Loaves Of Love
Challah program cooks up
friendship and giving.

 

 

February 17 • 2011

More than 70 women of all
ages, including mothers
and daughters from the
Shul-Chabad Lubavitch’s Bat Mitzvah
Club, gathered Jan. 27 at the West
Bloomfield synagogue for a program
called Loaves of Love.

Each participant received a recipe
book containing six tried-and-true
challah recipes; then they watched
demonstrations of each recipe.

Afterward, it was time for them to
get elbow deep in flour. While waiting
for dough to rise, the participants
enjoyed refreshments followed by
some tips on meaningful living taken
from the mitzvah of challah (separating
the first of the dough for God).

The event had a focus on dor l’dor
(generation to generation); the group
included several multigenerational
groups.

After the dough rose and they did
the mitzvah of hafrashat challah (the
prayer said while separating a piece
of the dough), everyone shaped at
least two challot — one to take home
and the other to be delivered in gift
bags to residents at five JARC homes
and to volunteers of the JVS Senior
Corps.

“Each challah delivered is a moment
of love, connection and com-UNITY,”
said Itty Shemtov of the Shul.

More than 100 challot were delivered.
The Jewish Women’s Circle at The
Shul decided to hold the event annually.

Learn more about the Jewish Women’s Circle at www.TheShul.net.  The next event for women
is “The Spa for Body and Soul” on Feb. 27.

 

Yaakovah’s Sweet White Challah

4 cups warm water
3 Tbsp. dry yeast
1 cup sugar
2½ Tbsp. salt
1/4 cup oil
2 tsp. vanilla
12 cups flour
3 eggs
Dissolve yeast in the water with the
sugar. When bubbling (about 10 minutes),
add oil, eggs, salt, vanilla.
Slowly add the flour and knead. Let rise with
a damp towel over the bowl for two hours.

(Take challah: Separate a first piece
of the dough, about an ounce, place it
in foil and burn in an empty oven or
broiler.)

Shape or braid into six medium
loaves, then brush with beaten egg.

Place either in oiled loaf pans or on
oiled cookie sheets.

Bake at 350 degrees until golden
brown and firm on the bottom. ■

— Jewish News staff report