Rebbetzen Miriam invites all women to a new weekly virtual zoom programme where she’ll be taking challah and giving a short thought (approximately 5 min)  on the weekly parasha. For more details please see the poster and below.

Hi Ladies!

Really looking forward to our Challa Lives every Thursday at 7 pm. I will be giving a short thought on the sedra, followed by hafrashas challa (taking of challa) at approx 7.15. 

Please make sure that if you are making challa, that the dough has fully risen by the time we take challa.

Here is my recipe as requested:

(Please note, I use measuring cups that can be bought in Tesco etc. For best results, please don’t use a measuring jug) 

5 lb strong bread flour

2 cups sugar plus one tablespoon 

1 1/2 tablespoons salt

2 packets fresh yeast (2 oz each)

3 eggs plus one for egg wash 

1 1/2 cups oil

Method: 

Bowl 1 - In a small bowl, place two cups boiling water, two cups cold water, 1 tablespoon sugar and the yeast.

Bowl 2 - In a very large bowl, place 5 lbs of flour and then set aside two cups in a separate container for later use. 

Add sugar and salt and mix.

Add contents of bowl 1

Adds eggs and oil 

Mix everything with a wooden spoon until you can no longer mix it

Put on plastic gloves and knead for 5-10 minutes 

The dough will be sticky so add some of the flour that you have set aside until the dough is smooth

Cover bowl and let rise for 1 1/2 to 2 hours

Take challa with a bracha 

Plait and place in tins or on a tray that has been lined with baking paper. 

Let rise for another half hour 

Brush with egg wash and bake on 180C for approximately 45 minutes 

When baked, remove challos from the baking paper and let them cool on racks

Yield 6 medium sized challos

The heavenly smell of freshly baked homemade challa - there's nothing like it!  

See you Thursday,

Miriam