![]() ![]() Turn the dough out onto a lightly floured work surface and press to deflate. Lightly oil 2 small cookie sheets and dust them with cornmeal.Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is doubled in size, 1 1/2 to 2 hours. Using oiled hands, transfer the dough to a large oiled bowl. Add salt, yeast mixture and toasted seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. If it is stiff, add warm water a tablespoon at a time. Mix at low speed until a very soft dough forms.In the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (3/4 cup/180 milliliters if using eggs 1 1/2 cups/360 milliliters if not).Let stand until thoroughly moistened, about 5 minutes. In a small bowl, combine yeast with 2 tablespoons warm water (you can use the soaking water from the raisins if handy).In a skillet, toast 1 tablespoon sesame, the caraway and the anise or other seeds over moderate heat until fragrant, 2 minutes.If using, cover raisins in 2 cups/500 milliliters warm water and let plump for 30 minutes.Challah braiding has served as a way to cultivate a growth mindset in my daughters, and remind ourselves that even when the design fails, we can always try again next time. Either way, we have another chance to create a design, practice our braiding skills, and improve our results each week. ![]() Sometimes the challot come out exactly as we expected, as with the Hebrew letters challah, and sometimes they don’t, like the hanukkiyah – yet each week, they taste delicious. ![]() We have learned much about resilience as we bake each week. When she realized the left line of the hay wouldn’t be connected, she creatively said, “let’s make a braid to connect them all!” That’s right: Challah helped her problem-solve. As a third grader in religious school, my daughter is learning to recognize and read the Hebrew alphabet, and she was excited to make more letters from dough. When we had extra dough, we decided to make long strands and spell “Hanukkah” with Hebrew letters. As my daughter reminded me, “It’s still delicious.” (And she was right!) BATSHEVA HAYS EGGY CHALLAH HANUKKAH FULLI have to let go of the “perfect look” so they can learn how braiding a certain way, or using a lot of dough, might look in the end.įor example, the dough twists on the hanukkiyah were well-planned, but didn’t quite work as the dough shrank back on the baking sheet – and when that challah came out of the oven, it had expanded to take the full sheet, making it difficult to distinguish the hanukkiyah shape. As an adult who takes pride in my baking and challah skills, working in this way with my kids is always humbling. BATSHEVA HAYS EGGY CHALLAH HANUKKAH HOW TOWe had fun talking about our favorite Hanukkah traditions, considering how much the challah would rise as we tried to stick to her design templates, and experimenting with how to braid dough in the shape of Hebrew letters. In the end, we decided on the dreidel and hanukkiyah as our favorite Hanukkah symbols. We also talked about braiding an eight-strand challah for the eight nights of Hanukkah. She designed two challot with traditional Hanukkah symbols (a hanukkiyah and a dreidel) and two for the season –(a boxed present and a Star of David). It is no surprise, then, that when I challenged my middle daughter to design some challot for Hanukkah, she proudly rose to the task. It reminds us that we move forward through the calendar year, and that we still find meaning in our holy text and are guided by Jewish and secular traditions – even in a time when the world around us feels very upside-down. Creating challot in this way has added meaning to our weekly practice it grounds us in the world around us, or in a Jewish text. We tried to connect the shape of our challah to an upcoming holiday, Jewish or secular, and we sought meaning in the week’s Torah portion to help guide our braids. Throughout the last eight months, my children and I have played with various symbols and styles of challah. The rhythm of kneading dough every Friday helps us remember – Shabbat is coming, Shabbat is coming, Shabbat is coming. Challah has been a staple of our Friday night dinner table for years, and even more so during the pandemic. ![]()
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