making the bread

Tranquility. Awareness. Jewish identity. Family. Truly restful sleep and the best food on earth . . .

We’re told that no such thing exists, but Shabbat may well be the panacea to modern life. Imagine: a day on which the world stands still. Imagine: a time when the search for your spiritual center ceases—because you now are at your spiritual center. Imagine: Shabbat

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This is a beautiful Jewish bread, a custom we have borrowed and adopted as our own. We make the bread with many hands, through which my children learn about life. Everything is a process, finding the right ingredients, seeing if they fit, moving with them for a while, then rest and contemplate before you rise. Begin moving again into your desired shape, there are no rules here, if you don’t wish there to be.. Rest some more, and when you are ready rise again to your full potential. The final moment is deliciously sweet, full of love, baked to perfection and offers the world a wonderful slice of truth.

challah bread

ingredients: 1 cups lukewarm water,1packet active dry yeast,1 teaspoon sugar,3 free range eggs,1 free range for wash,1/4 cup honey,2 tbsp canola oil,2 tsp salt,4 cups plain 000 flour

method: Combine the lukewarm water and the yeast with the sugar into a small bowl, stir to dissolve. Wait for 10 minutes. The yeast should activate by beginning to foam. If it doesn’t, your yeast may have expired. pour the flour into a large mixing bowl. Lightly beat the eggs then add them with yeast mixture, honey,oil and salt to the flour mixture. stir to combine then turn out and knead for 10 minutes. Lightly grease the bowl with canola oil and return the dough to the bowl, cover with film and a tea towel and rest in a warm place for an hour. when the dough has double in size punch down to remove the air pockets, then recover and allow to rise agin. When the dough has doubled for the second time, it is time for the braiding. This is when the bread is blessed before it is separated and braided. Divide the mixture into two or three equal portions. On a large lined baking tray begin to plat the dough, tuck the ends under at each end. With the remaining egg make a wash by combing 1 egg with 1 tablespoon cold water. brush over the entire loaf and allow to rest for a further 45 minutes. Then bake in the oven at 190°C for 20 minutes, then remove and brush again with the egg wash. Return to the oven for a further 20 minutes. Once cooked, remove from the oven and place on a rack to allow to cool slightly before serving.. If it lasts that is. Ours never does.





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