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spiritual bread
When my boys went to live with their father, I stopped baking challah. It was a difficult time for me, and I just didn't have the mental or physical energy to continue the practice.
I miss it. I miss the mindfulness that comes from kneading the bread by hand, of turning a lump of gummy dough smooth and shiny. I miss waiting for it to rise, and then punching it down again.
I miss separating the challah and saying, "This is the challah," before wrapping it in foil to be burned in the oven. It seems like such a small thing, but it is a mitzvah, and it brings me closer to G-d and other Jews. Knowing others are doing the same thing on the same day gives me a great feeling of community, even though I live in a remote area.
I miss braiding the dough. I was so proud of myself when I learned to braid a six-strand challah, and looked at those first completed loaves with stars in my eyes. They were so beautiful!
I miss saying the ha-motzi blessing over the challah after it's uncovered. I miss salting it and taking that first bite.
So here I am saying that I am returning to the practice of baking challah. I will do it alone, and Meg and I will be the only ones eating it on Shabbat. I will miss things I had before when I baked challah -- my sons chattering to me while I kneaded the dough and then later eating it with gusto. But it is a return to a spiritual practice, and in a way a return to G-d.
If you're interested, here's my challah recipe:
I miss it. I miss the mindfulness that comes from kneading the bread by hand, of turning a lump of gummy dough smooth and shiny. I miss waiting for it to rise, and then punching it down again.
I miss separating the challah and saying, "This is the challah," before wrapping it in foil to be burned in the oven. It seems like such a small thing, but it is a mitzvah, and it brings me closer to G-d and other Jews. Knowing others are doing the same thing on the same day gives me a great feeling of community, even though I live in a remote area.
I miss braiding the dough. I was so proud of myself when I learned to braid a six-strand challah, and looked at those first completed loaves with stars in my eyes. They were so beautiful!
I miss saying the ha-motzi blessing over the challah after it's uncovered. I miss salting it and taking that first bite.
So here I am saying that I am returning to the practice of baking challah. I will do it alone, and Meg and I will be the only ones eating it on Shabbat. I will miss things I had before when I baked challah -- my sons chattering to me while I kneaded the dough and then later eating it with gusto. But it is a return to a spiritual practice, and in a way a return to G-d.
If you're interested, here's my challah recipe:
Challah
1/4 cup white sugar
1/2 Tbsp salt
1/2 cup vegetable oil
1 1/4 cups warm water
2 (.25 oz) packs active dry yeast
4 eggs (3 for baking; 1 for wash)
6 cups all-purpose flour
1 Tbsp honey (or more to taste)
Place honey, sugar, salt, and oil in a large bowl. Add hot water and stir to dissolve sugar and salt. Stir in yeast and let stand until foamy. Add 3 slightly beaten eggs.
Stir 4 1/2 cups flour into the yeast mixture. Turn soft dough onto lightly floured surface and work in 1 to 2 cups flour. Knead until smooth and elastic, about 8-10 minutes.
Place dough into a greased bowl and turn several times to coat the surface. Let dough rise until double (about an hour). Punch down and let rise again. (about 45 minutes)
(take out portion)
Divide in half, then divide each half into however many strands you want. Make braids. Place both loaves on a greased baking sheet. Cover and let rise to double. Brush with beaten egg.
Bake at 350 degrees 30-35 minutes. Cool on wire rack.
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