Of course no Shabbat would be complete without a feast fit for a king. Along with the delicious foods which are prepared for the special Shabbat dinner, there is always Challah.
It is interesting to note that Challah got its name from a special Mitzvah which goes along with the yummy bread we eat each Friday night. Thousands of years ago, during the times of the Beit Hamikdash (Temple), people would bring a portion of their dough to the Beit Hamikdash for the Kohanim. This was a good reminder that everything we have comes from G-d, and indeed, a portion was given to G-d's workers, the Kohanim.
Today we no longer have the Temple and can no longer bring a portion of our dough as a gift to G-d. Instead, we recite a special blessing and then separate a small portion of dough. This small separated piece is then burned, as we recall a time when the dough was brought to the Beit Hamikdash, and of course pray that the Temple will soon be rebuilt.
In order to perform this Mitzvah, you separate a piece of dough (about an ounce) and then recite the blessing, "L'hafrish Challah". This Mitzvah is indeed a special one, and is also a special time for saying personal prayers. It is a good moment to pray to Hashem for the health of our family and friends, for sustenance and good, kind children.
After saying the blessing and ones one personal prayers, the dough is burned.
Each week I treasure the moments that I spend alone praying to G-d and acknowledging His goodness and kindness.
I started baking my own Challah probably about 10 years ago and the recipe has evolved over time. My recipe started out with a recipe I found in a cookbook and was then merged with the recipes I received from two aunts. Over time, the recipe has continued to change...and so here it is in its current form:)
Happy Challah baking!!!
6 tablespoons yeast
3 1/2 cups warm water
1 1/4 cups oil
1 cup sugar
5 eggs
3 tablespoons salt
around 15 cups of flour
1. Place yeast in a bowl with about 2 teaspoons of sugar. Dissolve with the warm water. This is called proofing the yeast. You will see the yeast activate and start to bubble. After about ten minutes you can continue with the rest of the recipe.
2. Add in the oil, sugar, eggs and salt. Mix well.
3. Add the flour - do a little less than the 15 cups to start. Knead the dough. If the dough is still sticky you will need to keep adding flour until the dough is a nice, soft, smooth and not sticky texture.
4. Once your dough is ready, allow it to rise for 30 minutes, punch down and allow to rise again.
5. Shape your challah, allow to rise once more.
6. I glaze my Challah with a mixture of 1 egg and some water.
7. I bake my Challah on 400 for about 20 minutes or so.
No comments:
Post a Comment