![]() ![]() As my daughter reminded me, “It’s still delicious.” (And she was right!) BATSHEVA HAYS EGGY CHALLAH HANUKKAH FULL ![]() When we had extra dough, we decided to make long strands and spell “Hanukkah” with Hebrew letters. As a third grader in religious school, my daughter is learning to recognize and read the Hebrew alphabet, and she was excited to make more letters from dough. When she realized the left line of the hay wouldn’t be connected, she creatively said, “let’s make a braid to connect them all!” That’s right: Challah helped her problem-solve. We have learned much about resilience as we bake each week. Sometimes the challot come out exactly as we expected, as with the Hebrew letters challah, and sometimes they don’t, like the hanukkiyah – yet each week, they taste delicious. Either way, we have another chance to create a design, practice our braiding skills, and improve our results each week. In a small bowl, combine yeast with 2 tablespoons warm water (you can use the soaking water from the raisins if handy).In a skillet, toast 1 tablespoon sesame, the caraway and the anise or other seeds over moderate heat until fragrant, 2 minutes.If using, cover raisins in 2 cups/500 milliliters warm water and let plump for 30 minutes.Challah braiding has served as a way to cultivate a growth mindset in my daughters, and remind ourselves that even when the design fails, we can always try again next time. Mix at low speed until a very soft dough forms.In the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (3/4 cup/180 milliliters if using eggs 1 1/2 cups/360 milliliters if not).Let stand until thoroughly moistened, about 5 minutes. ![]() If it is stiff, add warm water a tablespoon at a time. Add salt, yeast mixture and toasted seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Using oiled hands, transfer the dough to a large oiled bowl. Lightly oil 2 small cookie sheets and dust them with cornmeal.Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is doubled in size, 1 1/2 to 2 hours. Turn the dough out onto a lightly floured work surface and press to deflate.
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