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“For Yom Tov or for a secular
holiday, I sometimes make the
challah in a special shape. For
Shavuot, the tablets; for Chanukah,
a chanukiah; for Tu b’Shevat, a
tree.
“For Thanksgiving, I make the
challah in the shape of a turkey;
it comes out terrible, awful, scary,
looking like a kindergartner’s art
project. ‘What is it, dear? Is it a
dinosaur?’ ‘It’s a turkey.’
“For Rosh Hashanah, I follow a
tradition of making the challah in
a ring, with a ramekin in the mid-
dle. When we serve the challah,
we put honey in the ramekin. We
celebrate the renewal of the year
on Rosh Hashanah, the turning of
the cycle of seasons, and round
challah can symbolize that con-
tinual circle. We also speak of Rosh
Hashanah as the Day of Judgment,
when we recall the cycle of life.”
For Sussman, another way to
make challah special involves add-
ing “stuff.”

“I put anything in it: sweet
things like raisins, craisins, dried
apples, dried apricots, cinnamon,
chocolate chips; savory things,
especially a mixture of savory sage,
rosemary, oregano, basil and cara-
way seeds.”
Sussman says that sometimes
baking challah feels like a chore.
If he gets home late on Thursday
night, starting the dough means
that he will stay up late baking.
However, he enjoys the hands-on,
physical work and the creativity.
“It is worth doing; it is deli-
cious,” he says. “Also, it is lekhavod
Shabbat, in honor of the Shabbat.
One way or another, nearly every
Shabbat meal feels special. One
of the elements of making the
Shabbat meal special is the fresh
bread.”
Sussman and Schramm agree
about one of the additional ben-
efits of home-baked challah: It
makes good French toast. •

A Happy and Healthy
New Year

STONE'S

JEWELRY

6881 Orchard Lake Rd. on the Boardwalk

(248) 851-5030

stonesﬁ nejewelry@gmail.com

LEFT: Sussman’s Shavuot challah in the shape of the Ten Commandments tab-
lets. RIGHT: Sussman’s tree challah for Tu b’Shevat.

onto a piece of aluminum foil, and
burn it under a broiler and dispose
of it.
Preheat oven to 400 degrees. Form
loaves, adding whatever ingredients
you choose and put them into the
oven, in well-oiled pans or on a well-
oiled baking sheet or on parchment
paper. Reduce heat to 350° after 10
minutes. Check the loaves frequently,
moving them in the oven to bake

oiled container and allow to rise
for approximately 2 hours, until
the dough is doubled and flat-
tened on top.
Cover the container loosely and
refrigerate the dough for three
hours or overnight.
Transfer the dough to a lightly
floured board and divide the
mass of dough into six parts.
Shape each piece into cylinders
approximately ¾ of an inch thick.
Fold each cylinder over into a

evenly.
Brush loaves with a mixture of
one egg and 2 tablespoons of water
after about 25 minutes, sprinkle
immediately with poppy or sesame
seeds. Remove loaves when they have
browned, about 40 minutes. Put onto
a wire rack to cool. If baked in loaf
pans, remove loaves from pans after
they have cooled.

loaf shape.
Sprinkle with sesame or poppy
seeds. Glaze each loaf with an
egg wash (or use Eggbeaters) and
allow to dry. Glaze again.
Place each loaf in a lightly
greased loaf pan.
Heat oven to 425 degrees for
water challah or 325 degees for
egg challah. Bake the bread for 30
to 35 minutes.

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September 6 • 2018

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