"What's Cooking? at Shabbos House" is the title for our seasonal newsletter update mailed to students and parents, alumni and friends. Click here for an online index of issues, in PDF format.

See below for "Challah Club" and some Recipes...

a few Recipes for Shabbos House Favorites
SALADS	KUGEL	CHICKEN	DESSERTS	CAKES	SIDES

	Come to mix, knead, braid and bake your own Challah dough. An opportunity to get a hands-on-feel of Jewish tradition. A relaxing time to hang out with Jewish girls of all backgrounds. Kneading Challah is the ultimate stress reliever. Held mid-week evenings at Shabbos House, once or twice a month.

Look for the "Challah with Love" Community Service Program

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Pre-Rosh Hashana (5762 / 2001) Challah Baking - Round Challahs with Raisins - Sweet!

newer recipe, with whole-wheat version to be posted soon...
Raizy's Challah Roll Recipe

2 cups Warm Water
2 packages Dry Yeast
1/2 cup Sugar
1/4 cup Oil
1 Eggs
2 teaspoons Salt
7 cups Flour

Measure Water into large warm mixing bowl. Sprinkle in Yeast and stir until dissolved. Add Sugar, Oil, Eggs, Salt and half the Flour. Mix until smooth. Mix in remaining Flour, until dough is easy to handle. Place in large greased bowl (lightly grease top of dough) and cover loosely with aluminum-foil. Refrigerate for at least 2 hours. (Dough may be kept refrigerated overnight). When dough rises, punch down occasionally.

In order to have enough dough to be able to do the Mitzvah of Separating Challah DOUBLE (4 C. Water, 4 Tsp Salt etc) all the Ingredients. ("Challah" has come to mean the braided loaves used on Shabbos but originally refers to the small piece of dough that we set aside) . Before the piece of dough is separated we say this Blessing: Baruch Ata A-Do-Nay Elo-haynu Melech HaOlam Asher Kidishanu B'Mitzvotav V'Tziyvanu L'Hafrish Challah. (Blessed are You, Lord our G-d, King of the Universe, Who has sanctified us with His commandments and commanded us to separate Challah). From underneath the foil cover, remove a small piece of dough and say: This Is Challah! Wrap it in foil, and place in oven. The custom is to burn this dough in rememberance of the gift given to the priestly tribe in days of old.

Take handfuls of dough and shape or braid little Challah rolls. Place Challah Rolls on Baking Sheets (leaving room for dough to rise). Let Rise until they double in size (approx 1 hour). Coat with beaten egg using pastry brush. Preheat oven to 350 and bake Challahs for approximately 20 minutes or until top is golden brown. (Baking time varies for larger Challah).

Yields: (approx) 2 1/2 Dozen small Challah Rolls. (Double batch yields 5 Dozen).