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HaMotzi

February 23, 2012 By urjnetworkadmin in Blessings

The blessing over the bread

Uncover the challah and say:

HaMotzi

Baruch atah Adonai, Eloheinu melech ha-olam, hamotzi lechem min ha-aretz.

We praise You, Eternal God, Sovereign of the Universe, who brings forth bread from the earth.

Eat the challah.

Let’s celebrate…

February 23, 2012 By urjnetworkadmin in Simchat Torah

Simchat Torah, Hebrew for “rejoicing in the Law”, celebrates the completion of the annual reading of the Torah. Simchat Torah is a joyous festival, in which we affirm our view of the Torah as a tree of life and demonstrate a living example of never-ending, lifelong study. Torah scrolls are taken from the ark and carried or danced around the synagogue seven times. During the Torah service, the concluding section of Deuteronomy is read, and immediately following, the opening section of Genesis, or B’reishit as it is called in Hebrew, is read.

Interfaith Family Resources 2012

February 23, 2012 By urjnetworkadmin in Interfaith Family Resources

Ahavat ger, welcoming the stranger, is among the most important tenets of Reform Judaism. We welcome interfaith families into our communities and encourage their participation in our congregations.

Chanukah

February 23, 2012 By urjnetworkadmin in Hanukah

Chanukah, meaning “dedication” in Hebrew, refers to the joyous eight-day celebration during which Jews commemorate the victory of the Macabees over the armies of Syria in 165 B.C.E. and the subsequent liberation and “re-dedication” of the Temple in Jerusalem. The modern home celebration of Chanukah centers around the lighting of the chanukiah, a special menorah for Chanukah; unique foods, latkes and jelly doughnuts; and special songs and games.

Challah for High Holidays

February 23, 2012 By urjnetworkadmin in Recipe of the Week

This rich challah dough is not formed into braids for the High Holy Days, rather it is shaped in the form of a turban or snail. This is symbolic of the hope that the year will be filled with continuous good health and well being. If the challah is made into one very large challah there is the risk that the center will be under baked or the outer ring will be dry and over baked depending on the baking time you choose. I never use more than 2/3 of the dough to make a large challah.

challahwebsite Ingredients

    7- 7 1/2 cups bread flour, King Arthur or Gold medal Better for Bread
    2 packages rapid rise yeast
    1 1/2 cups water
    2 sticks parve margarine or butter
    1/4 teaspoon yellow food coloring
    3/4 cup sugar
    2 Tablespoons poppy seeds
    1 Tablespoon salt
    4 large eggs
    1 cup raisins, optional
    EGG WASH-1 egg mixed with 1 Tablespoon water and 1 teaspoon of honey

Preparation Instructions

    In a large mixer bowl combine 6 1/2 cups of the flour and the yeast. Stir to combine.
    Heat the water, margarine, food coloring, sugar, poppy seed and the salt in a saucepan until very warm (140F). Water should be uncomfortably hot to your finger but not hot enough to burn you.(It will feel like hot tap water).
    Add the warm liquid mixture to the flour while the mixer is on low. As the liquid is being incorporated, add the eggs. Mix thoroughly.
    Gradually add the remaining flour only until a fairly firm dough is formed. This process should take about 7 minutes whether you are using the dough hook on your mixer or are kneading it by hand. The mixture will be satiny smooth and will not stick to a lightly floured finger tip when touched. If adding raisins, add after 5 minutes of kneading
    Turn your oven on for 1 minute. TURN YOUR OVEN OFF. Lightly grease a bowl with oil and turn the dough in the bowl to oil all sides. Cover with plastic wrap and place in the TURNED OFF oven until doubled in size, about 30-45 minutes.
    Punch down the dough and divide in half or thirds. Divide each portion into 1 large rope and coil the dough around itself to make a round of dough that looks like a turban. Make sure to pinch the end of the dough under to prevent uncoiling during baking. Place formed breads on a greased cookie sheet or parchment paper and allow to rise until light and doubled, about 25 minutes.
    Preheat the oven to 375F. Brush the tops of the loaves with the egg wash and bake for 25-35 minutes depending on the size of the loaves. When the bread is done, it will be golden brown and have a hollow sound when tapped.

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