Another successful round of challahs delivered today! During baking, I tried a new technique that I have not tried before. I made tangzhong and incorporated it into the dough. This technique is often used in East Asian bread making to achieve softer, fluffier bread. It involves cooking a portion of the flour and liquid of a recipe into a gelatinous paste, or tangzhong, before mixing it into the full dough. I had never seen it tried before with challah, and it turned out wonderfully.
I am thrilled to write that today was the first round of deliveries I completed after getting my COVID-19 vaccinations! It was wonderful to be able to return to a form of normalcy in this small way, and I look forward to continuing these personal deliveries.
For the first time since the lockdowns last March, I was able to personally deliver challah to a number of community members. Unfortunately, social distancing guidelines prevented me from interacting with them as much as I used to be able to. However, it was wonderful to be able to resume regular deliveries and I look forward to continuing!
Here is a video I made for Congregation B'nai Brith with my good friend Sarah, teaching you how to bake special round challot for Rosh Hashanah.
In response to the COVID-19 lockdown, volunteers at CBB have adapted their work to limit the spread of the disease. For Challahlujah, this means baking and packaging the challah in the synagogue's kitchen instead of at home. Today, my good friend and I together made eight loaves of challah to be frozen and delivered to members of the community when they were needed.
Click here to read an article that Isabelle wrote for Tablet Magazine about Challahlujah: https://www.tabletmag.com/sections/community/articles/challah-connection