On Thursday evening, over 150 women attended Park East Day School’s Challah Bake event, chaired by Erica Kashi and Becky Kuperman. The event featured guest speaker Slovie Jungreis Wolff, world renowned author, speaker, and parenting instructor, as well as music from the lively DJ Jordan.
The program was part of the Shabbat Project, a global collaboration with synagogues and Jewish communities all over the world. It began in South Africa in 2013, when Chief Rabbi Dr. Warren Goldstein, insisted that the community spend their Shabbat together. Now, after five years, the Shabbat Project mission has been launched in over 1,150 cities and 95 countries. The purpose is simple: to keep one Shabbat together in an increasingly diversified and globalized world. No matter the distance or difference from one community to another, the effort to keep a unified Shabbat together has become vital for modern Jewish identity.
Historically, and something that is likely a surprise to many, the history of the challah is thousands of years old.
Interestingly, the challah, for Jews of both Ashkenazi as well as Sephardi bloodlines, did not resemble each other. The braided shape of the bread of the Eastern European Jews actually traces its roots to the bread shape that was common among the non-Jews during the Medieval period. For the latter group, including those Jews from Southern Europe and the Middle East, the challah was actually similar to the pita that we know today. For all, however, bread became a significant feature of Jewish life, and at no time more significantly so than at the Shabbat table; historically two loaves, symbolic of the double portion of manna given to the Israelites in the wilderness so that they would not have to search for food on Shabbat, were present on the Friday night table.
In keeping with this tradition begun so long ago, Park East’s Challah Bake began with Tehillim, psalms, as well as prayers for the recovery of the ill. There was great camaraderie amongst the participants as each woman made her own dough, kneaded it enthusiastically, and watched it rise. The braiding process was creative fun and there were numerous toppings to add individuality and special flavors.
Making challah is an essential part of the woman’s role in Jewish tradition. It has spiritual significance and adds to the beauty of the Sabbath and sanctity of the home. The powerful presentation of our guest speaker Slovie Wolff added greatly to the evening. She spoke about the power of the woman in the home and her ability to bring happiness into family life. Ms. Wolff’s presence and ability to reach each person in the room made for an electric atmosphere. Her words were relatable to so many of the settings in which women might find themselves during their lives.
The Challah Bake is always one of the most meaningful Parent Association sponsored events. This evening is case in point. To continue the tradition, here is a classic challah recipe for your next Shabbat table; but remember: keep with the age-old custom and make and serve two!
INGREDIENTS
- 1 ½packages active dry yeast (1 1/2 tablespoons)
- 1tablespoon plus 1/2 cup sugar
- ½cup vegetable oil, more for greasing bowl
- 5large eggs
- 1tablespoon salt
- 8 to 8 ½cups all-purpose flour
- Poppy or sesame seeds for sprinkling
PREPARATION
- In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
- Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
- Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
- To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with what is now the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
- Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour in refrigerator if preferred.
- To bake, preheat oven to 375 degrees and brush loaves again. (If freezing, remove from freezer 5 hours before baking.) Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
- Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
The Rabbi Arthur Schneier Park East Day School is a prestigious NYC Jewish Day School in the heart of New York City. Located in the Upper East Side, this Jewish Day School promotes academic growth through community and collaboration.