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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS
I. LESSON OBJECTIVES
- Measure and combine the ingredients properly.
- Use an electric mixer with beater and dough hook.
- Gauge the correct temperature for water to activate yeast.
- Knead and divide raised dough into portions.
- Prepare the baking pans.
- Braid the portions into the appropriate shape.
- Combine the sugar and egg for glaze.
- Brush the challot with the glaze.
- Sprinkle the challot with sesame seeds.
- Bake to the proper degree of doneness.
II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES
A. TIMING
1. This dough requires two lengthy rising periods, so will, most likely, not be able to be completed in one class.
2. It would be expedient to prepare a batch ahead of time, perhaps even finishing the challot for tasting for the class. The class can prepare the dough, at which time it can be frozen and finished during a future class. If the dough is to be frozen, freeze before proofing. When it is to be formed, before class, allow enough time to let it come to room temperature, rise for 2 hours, punch down, and let rise for another hour. Then you can proceed with portioning and braiding, etc.
3. Alternatively, an earlier class can prepare the dough for a later class to finish, or a class can return after the lengthy rising period to complete the braiding and baking.
4. Baked challot freeze very well and can be defrosted and placed in a warm oven before serving at which point it is akin to fresh-baked.
B. TECHNIQUES
1. A small quantity of extra flour can be worked in if the dough feels too loose and sticky.
2. To avoid waste, put the measuring spoon from the honey into the measured boiling water that is to be added to the dough and stir. This uses every drop of honey.
3. After making this for many years, I remember to include all the ingredients into the egg mixture by invoking the four “emahot” mothers, Sarah, Rebecca, Rachel and Leah—oil, sugar, salt, and honey.
4. Make sure a very large bowl is used during the proofing (rising) process as the dough easily triples in size during the two hour rising.
5. This amount easily makes four smaller challot and two can be frozen for future use.
6. A special pan that has air at the bottom between two layers of metal allows the challot to brown evenly.
7. If a convection oven is available, that also helps in the browning process.
III. FOOD FOR THOUGHT
A. Why must we have two challot for the blessing on Friday evening?
B. Why is it traditional to cover the challot before we say the blessing?
C. What is the significance of having this particular key shape on the first Shabbat following Passover?
MATERIALS FOR SHLISSEL CHALLAH
- electric mixer with flat beater and dough hook
- active dry yeast (2 packets or 4-1/4 tsps. from jar of active dry yeast (not Rapid-Rise)
- 7-8 cups of bread flour (not all-purpose)
- 3/4 cup sugar
- 6 large or extra-large eggs
- 1/2 cup avocado oil
- kosher salt
- 4 tsps. honey (preferably orange blossom)
- yellow corn meal
- non-stick cooking spray
- raisins and/or Craisins (optional)
- sesame seeds
- 1 qt. jar with lid for proofing sponge
- basting brush
- very large mixing bowl
- plastic wrap
- paper towels
- baking pans
- dish cloths
- dishwashing liquid
- dish towels
- pot holders
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FOR THE STUDENTS
Metaphorically, in Jewish, as well as Christian theologies, heaven is envisioned as a place, the entry to which, is behind locked gates. The source of good health and wealth are stored behind these gates. Hence, our prayers on the High Holy Days for God to open those gates so that our prayers may ascend to heaven. Right after Pesach, this key symbol is a representation of our wish that God will open the gates and pour forth sustenance for the people of Israel. During our wanderings in the desert, God provided manna, giving us two portions for Friday evening so that we would not have to gather it on Shabbat, hence the two loaves. The sesame seeds represent the manna because they are white and taste a bit like honey, just as the manna was described in Exodus 16. The manna began in the month of Iyar, and ended In the time of Joshua, when we conquered the Land of Israel. When the manna ceased, there was a concern about our ability to provide for ourselves. We bake this shape on the Shabbat following Pesach because it is at the introduction of the month of Iyar and recalls the first time we entered the Land and observed the Passover, and were concerned about our ability to provide for ourselves when the manna ceased.
When making a large quantity of challot (5 lbs. of flour or more), it is traditional to remove a small piece of the raw dough, about the size of an olive, recite a blessing, and burn the piece at the bottom of the oven before placing the loaves in the oven to bake. This commemorates the burnt offering made during Temple times. The loaf gets it name from this separated piece which is known as challah in Hebrew.
Shlissel Challah (for the Shabbat Following Pesach)
- 2 envelopes active dry yeast or 4-1/4 tsps. from jar (not rapid rise)
- 1 Tbsp. bread flour (not all-purpose flour)
- 2 tsp. sugar
- 3/4 cup lukewarm water
Mix above four ingredients in a one-quart lidded jar. Let proof for 10 minutes.
- 2 large or extra-large egg yolks
- 3 large or extra-large eggs
- 1/2 cup avocado oil
- 1/2 cup sugar
- 1 Tbsp. kosher salt
- 4 tsp. orange blossom honey
Meanwhile, mix above six ingredients in mixer bowl with paddle or regular beaters.
- 1-1/2 cups very hot or boiling water
- 4 cups bread flour
Add two above ingredients to mixing bowl and beat with paddle or regular beaters for 2 minutes.
- 4 cups bread flour
- yeast sponge from jar
Add the bread flour and proofed yeast mixture to the mixer bowl and beat with dough hook for 5-10 minutes.
- 1 large egg
- 2 Tbsp. sugar
- Non-stick cooking spray
- Yellow cornmeal for dusting pans
- Raisins and/or Craisins (optional)
- Sesame seeds
Baruch atah adonai eloheynu melech ha-olam asher kidshanu b’mitzvoh tav vitzivanu la ha-freesh challah.
