our fate for or pears Oatmeal craisins onto bottom and both walls of bundt pan. Repeat the year to come, some 2/3 cups chopped with second half of the dough. Fill up center with shape the Challah in the walnuts remaining slices. Bake 2 hours until golden- form of a hand, brown. Remove from oven and invert onto tray. Topping 2 tbsp lemon juice symbolizing G-d's hand 1/2 cup oil Let sit for 20 minutes, until bundt comes off signing the Book of Life. Combine: 1/2 cup sugar easily. Dust lightly with confectioner’s sugar. For the Shavuot holiday, 1 cup flour celebrating the receiving 1/2 cup margarine of the Ten 3/4 cup sugar commandments, some families shape the challah Crumble together until it resembles fine into a ladder, to crumbs. symbolize Moses ascending Mount Sinai. 1 cup lukewarm Water Challah 6 packages dry yeast water Honey & Whole Wheat Challah 1 tsp sugar 4 cups warm water Stir water, sugar and yeast until the yeast 1 tbsp dry yeast 1 cup + 1 tsp honey In a large bowl dissolve yeast in 2 cups warm bubbles. Add remaining ingredients. Knead 1 cup water 1 cup oil water mixed with 1 tablespoon honey. Set aside together until dough is a good consistency. 1/2 cup oil 5 eggs 5 to 10 minutes. Add oil, eggs, honey and Lightly oil a bowl and put the dough in (flip over remaining 2 cups warm water, and mix well. 1/2 tbsp salt so the dough is oiled too), cover with plastic 3 tbsp salt 1/2 cup sugar (or 1 tbsp oil Gradually add dry ingredients and knead dough wrap/ damp paper towel and let rise at room more) 12 cups whole wheat until elastic and not sticky, 5 to 10 minutes. temp. for one hour or until pretty much 6-7 cups flour doubled. Knead and shape, then let rise again. flour Place dough in an oiled bowl, turning to coat all 8 cups white flour sides with oil. Cover and let rise 1 to 2 hours. Separate Challah without a blessing (or with a blessing if recipe is doubled) Punch down and let rise 1 hour. Separate GLAZE: 1 egg, Challah with a blessing. Shape dough as desired Bake at 350 for approx. 30 min. depending on beaten and place in greased pans. Let rise another hour. size. Do not over bake, because it may become

Preheat oven to 350. Brush loaves with beaten quite dry. YIELDS: 7 loaves egg and bake until brown, 45 minutes to 1 hour. 4 cups warm water Spelt Challah Remove from pans and cool on racks. 4 oz fresh yeast (4-1/2 tbsp active Mix water, yeast, and honey and proof yeast till bubbly dry yeast) 1 cup warm water 1 tbsp honey In a large bowl mix flour and salt. Gluten Free Challah Make well in center of flour and pour in eggs, 1/4 cup sugar 5 lbs of white spelt Combine water, sugar and yeast; set aside and four (or whole spelt oil, and honey. 1-1/2 tsp yeast allow to proof. flour) Add oats and whole spelt until you reach a 1 egg 2 egg yolks Whisk together egg, egg yolks, oil and vinegar.- 1-1/2 tbsp salt good consistency. Let rise 1 1/2 hours.

3 tbsp oil Combine dry ingredients in large bowl of mixer. 3 eggs Take Challah and say Bracha. Braid, and leave 1 tsp vinegar Add egg mixture and yeast mixture to dry 1-1/2 cups olive oil to rise again for 45 min.

3/4 cup brown rice ingredients; mix (I used the dough hook on my (light) Bake on 350 for approximately 20 minutes and Kitchen Aide) on low for about 3 minutes. 1 cup honey flour then turn loaves and bake another 20 min.

3/4 cup white rice Turn dough out onto floured board (parchment 1-2 cups oats (can use

Quaker oats) flour paper works well here too); form into ball. 1/2 cup corn starch Place dough into a lightly-oiled bowl; cover. 1 -2 cups whole spelt 1/2 cup tapioca Leave in warm place for 30 minutes or until doubled in size. 1 ½ cups water starch Best Bread Machine Challah 5 large egg yolks 1/4 cup starch Turn dough out onto counter; punch down. Place ingredients in machine according Cover and let rise for about 20 more minutes. 1-1/8 tsp salt 1 tbsp xanthan gum to manufacturer’s directions. Preheat (There is no need to separate challah) Shape 1/3 cup oil 1 tsp salt oven to 350. Braid dough into two dough and place in greased pan. Lightly brush 4 ¼ cups bread flour (or challahs, let rise for 30 min. Brush with top of bread with egg Bake in a pre-heated, 350 spelt - add more flour) GLAZE: 1 egg, beaten egg, and sprinkle with sesame or degree oven for 25 minutes. ½ c. plus 1 tbsp sugar beaten poppy seeds. Bake for 30 min. 1 tbsp active dry yeast 1 large egg, lightly beaten