What: Check out a kneading spirituality with the Jewish Women’s Circle for a Challah Baking Workshop. Go learn the secret of great tasting challah and a variety of shaping techniques. Gain some insight on this special mitzvah for women. Did you know? Challah is a special Jewish braided bread eaten on Jewish holidays.
Who: Open to the general public especially Jewish women look forward to mingling with old and new friends.
Where: Chabad House of Downtown ~ 407 S. High Street Baltimore, MD 21202
When: Monday, February 11, 2013 starts at 8 p.m.
FYI: RSVP to Chani at (410)605-0505, firstname.lastname@example.org or click here.
Did you know? The Downtown Jewish Women’s’ Circle is a Project of Chabad of Downtown and affiliate of Chabad Lubavitch of Maryland. After a brief searching on the web, I came across a sweet and simple on allrecipes.com for challah which is listed below:
Here is a list of ingredients for the recipe listed above:
- 2 1/2 cupswarm water (110 degrees F/45 degrees C)
- 1 tablespoonactive dry yeast
- 1/2 cup honey
- 4 tablespoons vegetable oil
- 1 tablespoon salt
- 8 cupsunbleached all-purpose flour
- 1 tablespoonpoppy seeds (optional)
Here are the directions for the recipe listed above:
- In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
- Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
- Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.