I went back teaching Montessori preschool this fall. The school that I am working at is a Jewish Montessori School which I taught cooking classes last year. Chabad of the Main Line represents the Montessori environment beautifully, and they pride themselves on how they incorporate Judaism throughout every area of the classroom.
You need to check out this book – Way Too Much Challah Dough. Such a cute story and the kids could hear it over and over again.
This Catholic school girl has learned many things since working at Chabad, and one of my favorite days is Friday because it’s Shabbos which is the Yiddish word for Shabbot. Shabbos is the centerpiece of Jewish life. It’s a day of rest and celebration that begins Friday at sunset and ends the following evening after nightfall.
To help the children get ready and excited for Shabbos each week we have our own Shabbos party. Each class takes turns making Challah dough on Thursday then the children design their own Challah breads to take home with them that day to eat at with their family. We also make a big Challah for the class party. The kids can also grate their own cinnamon and add it to their Challah for a little different taste.
Even though we make Challah every week in class I wanted to mix it up a bit for our weekly cooking class. The kids loved making a mixed fruit Challah bread and I had some ingredients leftover so I brought them home so my boys could make their own too. The recipe we use is a egg free recipe because of allergies, if you are looking for a more traditional egg recipe my friend over at Vegging at the Shore has a yummy one.
FIRST: Roll out the dough into a round disk or at least as round as you can make it.
SECOND: Spread on your favorite fruit preserve. We used apricot preserves which went nicely with the fruit.
THIRD: Using a knife or kitchen scissors cut the apricots into small pieces
FOURTH: Place the little pieces of apricots, cranberries and raisins on top of the apricot preserves
The recipe below will make 3 large egg free Challah breads or a half dozen smaller loaves. You can also make the dough and then freeze before it rises and use the dough at different times when you want it.
- 10 cups flour - I like to do half white half wheat
- 2 Tablespoons dry yeast
- ¾ cup sugar
- 2 teaspoons salt
- 2½ cups warm water
- ⅔ cup oil
- ½ teaspoon cinnamon - if desired
- Any sort of mixed dried fruit to place in the middle
- Fruit preserves - we used apricot preserves
- In a very large bowl add warm water, yeast and sugar
- With a whisk blend the ingredients together until the sugar dissolves and the yeast begins to bubble
- Let stand for about 5-7 minutes
- Yeast should be foaming at this point
- Add salt and oil
- Add flour, one cup at a time. With a wooden spoon incorporate ingredients
- Once you added all the flour you will need to use your hands and knead the dough until everything is incorporated and not sticky. About 10 minutes
- Let rise on the counter for a few hours until it doubles in size or place in the fridge overnight
- If you don't want to use all the dough at once, separate into balls and wrap in plastic and place in freezer baggies.
- Once you are ready to make the Challah separate the dough and begin to make your Challah. Follow the directions above.
- Cook at 350 until golden brown about 20-30 minutes
I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Parmesan Chicken Nugget Dip // Courtney’s Sweets
- Picnic Perfect Banana Pudding // Momma Lew
- Refreshing Blueberry Fruit Smoothie // Baby Loving Mama
- Raspberry Sticky Buns Recipe // We’re Parents
- Macarons: Step by Step // Frugal Novice
- Butternut Squash Latke Recipe // Eating Richly Even When You’re Broke
- Balloon Chocolate Bowls with Fresh Berries // Giggles, Gobbles and Gulps
- Pull Apart BBQ Chicken Sliders // Step Stool Chef
- Mexican Mini Lasagnas // Vegging at the Shore
- Color Your Own Cookies // Mom’s Messy Miracles
- Mixed Fruit Challah Bread // O’Boy! Organic
- Carter’s Apple Crumble // Can’t Google Everything