Filed under Bread

Biblical Hallah

Biblical Hallah

by Liz Ison This Sunday at Heder the Barmitzvah class made “Biblical” hallah – hallah made with the seven Biblical species – in preparation for next Saturday’s festival of Tu B’shevat which also happens to be the first Batmitzvah of their year group. We made about 20 mini-hallot which were frozen ahead of next week. … Continue reading

Hallah with Pesto Filling

Hallah with Pesto Filling

ChallLiz Ison This recipe was inspired by a blog post on “The Nosher” and a 1938 Lithuanian Jewish cookbook written in Yiddish. First, the extraordinary cookbook, The Vilna Vegetarian Cookbook: originally published in the 1930s in Yiddish by Fania Lewando who was the owner of a vegetarian restaurant in Vilna, Lithuania, frequented by Marc Chagall, amongst others. … Continue reading

Mini-Hallot, lots

Mini-Hallot, lots

Lynne Sidkin ‘What should we do next?’ This was the question we asked ourselves at our first Wimshul Cooks meeting after the summer break. Following the reprint of our cookbook, we needed to agree on our next focus, apart from enjoying each other’s company and eating cake! We decided to build on our idea of … Continue reading

Bagels at the Heder

Bagels at the Heder

by Camilla McGill The idea of the PTA providing bagels at the heder came from Yvonne Mason.  When I started to get involved about four years ago we were buying them from the Polish deli in Streatham who sold them to us in large paper sacks of 50 bagels which we froze.  I noticed that … Continue reading

Bagel Heaven

Bagel Heaven

Click here for details of Eleri’s bagel workshop on Sunday 23rd March at 8pm – a few spaces still available…. By Eleri Larkum There’s something magical about bread making. How a teaspoon of yeast turns a bowl-full of flour and water into this: You wait a bit, and shape it: wait a bit more: then put … Continue reading

Love that Hallah

Love that Hallah

Photos of Eleri Larkum’s heart shaped hallah in the making – much enjoyed at the Young Families havurah meal on Valentine’s evening.  

“Biblical” Hallah with Date Butter

“Biblical” Hallah with Date Butter

Or…Hallah made with the Seven Biblical Species (Find an updated and simplified recipe here and for more on the 7 species) By Liz Ison On Tu B’shevat, it has become traditional to eat the seven types of fruits and grains named in the Torah as the main produce of the land of Israel. In Biblical times … Continue reading

Apple Hallah

Apple Hallah

This recipe comes from Marcy Goldman’s “A Treasury of Jewish Holiday Baking” , a wonderful cookbook full of lovely ideas for festival and Shabbat celebrations (see a post from foodwriter Deb Perelman for a version of Marcy’s Passover recipe she calls “My Trademark, Most Requested, Absolutely Magnificent Caramel Matzah Crunch” ). Apple Hallah is one of at … Continue reading

Challah and sermon preparation plaited together

Challah and sermon preparation plaited together

Rabbi Sylvia Rothschild of Wimbledon and District Synagogue has contributed this great blog posting….read on. Challah made easy (with sermon writing notes included) Put in the bowl of your food mixer the following, in the order as given: 1 egg plus one cup of warm water 1.5 teaspoons of margarine OR 3 of olive oil … Continue reading

Judith’s Hallah Dough Recipe

Here is an easy hallah dough recipe from Judith Ish-Horowicz. Judith, her teachers at Apples & Honey Nursery, and lately some of the parents of the nursery children take it in turns every Thursday to make a batch – or double batch – of this dough at home. They leave it to rise over night … Continue reading