Rebbetzin Chanie Wolowik leads schlissel challah program
Rebbetzin Chanie Wolowik
leads schlissel challah program

By Cindy Grosz

The Shabbos after Pesach is special to Jews around the world, and even to foodies and bread connoisseurs, for it involves the baking of fresh challahs. There is nothing like the smell of the dough rising and the taste of a warm piece of this unique braided bread after almost two weeks of no leavened homemade bread.

In recent years, the tradition of baking a “schlissel” (key) challah has taken on a new meaning for those visiting the Levi Yitzchak Library in Cedarhurst. When the son of Sharonne Glick became ill, leaders of the children’s library highlighted the challah event by bringing together women and teen girls to make the special berachah or prayer on separating a piece of the dough to bring merit for the speedy and full recovery of Binyamin Zev HaKohen ben Sharrone Rivka.

According to Lisa Hawk, director of the library, “This year’s schlissel challah week includes baking instructions and a bake sale featuring not only the key challahs, but cinnamon and chocolate buns, bread puddings, and other baked goods featuring the dough from the donors and bakers.”

Rebbetzin Chanie Wolowik was excited to host this in the library named in memory of her late son. “The enthusiasm this year was so strong that women contacted me who couldn’t be there and wanted to participate by sending me selfies, texts, and videos. Some of their finished products will be included in our sale. I was also the featured guest at a challah bake at the Brandeis School, a Conservative Day School, engaging many women and students in this tradition for the first time.”

According to the book The Secret of Challah: “There is a custom to bake key-shaped challah in honor of the Shabbat after Pesach for many reasons based on which rabbi you follow.

“This was the time of year when the Jews entered the Holy Land and the manna stopped falling from heaven. Then they began to eat from the produce of the land and to earn their livelihood in a natural manner. The key-shaped challah symbolizes the key to livelihood which is in G‑d’s hand, and our prayers to Him to open the gates of livelihood for us.

“Another reason, based on Kabbalistic teachings, is that at midnight, on Seder night, various spiritual influences depart from the world. By working to achieve an enhanced spiritual level during the sefirat ha’omer period, we gradually bring them back. The key-shaped challah symbolizes the effort made on our part, as it is written, ‘Make for Me an opening like the eye of a needle and I will open for you an opening as broad as a spacious hall.’ We create an opening by observing Shabbat, and we hope G-d will open for us His bountiful treasure house, as it is written, ‘He had commanded the skies above, and opened the doors of heaven.’ (Psalms 78:23)”

Below is a traditional challah recipe. All challahs have the same seven ingredients. Depending on the baker, amounts change and varieties of flours, sugars, and added ingredients make each distinct.

Challah

From Chabad.org

Yields 6 challahs

Ingredients:

  • 4 Tbsp. dry yeast
  • 2 Tbsp. sugar
  • 5 cups very warm water
  • 5 large eggs
  • 1¼ cups honey
  • 1 cup oil (canola or light olive oil)
  • 2 Tbsp. salt
  • Approximately 18 cups flour
  • For the egg wash:
  • 1 egg
  • 2 Tbsp. honey
  • 1 Tbsp. oil
  • Directions:
  1. In a very large bowl, dissolve yeast and sugar in two cups warm water and let sit about 15—20 minutes until thick and frothy.
  2. Add the rest of the ingredients and half the flour. Mix until a loose batter forms. Add the rest of the flour a couple of cups at a time until the dough is soft but not sticky.
  3. Cover the dough with a wet towel or plastic wrap and put it in a warm place to rise for about 1½ hours. Dough should double in size.
  4. Punch the dough down and let it rest for 10 minutes. Divide into 6 equal pieces.
  5. Braid using the common three-strand form or more complicated six-strand form. Place loaves on lightly greased pans and let rise for another 40 minutes.
  6. Egg-wash the loaves and bake at 375°F for approximately 45 minutes. Loaves should be golden-brown and firm on the bottom.
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