Challah Making and Baking

Slow down and be present. Let's explore challah, “the joy of creating real food for those we love and the healing power of being in the moment.  Never more needed then now."

"What if you could bake bread once a week, every week? And what if the act of making the bread - mixing and kneading, watching and waiting - could heal your sense of being overwhelmed?  It can. This is the surprise that physician-mother and author Beth Ricanti learned when she started baking challah: that simply stopping and baking bread was the best medicine she could prescribe for people in a fast-paced world.” 

Excerpt from the book "Braided, A Journey of a Thousand Challahs"

9 - 10am: Zoom to make the dough
1 - 2pm:   Zoom to braid and bake

Ingredients and equipment needed:

At least 6 cups of flour.  Bread flour preferred but all purpose is ok. (5lb bag of flour is generally 5 cups)
1 Tablespoon of dry active yeast (approx. 2 packets)
White sugar
Canola oil or any neutral oil
Kosher salt 
1 egg for topping 
Pastry brush - if you don’t have one, no problem
Choose one topping or make a plain challah:
   Sesame seeds 
   Poppy seeds
   Everything blend
   Honey and course salt

Large mixing bowl 
Measuring cup and spoons
Wooden spoon or spatula
Dough scraper - useful if you have one, otherwise not necessary
Thin towel to drape over bowl 
Clean counter space to knead dough
Baking sheet with parchment or you can grease pan

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