BREAKING BREAD

Friday at my house has a tradition - we always break bread with friends and family before our main meal and the bread we break is good old Jewish Kitke or as it is better known internationally, Challah. We sit around the supper table in the kitchen with our coffee, and dunk buttered chunks of Kitke while catching up on the day, discussing the week and what has been planned for the weekend.

So it is with this in mind I decided to post a recipe for those of you wanna be bakers! I personally enjoy baking (need to be in the mood) and can make an ahsum loaf of bread from scratch as well as croissants - Garth

A fact for you
According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. This "double loaf" (in Hebrew: lechem mishneh) commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt. The manna did not fall on the Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath. It is these chunks of bread, recognizable by their traditional braided style that are commonly referred to as challah.

Make your own kitke
You will need for the bread:

• 2 packages dry yeast
• 2 1/2 cups warm water
• 1/2 cup honey
• 1 Tbsp. salt
• 3/4 cup oil
• 4 eggs
• 9 cups flour

You will need for the Glaze:

• 1 egg yolk, beaten
• 1 tsp. water
• Poppy seeds

Method:
Dissolve yeast in water in a large bowl. Add honey and let stand 2 minutes, until yeast foams. Add salt, oil, and eggs and mix well.

Gradually add flour, 2 cups at a time, mixing after each addition. As mixture gets stiff, use floured hands and begin kneading. Knead for 7 minutes, turning dough over often.

Let rise in greased bowl until doubled in size, approximately 1 hour. Punch down dough. Separate challah without a blessing.

Divide dough into thirds, shape as desired, and place in greased pans or on baking sheet. Let rise again until doubled in size.

Preheat oven to 375 degrees.

Brush with glaze. Bake for 45 minutes to 1 hour.
If unable to shape loaves after first rising, punch down dough and let rise again.