Loaves Of Love
Challah program cooks up
friendship and giving.
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Four generations: Marissa Gerber, Brooke Gerber Leiberman, Diane Gerber
and Evelyn Gerber holding her great-granddaughter Naomi Leiberman, all of
Farmington Hills
M
ore than 70 women of all
ages, including mothers
and daughters from the
Shul-Chabad Lubavitch's Bat Mitzvah
Club, gathered Jan. 27 at the West
Bloomfield synagogue for a program
called Loaves of Love.
Each participant received a recipe
book containing six tried-and-true
challah recipes; then they watched
demonstrations of each recipe.
Afterward, it was time for them to
get elbow deep in flour. While wait-
ing for dough to rise, the participants
enjoyed refreshments followed by
some tips on meaningful living taken
from the mitzvah of challah (separat-
ing the first of the dough for God).
The event had a focus on dor l'dor
(generation to generation); the group
included several multigenerational
groups.
After the dough rose and they did
the mitzvah of hafrashat challah (the
prayer said while separating a piece
of the dough), everyone shaped at
least two challot — one to take home
and the other to be delivered in gift
bags to residents at five JARC homes
and to volunteers of the JVS Senior
Corps.
"Each challah delivered is a moment
of love, connection and com-UNITY,"
said Itty Shemtov of the Shul.
More than 100 challot were delivered.
The Jewish Women's Circle at The
Shul decided to hold the event annu-
ally. Learn more about the Jewish
Women's Circle at www.TheShul.net .
The next event for women is "The Spa
for Body and Soul" on Feb. 27.
Yaakovah's Sweet
White Challah
4 cups warm water
3 Tbsp. dry yeast
1 cup sugar
21/2 Tbsp. salt
1/4 cup oil
2 tsp. vanilla
12 cups flour
3 eggs
Dissolve yeast in the water with the
sugar. When bubbling (about 10 min-
utes), add oil, eggs, salt, vanilla. Slowly
add the flour and knead. Let rise with
a damp towel over the bowl for two
hours.
(Take challah: Separate a first piece
of the dough, about an ounce, place it
in foil and burn in an empty oven or
broiler.)
Shape or braid into six medium
loaves, then brush with beaten egg.
Place either in oiled loaf pans or on
oiled cookie sheets.
Bake at 350 degrees until golden
brown and firm on the bottom. i t
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February 17 2011
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