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Rosh Hashanah

continued from page 20

Brooklyn, N.Y. Marc and Lynne
live in Huntington Woods, and
they belong to Congregation B’nai
Moshe in West Bloomfield.
Sussman tells how he got started
as a challah baker.
“The family legend — I am not
sure if it is really true — is that
when Lynne and I got back from
our honeymoon, I saw Lynne get-
ting ready to bake challah and I
offered to do it, telling her, “You
know, I could do that. I know how.”
She replied, “Be my guest.”
That was 42 years ago, and she
has not made challah since.
He had learned to bake challah
some time earlier. “You know,” he
says, “there is a Jewish tradition to
give credit to your teacher. B’nai
Moshe had a service auction for
some good cause, and I won — and
paid for — instruction in challah
baking from Pearlena Bodzin. I still
use the recipe I got from Pearlena,
but sometimes I embellish it in two
ways.

CHALLAH RECIPE
FROM MARC SUSSMAN

1½ cups warm water
3 packages yeast
Large pinch sugar,
about ¼ teaspoon

In a small bowl or 2-cup measuring
cup, mix together using a whisk or a
fork. Let the mixture sit for about 10
minutes until there is a foamy head
on it.
Meanwhile, in a very large bowl,
mix together:
1½ cups warm water
4 teaspoons salt
¾ cup sugar
1 cup vegetable oil
4 eggs

Pour the foamy yeast mix into the
big bowl and mix it all together.
Add bread flour a cup at a time,
mixing first with a wooden spoon.
When it is too stiff for the spoon,
add handfuls of flour, then knead by
hand until about ¾ of a 5-pound bag

GENE SCHRAMM’S EASY
NO-KNEAD CHALLAH

Yield: 6 one-pound loaves.
7½ cups of flour
All bread flour OR 1 cup white
whole-wheat flour and 6½ cups
bread flour
(2 tablespoons vital wheat gluten:
optional)
2 tablespoons instant dry yeast
1 tablespoon salt
½ cup (brown) sugar

22

September 6 • 2018

jn

Marc Sussman mixes dry ingredients with the
wet yeast mixture while making his challah
dough.

Blessing for taking challah:
Baruch attah Adonai Elo-
heinu melech haolam, asher
kid’shanu b’mitzvotav v’tzivanu
l’hafrish challah.

Blessed are You, Adonai,
ruler of the universe, who has
sanctified us with Your com-
mandments and commanded
us to separate challah.

of flour has been added. When the
dough is no longer sticky, you have put
in enough flour.
Cover the dough with a towel and
let the dough rise in a warm place for
about two hours or more. If you have
enough time, let it rise overnight at
room temperature.
Take challah (a piece of dough
about the size of a walnut), say the
blessing, put the little piece of dough

Place all dry ingredients in a mixing
bowl and whisk until combined
4 cups lukewarm water OR
3 cups lukewarm water and
½ cup oil
2 eggs

Add the liquids and mix with
a paddle until the flour is totally
combined.
(The mix should resemble a
mass of cold cooked oatmeal).
Transfer the dough to a lightly