January : Shabbath shalom !

This months class was taught by Sophie Tolub. We all headed to Maisons Lafitte, where we were welcomed by Dorothy and Gabriel Timonier. A big thank you to Aviva for having us and letting us take over with organised mayham in her kitchen thanks to Sophie!

Sophie Tolub took us through the traditions of shabbat, we read a story about the creation and then headed to the kitchen where we baked our challah. Each child kneaded the dough and braided his/her bread before putting it into the oven. It was cold outside with signs of snow, but indoors the warmth of the kitchen warmed the house and the smells warmed our appetites. Before tasting our home-made challah we went over the blessings for the wine and the blessings for the challah and tucked into our tasty, warm bread.

Thank you to Sophie for the preparation and for a fun-filled class...

Challah recipe :

This recipe makes 2 plaited loaves or 10 small loaves.

Where it may be eaten with meat dishes, milk and butter are ommitted and oil or margarine and water used.

Yeast : fresh yeast bought at your local boulangére or instant yeast bought at local supermarket. 25g fresh = 1 sachet (15ml) instant
The fresh yeast must be a pale grey colour. If you mix it with a little sugar, it becomes liquid and can then be added to the other ingredients.

1 packet instant yeast or 25g fresh yeast
45ml (3tbs) sugar
5 x 250ml flour
15ml (1 Tbs) salt
3 eggs, lighly beaten
60g (1/4 cup) soft butter, margarine or oil
310ml (11/4 cup) warm water or milk (approx)

Sift all dry ingredients together into a mixing bowl. Make a well and Add yeast according to your type. Then add lightly beaten eggs and milk, mix together with wooden spoon. Then add softened butter. Start mixing with fingers.
Turn it out onto a well-floured surface and knead until the dough is smooth and elastic (This takes max. 10 minutes). Do not overwork dough as it may avoid dough rising.
Place the dough in a large bowl (at least 3 times bigger than dough) lightly oil sides of bowl to avoid it sticking, cover with a warm damp cloth or cling wrap and leave in a warm place to rise to double its size. Then cover with cloth
After the dough has risen, return it to the floured surface; divide into two for loaves. *
Divide each half into 3 and roll each piece into a long sausage.
Plait crossing the braid over and not under. Do not braid too tight.
**Cover and leave to rise till double its size
Brush with yellow of egg and sprinkle poppy or sesame seeds or just plain.

Bake at 180°C for about 25-30 minutes or until golden.

*/**If you intend freezing stop at this step or just after braiding.

Braiding : divide into three long sausages. Pinch the tops together and fold under. Cross the right over the centre and then left over the centre through till end of bread. Pinch bottoms together and fold under. Ensure that the tops and bottoms are well pinched together and folded under to avoid it separating during baking...