Just a quick middle of the date post – in case you are about to bake Challah, or have wanted to for so long, but never did.
In this week’s Parsha Shlach, we are given the Mitzvah of Separating the Challah( for the Cohen (Priest), during the times of the Bais Hamikdosh (Holy Temple)).
I have attached a beautiful article forwarded by my dear friend Aviva Rus explaining the beauty behind this Mitzvah.
If you decided you would like to bake Challah this week, please sign up on the spreadsheet on the home page. Please have in mind Elimelech ben Basya, today is when he checks into the hospital for about a month to receive his stem cell transplant. IY”H everything should go well and he should have a complete Refuah Shlema. Rafael Yoel Ozer ben Chaya Malka, needs our continued Tefillos so that he recovers 100% IY”H. Binyomin Chaim ben Faigie Sarah, he is supposed to go into the hospital IY”H this Sunday for his final treatment of Immuno Therapy (depending on if his cold goes away by then). Please have in mind that this should be our last treatment of the sort and he be blessed with a complete Refuah Shlema Min Hashamayim.
Here are a couple recipes that my family enjoys. Please send us your as well. We would love to give it a try. The separation of the Challah and Bracha is made before braiding the Challah. If you would like a copy of the Bracha please email me.
EGG FREE CHALLAH w SWEET TOPPING:
4 1/2 cups warm water
3 Tbsp. dry yeast
1 Tbsp. sugar
Place ingredients in large bowl and let it sit for 10 minutes.
1 3/4 cup sugar
1 1/2 cup oil
5 lb. flour bag
4 tsp. salt
Knead to let rise for 2 hours, braid and let rise another 40 minutes. Brush with egg or water and add topping.
1/3 cup flour, a little less than 1/3 cups sugar, 1 tsp. oil. Mix with hands until crumble forms.
Bake 350 about 40 minutes or more.
Mimi’s Challah Recipe
5 Tbsp dry yeast
3 Tbsp sugar
4 cups warm water
Place all ingredients in a bowl about 10 minutes until mixture bubbles.
In the same bowl add :
1 cup oil
1 1/2 cups sugar
5 lb. flour bag
4 tsp. salt (I use Kosher Salt)
Allow dough to rise for 2 hours. Shape Challah and let rise again 40 minutes. Bake 375 for 30 minutes or when it looks ready.
I smell it already…Enjoy. Please send your Challah Pictures and Recipes. May all of our Tefillos be accepted IY”H.
Challah baked by Tammy 🙂