ĢƵ

close

Challah bake: Celebrating with bread

By Katherine Mansfield newsroom@heraldstandard.Com 4 min read
1 / 9

Katherine Mansfield/For the ĢƵ

Batya Rosenblum, who co-directs Chabad of the South Hills with her husband, Rabbi Mendy Rosenblum, leads women in a challah bake Jan. 19. Women gathered to make one loaf for Loaves of Love and a second for themselves and their families in honor of BatyaĢƵ birthday.

2 / 9

Katherine Kaplan-Locke adds flour to her challah dough during a bread bake at Chabad of the South Hills Jan. 19.

3 / 9

Deb Berlin, of Upper St. Clair, kneads challah dough during a bread bake event at Chabad of the South Hills Jan. 19. The bread making experience benefitted Loaves of Love.

4 / 9

Katherine Mansfield/For the ĢƵ

Challah breadĢƵ seven ingredients symbolize the seven days of the week and represent aspects of life. For instance, flour symbolizes physical nourishment while sugar stands in for lifeĢƵ sweetness.

5 / 9

Batya Rosenblum, center, explains the ritual of challah, breaking the first bit of dough off the batch, praying over and then burning it.

6 / 9

Batya Rosenblum explains challah rituals to women celebrating her birthday with a bread bake at Chabad of the South Hills Jan. 19.

7 / 9

Photos: Katherine Mansfield

Miriam Rosenblum, right, leads women in braiding challah dough during the bread bake birthday celebration for her mother-in-law, Batya Rosenblum, Jan. 19. Longtime family friend Deb Levy, left, artfully executes a three-strand braid.

8 / 9

Katherine Mansfield/For the ĢƵ

Miriam Rosenblum demonstrates a four-strand challah braid during the bread bake event at Chabad SH Jan. 19.

9 / 9

Braided challah is coated lightly with an egg mixture and topped with sweet or savory seasonings.

Some celebrate a birthday by breaking bread with loved ones.

Batya Rosenblum celebrated by baking bread with friends old and new.

More than a dozen women gathered inside Chabad of the South Hills last month for an evening challah bake that benefitted Loaves of Love, which provides bread to older adults and others in need.

“We are all here to knead the dough of life with hands of love,” said Rosenblum, who co-directs Chabad SH with her husband, Rabbi Mendel Rosenblum, as guests arrived. “I’ve been doing womenĢƵ events for 24 years. There is a special tradition of the power of women doing this mitzvah (good deed).”

Jewish women have for centuries baked challah, a tradition dating to the Israelites’ exodus from Egypt, when manna fell from the heavens. The bread is often associated with holidays like Rosh Hashanah; indeed, it plays an integral role in celebrations. But the fluffy, braided bread that can be enjoyed with sweet or savory toppings is also served weekly in Jewish homes during Shabbat, or the Sabbath.

With such a rich history, it follows, then, that baking challah is more than mixing, stirring, kneading and baking. The act of baking challah bread is symbolic and meditative.

“We call it our bread of life,” said Adah Schall, a longtime friend of RosenblumĢƵ and a member of Chabad SH. “We use it in all of our holidays and all of our blessings. We feed our souls with our challah. ItĢƵ food, itĢƵ nourishment. God feeds all of us. The bread, for us, is a joyous meal as well as it means something spiritually.”

The seven ingredients used to make challah dough represent the seven days in a week, and seven aspects of life.

Sugar, Rosenblum explained, symbolizes lifeĢƵ sweetness, and the yeast, which helps dough rise, represents a prayer for a familyĢƵ or individualĢƵ growth. Flour is symbolic of physical blessings; eggs represent the blessings of life and children, and saltĢƵ a symbol for rebuke.

“Water represents the Torah. ItĢƵ our greatest gift,” Rosenblum said.

The birthday girl led a discussion on gratitude – “have an attitude of gratitude,” she encouraged – while waiting for the challah dough to rise. Before braiding the challah which, when baked, is as pretty as it is delicious, the ladies gathered in the Chabad kitchen, where Rosenblum broke off a small piece of the batch, comprised of each individualĢƵ dough, and prayed.

“ItĢƵ great to eat challah. ItĢƵ important to clarify itĢƵ not the eating that is holy, itĢƵ the separation of the dough. The first of our dough shall be given to God,” Rosenblum said, quoting the TorahĢƵ Book of Numbers. “We take off that first piece, we say a blessing and we actually burn it. The first piece actually does not belong to me. It all comes from Hashem. A person can’t take anything physical with him when he leaves this world.”

But the women celebrating Batya RosenblumĢƵ birthday in communion with one another did take one ready-to-bake challah with them when the party ended. RosenblumĢƵ daughter-in-law, Miriam Rosenblum, led a challah dough-braiding demonstration and conversation flowed as womenĢƵ fingers weaved three- and four-strand braids with the dough.

“Salt of the earth isn’t nice enough for them (the Rosenblums),” said Deb Levy, of Upper Saint Clair, a family friend for more than two decades. “I can’t even tell you how many things I’ve done, the amount of Shabbat dinners we’ve made. She brings us together. We’re always doing something nice.”

Dough braids complete, women topped their challah loaves with everything seasoning or a sweet crumble, left one loaf on the table for Loaves of Love and headed out with a warm “happy birthday” or “thank you” or “good night!”

When the last of her guests had taken their challah and gone, Batya Rosenblum cleaned the workspace with an easiness.

“When you think about your birthday, you think about the person who gave birth to you,” Rosenblum said, noting this is her second birthday without her mother, who passed in November 2021. “I thought of a mitzvah thatĢƵ connected to Jewish women. It was amazing.”

To learn more about Chabad of South Hills services and upcoming events, visit https://www.chabadsh.com/.

CUSTOMER LOGIN

If you have an account and are registered for online access, sign in with your email address and password below.

NEW CUSTOMERS/UNREGISTERED ACCOUNTS

Never been a subscriber and want to subscribe, click the Subscribe button below.

Starting at $4.79/week.