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There are many ways to get involved at Temple Bat Yahm. Attending one of our many virtual programs and events events and our weekly Friday Night Shabbat Service are a good way to start! 

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Cantor Waltzman's Famous Challah Recipe

 

You asked, and Cantor Elisa Waltzman delivered a beautiful, golden challah baking tutorial!

Each week, Cantor Waltzman bakes challah with her daughters. Here is what the mitzvah of challah means to her and her family as well as her recipe and video tutorial so you can make challah for Shabbat!

Ingredients:

· 1 cup apple juice (warm)
· 2 packets of active dry yeast
· 3 eggs
· 1/4 cup of sugar
· 1 tbsp salt
· 1/4 cup vegetable oil
· Honey to taste - optional
· 4-5 cups of white flour​​​​​​​

· Oven at 350°

Mindy's Mini Challah

Mindy Jacob's has modified Cantor Waltzman's recipe to make mini loaves!

Use Cantor Waltzman’s recipe to make the dough. Break into six dough balls and place them in a lightly oiled bowl to rise and cover with a towel or plastic. After the first rise, kneed each dough ball and braid into individual loaves. Place each loaf in a mini loaf pan. Cover the loaves with a dish towel and allow them to rise for the second time. After the second rise, brush the top of each loaf with remaining egg white and bake at 350 degrees for 30 minutes.

Braiding tip: Mold each dough ball into a loaf shape. Make two slices into the loaf lengthwise, leaving the ends connected on one end, then braid.

Rising: Cantor Waltzman recommends 2 hours for the first rise and 1 hour for the second rise when using quick acting yeast. I happened to use regular yeast (following directions on yeast packet) and adjusted the first rise to 2 ½ to 3 hours and the second rise to approximately 1 ½ hours.

Freezing: Allow to completely cool. Wrap each loaf in saran wrap, then wrap in foil, and freeze. No need to take them out of the loaf pan. On Friday morning, remove from freezer and defrost at room temperature and it will be ready to go by Shabbat.

Baking Instructions:

· Add yeast to apple juice & stir until yeast is dissolved
· Add 2 eggs & 1 yoke to mixture (save the 3rd egg white) & continue stirring
· Add sugar & salt
· Once all mixed, add honey as desired
· Begin adding flour in 1/2 cup at a time; if the mixture is still sticky after mixing in 4 cups of flour, slowly add more flour a little at a time
· Add extra flour to clean, non-porous surface to begin kneading out the dough
· Knead for a few minutes or until the dough has been gently worked, add the entire ball of dough to an oiled bowl, cover with cling wrap or a towel, and let rise for 2 hours
· After 2 hours, remove the dough from the bowl and begin to knead some more; add flour to the surface as needed if the dough is sticky or feels wet
· Return dough to oiled bowl, cover, and let rise for another hour
· After another hour, divide dough into the number of strands you wish to braid
· Braid your challah and remember to tuck your ends under to ensure the braid stays tight during baking
· Brush on the leftover egg white on the top and sides of your challah
· Add any additional toppings (poppy, sesame, sprinkles, etc.) as desired
· Place on a cooking sheet with a piece of parchment paper
· Bake on the middle rack at 350* for 35 minutes
· Remove and let cool

B'teyavon!

Have you made Cantor Waltzman's Challah this Shabbat? We want to see it! Join us for our Shabbat Service Live on Zoom to show off your challah before we say motzi!

Fri, October 23 2020 5 Cheshvan 5781