Challah bread is a favorite, and gathering together with women from all over Marin County to bake Challah will be a memorable experience. It’s called the ‘Mega Challah Bake,’ and is an evening of Jewish pride, unity, inspiration and Challah baking!
I am super excited about our topping bar where we will have a variety of spices to top delicious homemade Challahs. The best topping combos are a mixture of both poppy seed and sesame seed, and then a mixture of both cinnamon sugar and maple sugar. Both these flavor combos give the challah a fantastic kick of flavor.
My favorite spices are from Whole Spice, a kosher spice company owned by a friend. If you haven’t tried their maple sugar spice, well… you don’t know what you are missing.
Personalized labels will be used on each spice jar to make our topping bar stand out even more while matching the take-home favor, a spice topping for each guest. Sesame seeds, poppy seeds, cinnamon sugar and maple sugar are on the menu, so it’s lots of fun. Definitely an evening of spice and spirit!
- 1 pkg (of 3 square packets) Fleishmans active dry yeast
- ¾ cup warm water
- 1 Tsp of sugar
- 1½ cups boiling water (from Kettle)
- 2 cups cold water
- 4 eggs, mixed
- 1 heaping Tbsp kosher salt
- ¾ cup vegetable oil
- almost 1 cup of sugar
- One 5lb bag of Golds flour (or good quality flour)
- (1 egg beaten for egg wash)
- Sprinkle yeast into warm water and add sugar and stir gently. Let sit until foamy about 5 minutes. In a mixer (or bowl) add all other ingredients except flour and stir. Add yeast mixture when foamy and stir again. Add 13 – 14 cups of flour (almost 1 5 lb bag of flour).
- Using a dough hook mix until dough is not sticky and bounces back when touched. (Or, for a hands on experience, mix well with a spatula to combine and use your hands to combine very well and then knead until dough is smooth).
- Place in a bowl and pat with a little oil, cover with plastic wrap and let rise for 1½ – 2 hours.
- Shape dough (like this) and let rise another half hour. Coat with beaten egg wash and bake at 350 degrees for 30 – 40 minutes.
Used In This Project:
- Square Labels • I chose the “Vintage Burlap” style in stone.
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Chana is a proud wife and mother of eight living in Mill Valley, California. She is inspired by the colors and textures of every day life and loves sharing her creative ideas with her community. Chana writes DIY projects, crafts and recipes celebrating her Jewish faith and shlichus on her blog, Chana's Art Room and is the co-director of Chabad of Mill Valley with her husband, Rabbi Hillel Scop.
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