Teaching the Next Generation of Challah Bakers
I hope you have enjoyed your summer! I know mine was jam-packed full of camping, beaching and barbecuing. Most people consider Labor Day the unofficial end of summer, but to me, Rosh Hashanah is the true harbinger of fall.
This year, my thoughts have turned too quickly from sunscreen to services: Rosh Hashanah 5774 falls on Sept. 4, only two days after Labor Day.
Most families use apples to dip in their honey to symbolize their hope for a sweet new year. My family also uses challah for dipping. On Rosh Hashanah, we use a round challah to signify the cyclical nature of the year.
My friend Simone Nadav, a Fishtown resident and mother of two, includes her 2-year-old daughter, Bayla, in her challah baking. She says, "Since the holiday of Rosh Hashanah is about beginning a new year, I thought it would be the perfect opportunity to try two new challah recipes. I like to bake challahs with Bayla — she always has so much fun helping to measure and taste the ingredients.
My mother-in-law joined us this morning and gave me new, creative ways to make round challahs. Some we braided and stuffed with raisins, cinnamon and sugar; others, we twisted into round challahs; and some, we just sprinkled cinnamon and sugar on the bottom of the pan so that the bottom is sweet!"
2 packs of rapid rise yeast
2 very full teaspoons salt (more or less to your taste)
1/2 cup honey
1/4 cup orange juice
1/4 cup vegetable oil
1 1/2 cups boiling water
7) Bake about 35 minutes at 350˚ until top and bottom are golden brown and bread sounds hollow when you tap it with a knife.
The Bubbi Project