3:00 PM PDT/6:00PM EDT/8:00 AM AEST (+1)
Over the past year, budding bakers sought refuge and comfort in their kitchens, learning to bake bread. Loaves of sourdough and challah forged connections between families and cultures when we could not physically be together. These connections build on deep traditions in cultures around the world, often discussed in USC Shoah Foundation’s Visual History Archive of 55,000 testimonies of genocide survivors and witnesses.
This live conversation will explore bread through testimony and hands-on demonstration with Ulrika Citron, challah master, 2nd Generation Holocaust survivor and member of USC Shoah Foundation’s Next Generation Council. Ulrika will be joined by Dan Morgan-Russell, Award-Winning Baker and moderator Finci-Viterbi Executive Director Stephen Smith.
To join in the challah braiding demonstration, you will receive a challah recipe prior to the event so that you may prepare the dough.
1 package of dry yeast (2 1/4 teaspoons)
3-4 tbsp sugar
1 cup luke warm water (100-108 degrees F)
1/8 cup honey
2 extra large eggs (or whatever size you have, room temp)
3-4 cups unbleached flour, all purpose and/or bread flour (i.e King Arthur is a high quality brand)
1-2 tsp salt
1/2 cup light vegetable oil (canola, safflower)
Seeds for topping (optional, seeds of your liking)
Place yeast with half the sugar in a large bowl and add the water. Let stand for a few minutes until starting to foam (this is proofing the yeast.)
Add rest of sugar, and 1 cup of the flour and mix. Add the eggs and honey and mix.
Add salt and oil and mix.
Slowly add the flour, half a cup at a time, using a wooden spoon or dough whisk. At some point you can use your hands. Kneading is very important aspect of the baking process.
Let rise: lightly oil the bowl and place your dough inside, turning to oil slightly. Cover with towel or plastic wrap. Place in a non drafty warmish place to rise for 2 hours.
The dough should be almost double in size and turn it into lightly floured work surface, punch it down to deflate. If dough is too sticky/soft, you can knead more in more flour but not too much as that would make it dry. Divide and shape into loaves.
Let rest for another 15-20 min before brushing with egg wash and sprinkle with seeds/topping.
Bake for about 40-45 min at a preheated oven 325 degrees F. (Depending on your oven, this may vary - convection is usually 5 minutes faster.)