Been along time since....

Been a long time since I...

wrote in the challah blog, and " rock and rolled ".  Life, family, the occasional shower;  has made writing a tough task.  And being pregnant with a 4th Goldman has me not glowing and more of a chartreuse tone.  Pregnancy for me is like a never ending trip on Maarky Maarky's (said with a Boston accent) boat in the perfect storm. It's just that pretty.

As I do every Friday morning, I find myself making challah dough with Judah, my assistant, carefully dumping every ingredient into the bowl. It's our weekly ritual before school and the wordless signal to our family Shabbat will soon be on the way. 

By the time Willow & Judah are home from school, Zoe is up from a nap, and David comes home from work; the smell of baked challah has everyone anxious for Shabbat. 
I wish I could say that every week my family and I seamlessly usher in the Shabbas.  It's a rare occasion. It's more like watching an episode of the Amazing Race.  Baths become optional (thank Gd for baby wipes), Shabbat clothes are mismatching, dinner is individual cheezit bags and a lollipop from Rabbi Block, and lights are not alway turned on (Shabbat in the dark is fun).  No matter the chaos in the time before lighting the candles, everyone is feeling the rush (more like a high) of Shabbat.  Shabbat music is blasting, things are being plugged and unplugged, Judah is soaking in the last of his precious batman episodes, and David is shutting down my least favorite thing in the world his blackberry. 

Shabbat is addictive. To my b'l tchuvah self it is and was my journey back to Judiasm. When else does the world stop rushing through every last moment, but on Shabbat. It's awesome!  If you are reading this and have not kept a Shabbat, you haven't lived!  Even if you are not Jewish or religious take friday night to shut off your technology, sit down, and last ingredient enjoy the silence (or if you have kids enjoy the madness). 

Somebody famous that I will now destroy there quote once said "a life with out introspect is not living" (to the people who know this quote apologies for the butchering)

Shabbat shalom!

Ps,  A Challah recipe for those of you inspired:

Tribe of Goldman Challah Recipe

1 5lb bag of flour (hecklers great)
Yeast. (jar)
Sugar
Canola or vegetable oil
Salt
4 Eggs

Dough:
In a medium size bowl add 5tbsp of yeast, 1tbsp of sugar, and 4 cups of warm water. Mix and put on top oven (preheated to 350). Has to bubble and foam or do not use and start again. (add very last to whole mixture)

If you have a kitchen aide 6qt mixer (or very large bowl). Add 5lb bag of flour, remove 2 cups and put in smaller bowl off to side (will use later for forming). Make a well in the middle of the flour Add 1 1/2tsp of salt, 2 cups of sugar, and mix together.  Make another well.

Wait to add all wet ingredients until yeast is bubbly and foamy.  Then add to flour mixture 1 1/2 cups of oil, 3 eggs (separate and crack each in small bowl and check for blood spots), then lastly add in foamy yeast.  If you are using a mixer set to stir for a few minutes, then 2 (never go above 2). If u are using your hands prepare to get messy.  When a nice dough (still a bit sticky) has formed remove and put in the largest bowl you own.  

Spray  large bowl with oil.  In large bowl kneed dough and add flour as needed.  Don't over work dough, get it to the point where it's not too sticky.  Cover with plastic wrap and a dish towel. Put in a warm place.  Dough take about 1 1/2- 2 hours to rise (punch down when you are checking it). 

Forming dough
Preheat oven to 350  Immediately remove a fist full of challah and make the bracha cover in tin foil and burn in oven (without this step you haven't made challah you've made wonder bread). 

Bracha:
Baruch ata Adonai, Eloheinu melech ha-olam, asher kideshanu be-mitzvosav ve-tzivanu lehafrish challah min ha-isah.
You are blessed, Lord our God, Sovereign of the world, Who made us holy with His commandments and commanded us to separate challah from the dough.
Then hold up challah and say "this is challah".  I also add the yihi ratzon at the end of the shemona esrei. Now is a good time to daven for the sick, your children, or just be grateful. 

Pick a clean big counter top, sprinkle flour down (from 2 cups removed earlier). Separate into 5 doughs. Form each anyway you like...braid, twirl, etc.  When done spray pans with oil, place challahs in. In small bowl take an egg and mix with fork, brush egg coating on each challah.  Add toppings if you want (crumb, chocolate, nuts, sprinkles...spices)

Bake on 350 for about 30 minutes. Check challahs often.  Challahs are done when top is crusty and you can flick with a finger (lightly) and you hear a tap.  If it looks under cooked chances are it is, so put it back in.  If the tops are burning, cover with tin foil in oven. 

Shabbat Shalom
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