Challah Bake with JNF First Lady Lauren Lizerbram, with special commentary from JNF National President Sol Lizerbram.
For audio only, you may dial by phone: 646‑876‑9923 or 669‑900‑6833 or 03‑978‑6688 (within Israel) and enter Meeting ID: 859‑097‑339 #
(Note: Please plan to finish the baking after the show as baking requires more time than our show allows.)
Take photos of your challahs when done and tag Jewish National Fund‑USA on Facebook!
Ingredients needed for First Lady Lauren’s recipe:
Please review ahead of time to have all the ingredients ready on your counter to start baking together! Recipe makes 2 very large or 4 small challahs.
- 2 very large bowls
- Wooden spoon
- 2 cookie sheets lined with parchment paper
- Plastic wrap
- 2 large plastic bags large enough to hold the bowls
- 2 Tablespoons active dry yeast
- Approximately 8 cups of bread flour
- ½ cup warm water (as warm as if you were bathing a baby)
- ¾ cup granulated sugar
- ½ teaspoon vanilla
- 3 ½ teaspoons kosher salt
- 3 eggs plus 1 yolk at room temperature
- ½ cup vegetable oil
- For egg wash/toppings:
- 1 egg plus 1 yolk
- Pinch of salt
- Sesame or poppy seeds for sprinkling if desired
For a full listing of JNF’s On Demand menu, please visit jnf.org/ondemand
