So I have this friend. Her name is Meredith. She wrote a book about Shabbat.

modern jewish mom

And in this book, she guides the reader through making challah from scratch. It sounds so…easy. So doable.

And she’s been pestering me to just go ahead and do it.

I was going to do it last Monday figuring that my housekeeper would be around in case I got into some real trouble. But then everyone was home sick and that would just have been a very bad idea.

Then I realized that I didn’t even own a mixing bowl large enough to handle 8-10 cups of bread flour (um…had no idea that there was a special bread flour. Mrs. Milligan certainly failed to mention that important tidbit in 7th grade Home Ec.). So I borrowed one from the shul — only to discover AFTER I dropped the minivan at the shop this morning that the mixing bowl was in it. Oops. Turns out that a punch bowl works just as well ;)

The recipe:

3/4 cups sugar
2 cups lukewarm water
3/4 cup vegetable oil
1 TB salt
3 large eggs
3 envelopes yeast
1.4 C lukewarm water
8-10 C bread flour

Pretty straightforward ingrediants. Just a quick trip to the market to pick up the yeast and bread flour. And everything was going along swimmingly until I had mixed in about 5 cups of flour and didn’t remember cracking open any eggs. UGH! So in go the eggs.

I have heard it said of kneading dough that it can be quite the stress-reliever and I must agree. There was something hypnotic. Almost thereputic about pushing and stretching the dough over and over again.

Then the dough has to rise. And now I understand matzah…

matzo_matzo

Knead again and then…challah is taken.

Ever seen those words on the side of a matzah box and wonder “what do they mean by that?” Challah refers not only to the delicious egg bread we enjoy each Shabbat but to a small piece of dough that is traditionally separated from the rest of the dough before braiding. The taking of challah is one of three commandments specifically reserved for women. (Lighting candles and mikvah are the other two.) Back when the Temple was standing, this portion of dough was set aside as a tithe for the kohanim (see Numbers 15:17-21). With the Temple no longer standing, the custom of taking challah is a symbolic act, reminding us of our ancient obligation. A blessing is recited before the dough is separated and the dough is then either thrown into the oven or discarded.

Having never baked anything other than dessert, there had been no opportunity to observe this mitzvah. Until today. Like many observances in Jewish life, I had wondered about this one but honestly never gave it a great deal of consideration. But I figured that since I was doing something that just seemed so Jewish, I ought to try out the mitzvah as well.

Let me first start by saying that nothing is ever that easy. See, I was only making a couple of loaves of bread. 8-10 cups of flours is equal to somewhere around 2 to 2.8 pounds. And a minimum of 2.11 pounds must be used for challah to be taken (and the blessing is only said when using at least 3 pounds 10.8 oz of flour). Is this commandment only for professional bakers??

I know enough about Jewish Law to know that just because something is not required does not mean that it is not permitted. So, I took challah. Just a small, round ball of it. I said the blessing, separated the dough, wrapped it in foil, and tossed it in at 350 F. I am not exagerating when I tell you that it was great. It really was. Standing in my kitchen, kneading the dough, saying the blessing… I felt connected to generations of Jewish women who have gone before me.

Really.

As the house was filled with the smell of baking bread, I waited anxiously for the arrival of the judges.

“We love it!” exclaimed Beernut and Poppyseed.

Success.

Meredith was right. Challah baking is completely doable. Even for a reluctant balebusta.

Look here for more Challah secrets!