Saturday, March 24, 2007


I was recently inspired by Anna of Pleasant View Schoolhouse to embroider onsies for baby gifts! I am very pleased with the results! I did all of these free-hand, considering I didn't have any good iron-on patterns. It is so much fun coming up with ideas, sketching them, and then creating them!

Challah Bread

Last week I made some more Challah bread. I got the recipe from a Jewish friend on HSA. I revised the recipe a little and added ground flax seeds as well as sprinkling a few whole flax seeds on top! It was SO good! I'm making it again today to bring to our church potluck tomorrow. I copied a little excerpt from Nancy Cambell's article, The Shabbat Meal, and printed it out with the recipe on the back for anyone who is interested. I'll post it here as well.

Jewish Challah Bread
The father prays over the challah, the Shabbat bread, – “Blessed art Thou, O Lord God, King of the Universe, who brings forth bread from the earth.” The challah consists of two separate braided loaves, representing the double portion of manna which God provided on Fridays so the Israelites could gather twice as much – enough for two days. It is plaited in three to represent the Father, the Son and the Holy Spirit. The challah is covered with a linen cloth, symbolic of the dew that came down each night and brought the manna. But we remember more than God’s provision of the manna. The Israelites ate this manna and died. We now eat from the Living Bread who came down from Heaven and gives life to the world.
The challah bread is not cut, but broken it as it symbolizes Christ’s body which was broken for us. Each one present breaks off a portion (as big a piece as they desire), and enjoys it with butter or other dips.

Challah Bread

5 cups whole wheat

2 cups white flour

1 1/2 Tablespoons yeast

1/3 cup oil

1/3+ cup honey

1 1/2 teaspoons salt

2 1/2 cups warm water

Together add water, yeast, and white flour, mix well. Let sit for 15 minutes while it "sponges". After 15 minutes, add the other ingredients. Be careful when you add the flour, if you fresh ground you will need more, if not, you may need less. Add a little at a time to make sure you don’t overdo it. Knead for 10 minutes. Divide into 2 sections, then into 6. Braid both loaves, let rise for an hour. Bake at 350 until brown (usually about 20-25 min). Thanks to Neshama for the wonderful recipe!

Getting ready to "sponge"
Ahhh! It's alive! Ready to riseReady to EAT!

*I've seen Challah spelled both Hallah and Challah.

Saturday, March 17, 2007