Tag Archives: Challah

Parshat VaEira – January 21, 2012

In this parsha, Moshe understands that his mission is twofold: one is to free the Jewish people physically, (Paroah’s role)  the other is to liberate them spiritually (acknowledging G-d.) As G-d hardens Paroah’s heart, the display of Hashem’s spectacular powers grows.

The process begins when Moshe and Aaron approach Paroah and reveal His powers through the miracle of the rod transforming into a serpent. I asked Rabbi Daniel Korobkin if there any significance to the fact that in Parshas Shemot, Hashem offers ‘proof’ of Himself in a similar way that Moshe is instructed to offer proof to Paroah? Rabbi Korobkin’s answer:

The serpent from last week’s parsha is a nachash, which is a land snake, and the serpent shown to Pharaoh is a tanin, which is translated either as sea serpent or crocodile. Hashem doesn’t offer proof of Himself, he offers to Moshe proof to Bnei Yisrael that he is the authentic emissary of Hashem. One of those signs is a serpent. Rashi understands that the miracle of a serpent was used for Moshe to allude to him that he had spoken lashon hara on the Jewish people when he argued that they wouldn’t believe him. The serpent is the symbol for lashon hara, as it was the first creature to speak ill of Hashem. It is used with Pharaoh because Pharaoh had prided himself as being the “sea serpent” who ruled over the Nile.

In Shemot 7:10 "Moshe and Aharon came to Pharaoh... Aharon threw his rod before Pharaoh and before his servants and it became a serpent."

Inspired by the second instance (Parshat Shemos was the first) of the rod transforming to a snake, Challah snakes (Shemot 7:10) on ‘rods’ are an excellent dish to put out with an appetizer of dips.

Challah Snakes on Rods: (inspired by a recipe from Food.com)

For the pumpernickel Challah:

Place these ingredients in the following order in the breadmaker:

  • 1 1/8 cup water
  • 1/3 cup molasses
  • 3 tablespoons oil
  • 1 1/2 cups white flour
  • 2 cups whole wheat flour (or rye)
  • 3 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon instant coffee granules
  • 1 teaspoon sugar
  • 1 tablespoon dry yeast
For the white Challah:
  • 3/4 cup water
  • 1/2 cup oil
  • 2 eggs
  • 1 teaspoon salt
  • 4 cups flour
  • 1/3 – 1/2 cup sugar
  • 1 tablespoon yeast
For each recipe, set the machine on dough. When the dough is ready, roll out strings that are approximately 10″ and 3/4″ thick. Wrap around a kebab skewer and let rise until double in size. Before baking, brush on egg and sesame seeds. Place on parchment paper and loosely place a foil ‘tent’ on top so that the top doesn’t harden too much. Baking times depends on your oven. For my regular Challahs I bake them at 330 F for 42 minutes. I remove the foil for the last two minutes so that the top browns a bit. Oven times vary. Make sure the bottom is browned a bit. When cooled, place in a vase.
Here’s another treat. Chocolate cupcakes and green icing, topped with gummy crocodiles to represent the ‘tanin’ – that Aaron’s rod transformed into:
Have a good Shabbos and B’teyavon!


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Parshat Vayigash – December 31, 2011

This is an interesting post– a food blog about starvation. Obviously some Parshiot are going to be a bit tricky. (I’ve got the VaYikrah Blues already. I mean, think about it. It’s not like I’m going to come up with new sheep recipes every week.)

Anyhow… in Bereishis 47:24, we read of the desperation and hunger that torments the Egyptians. They use up all their money buying bread. Eventually they’re forced to sell their livestock to Yoseph. When that’s gone, they sell their land and then ultimately themselves. Yoseph gives them seed grain and institutes a policy that continued in Mitzraim–tithing one fifth of their produce.

“When it produces you must give a fifth to Pharaoh. Four parts shall be yours for seed for your fields and for your food, and for those of your households, and for food for your little ones.”

Admittedly, this week’s recipe is going to be very difficult to guess, if you want your diners to guess the connection to the Parsha. (My son called this one beyond even Chidon Hatanach!) Pasuk 47:24 is the inspiration for this five-stranded Challah. One strand is Pumpernickel and the other four are made with regular white flour. Braded together they represent the proportion of produce that belong to the growers and to Pharoah.

Five-Strand Bread Maker Challah with Pumpernickel and White

Pumpernickel Challah:

Place ingredients in the following order in the bread machine:

Four strands of white and one strand of pumpernickel ready to be braided.

1 1/8 cups water

1/3 cup molasses

3 tablespoons oil

1 1/2 cups white  flour

2 cups whole wheat flour

3 tablespoons baking cocoa

1 teaspoon salt

1 teaspoon instant coffee granules

1 teaspoon sugar

1 tablespoon dry yeast

White Bread Maker Challah:

Place ingredients in the following order in the bread machine:

Challah is braided and ready for egg wash with a sprinkling of sesame seeds.

3/4 cup water

1/2 cup oil

2 eggs

1 teaspoon salt

4 cups sugar

1/3 –  1/2 cup sugar

1 tablespoon yeast

Here’s an excellent video on braiding a five-stranded Challah:

You’ll only use half of the white dough and a fraction of the pumpernickel for this Challah. You can use the rest of the dough to make regular Challahs or bulkahs (buns.)  After braiding the challah, cover with a towel and let rise until double in size. Just before baking, brush on a beaten egg and sprinkle with sesame seeds or poppy seeds. Bake for 42 minutes at 330 degrees F.

Here’s my final result. Not bad for a mid-Friday-super-rushed Challah.

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