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October 03, 2003 - Image 56

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-10-03

Disclaimer: Computer generated plain text may have errors. Read more about this.

Spirituality

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BY MARRIOTT

WEEKLY RITUAL

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from page 55

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"tithing" or donating something of value than bakery challah. I still get a thrill
from thinking, '0-o-oh, I made that!'"
to the temple.
That gratification came
This connoisseur of challah
about
40 minutes later
rejects the timesaving shortcut
Pamela Fisher
when
the
first of eight
of a bread machine, explain-
shows off the fin-
golden logs topped with
ing: "It tastes better when
fished loa yes as
sesame and poppy seeds
made by hand."
Chanchi Goldstein, was carried to the dining
Diane Herbstman, a U-M
Michael Cohn and room like a trophy.
senior from Deerfield, Ill.,
Mendel Goldstein
After sampling the
agreed that Sabbath dinner
await th e tasting.
chewy,
moist and sweet
preparations, such as baking,
bread
that
will be served
should be savored rather than
the next night at Chabad
rushed. "It's a time to reflect,
House's weekly Sabbath dinner, the
to share a sense of community," she
bakers left with nourishment for the
commented. "And when it comes out
spirit and stomach. ❑
of the oven, it's 10 times more special

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____.

Braided challah, the Sabbath and
holiday bread, has a rich tradition.
Symbolism: On festive occasions,
a blessing is said over two loaves,
symbolizing the portions of manna
that were distributed on Fridays to
Israelites during their Exodus from
Egypt. A decorative cover or white
napkin represents the dew that col-
lected on the manna in the morning.
Poppy and sesame seeds symbolize
the manna that fell from heaven. The
braided shape looks like intertwined
arms, symbolizing love. Round loaves
are baked for Rosh Hashanah to
symbolize continuity.
Lessons: Chanchi Goldstein leads
a challah-baking session eac h
Thursday at 7 p.m. in Ann Arbor.
Call Chabad House at (734) 995-
3276 or see wvv-vv.jewmich.com
Recipe: Chanchi Goldstein uses this
method, shared by University of
Michigan sophomore Ronna Werber.

CliALLAH
14 cups flour (any kind)
2 T dry yeast
2 eggs
1 cup oil
11/2 T. salt
1 cup sugar
4 cups warm water
Put yeast in large bowl and sprin-
kle a bit of sugar on it. Pour in water
and mix. Let stand 5 minutes. Add
half the flour and mix. Add sugar
and salt, then mix. Add oil and eggs,
and mix again. Add rest of flour
gradually while mixing. Knead until
partly stiff and not tacky. Glaze with
oil on top and let it rise 2 1/2- 3
hours in an oiled bowl, covered with
a towel.
Preheat oven to 350F. Braid chal-
lah with three, four or six strands
and glaze with mixture of egg yolk,
pinch of sugar, drop of vanilla
extract. Bake 30-45 minutes until
golden brown.

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