1 SUNDAY 10.30-1.30, 15th May
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TOGETHER THROUGH BREAD: CHALLAH
Join Rita Yosef for this workshop making traditional Challah. Challah is a dairy free plated bread of Ashkenazi Jewish origin baked for the Sabbath.
The term challah in Biblical Hebrew meant a kind of loaf or cake. Most traditional Ashkenazi challah recipes use numerous eggs, fine white flour, water, sugar, yeast, oil (such as vegetable or canola), and salt, but "water challah" made without eggs and having a texture like French baguette also exists, which is typically suitable for those following vegan diets. Modern recipes may replace white flour with whole wheat, oat, or spelt flour or sugar with honey or molasses. It is a special plated bread. The strands commonly used are three, five and seven. Occasionally twelve are used, referred to as a "Twelve Tribes" challah.
Together Through Bread is a collaborative project setup between A Communal Loaf, Plains FM and Canterbury Workers Educational Association (CWEA) and co-created with a diverse range of Ōtautahi-Christchurch ethnic communities. Each workshop will focus on celebrating a different ethnic group and their cultural traditions associated with bread and food as well as providing a place for conversation, discussion, learning, developing understanding, and connection. The workshops will be recorded as part of a podcast series to be broadcast by PlainsFM.
Further Information at WWW.FACEBOOK.COM/TOGETHERTHROUGHBREAD
