In the kitchen is where some of Shevi Katzman's favorite memories with her mother, Shani are.
"I actually remember baking challah when I was really young I think I was to young to read. I think my mom wasn't feeling well, and so she was in her room and I would run up and be like, 'ok what should I do now?" she recalls. "And she'd tell me put the water in, and I would come in, put the water in, and I'd wait for more directions."
Today, almost a week before Rosh Hashanah, the mother and daughter are sharing some of the secrets of baking challah bread, as well as the celebrations of the holiday. In Hebrew, Rosh Hashanah means "head of the year" or "first of the year." It's commonly known as the Jewish new year. But from there, there's little similarity between one of the holiest days of the year, and the midnight drinking bash and daytime football game that is celebrated on January 1st.
"With joy and with great anticipation we look forward to a new beginning, a new start, a clean slate, a depended relationship with God a deeper relationship with our families," Shani Katzman said.
The two are with the local chapter of Chabad, an international organization that raises awareness and serves the community. October 13th, they'll be helping with a Mega Challah Bake 100, an event at the Jewish Community Center where they hope 100 women will come out and bake. The cost is $25 or $18 for students and include a recipe book and apron.
Shani and Shevi Katzman's Challah recipe
Challah Dough Recipe
12 cups flour
1 1/2 cups sugar
2 tablespoons salt
4 tablespoons yeast
4 cups warm water
3 eggs
1 1/2 cups oil
Combine yeast and water and set.
Mix flour, sugar and salt.
Add eggs, oil and yeast mixture.
Knead dough for a few minutes.
Spread a thin layer of oil on the dough and allow to rise.
Shape loaves, paint egg wash and sprinkle crumbs.
Bake at 350 degrees for 30-40 minutes until golden brown.
Crumb topping
1/2 cup flour
1/2 cup sugar
1 teaspoon vanilla
5 tablespoons oil
