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Knead to Know: Challah Making Made Easy
Knead to Know: Challah Making Made EasySunday, January 12, 2014 2:00 pm
Recipes, helpful tips, and plentiful samples were provided.
This workshop gave guests everything they “kneaded to know”, whether they were new to baking or have years of experience!
Chef Laura Frankel demonstrated the process of making fresh, fragrant, delicious challah — from buying the best yeast to serving your warm-from-the-oven beautifully braided bread.
White or whole wheat? Ashkenazi or Sephardi? Poppy seeds or flax seeds? Chef Laura answered these questions by guiding guests through both traditional versions and new twists on the iconic Sabbath bread.
Laura Frankel is Executive Chef for Spertus Kosher Catering and the author of the Chosen Bites column in the Jerusalem Post. She is a passionate teacher who has made it her mission to reimagine and revitalize the diverse and delicious traditions of Jewish cooking. She has extensive experience in both savory and pastry kitchens, and has cooked for U.S. Presidents Barack Obama and George W. Bush, Soviet President Mikhail Gorbochev, Chicago Mayors Rahm Emanuel and Richard M. Daley, New York Mayor Michael Bloomberg, Hillary Clinton, Al Gore, Steven Spielberg, and Supreme Court Justice Ruth Bader Ginsburg.
In 2013, recognition of her dedication to pairing fresh and local food with kosher cooking, she was honored at Kosherfest in New York as a culinary innovator in kosher cuisine. Chef Laura is the author of Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes.