Hi, all. It’s been awhile since my post about baking challah so I wanted to share an update. A few weeks after I started baking, one of my challah tutor’s kids was quarantined so I didn’t want to go to her house on Thursday night and I almost skipped baking that week. However, one of my friends insisted that I try baking on my own. “Competence builds confidence!” she said. “It will be good for you!”
So, in her zechus, I made my first batch of challah all on my own. And it turned out great! So great that after that I decided it was easier to just bake it in my own kitchen, and since then I’ve been doing it myself. And we’re still going strong ba”h, week after week, five pounds of challah every Erev Shabbos.
So I’ve met some of my goals already: baking it myself, buying Himalayan pink salt (in fact, I’ve almost used up the whole pound), and this week I’m trying a whole wheat recipe for the first time.
I made one rule to make it easier to deal with so much challah: I don’t freeze extras from week to week. I give away whatever we’re not going to use. And believe you me, it is easy to find takers for fresh, homemade challah.
I did want to share my challah in one more way. Every week after I take challah, I daven for people, and I want to daven for you, too. Please share your name in the comments or email me at allworthwhileblog at gmail.com, and indicate whether you need a shidduch or another yeshua. I’ll write your name down and daven for you b”n every week until you tell me I should stop 🙂 .
