Shlissel not Shtisel!

            So much for thinking I would post once or twice during Passover.   We all know what road good intentions pave, lol.  Here it is midweek after Passover and I can happily say my kitchen is back to normal and all of my Passover dishes, pots & pans, etc. are stored away until next year.  Since designating cabinet space in the kitchen as Passover, turning my kitchen over in either direction has gotten much easier.  Now however after cooking almost non-stop over the holiday it is time to cook for Shabbat!  

This week I will be making Shlissel Challah.  Not Shtisel (definitely worth watching on Netflix if you haven’t already), Shlissel.  It is a minhag (custom) for some to bake challah in the shape of a key or containing an actual key this week.  Why?  The answer I like the best comes from “The Book of Our Heritage – Volume II” by Rabbi Eliyahu Kitov: “The Shabbat after Pesach when we announce the coming of Iyar some people have the practice of making challah in the form of a key and sprinkling it with sesame seeds. This is to remind us of the Mahn (manna) that began falling (in the desert) in the month of Iyar; it also symbolizes that the 'key' to our parnasah (livelihood) is in Hashem’s hands. We pray that Hashem will open his store of treasures and pour abundance on us.”.  For years I would wrap an actual key in foil and bake it into a loaf of challah.  This got to be problematic on occasion and the look of a challah in the shape of a key is much more elegant on the Shabbat table.  

            Forming your challot into the shape of a key can take practice.  Online there are pictures of super elaborate challot.  When we have a large group coming to our Shabbat table, I have gone all out and made very fancy loaves.  When it is just the two of us, I keep it simple.  We aren’t eating much bread these days so I also will do my best to keep the ‘key’ shaped loaves small.  You can use any challah recipe you like mine is below.  Have fun creating and have a year filled with bracha (blessings), simcha (joy) & parnasah (livelihood)!

The Out of Town Cook’s Basic Challah

Ingredients:

6 Tablespoons Active Dry Yeast

2 or 3 Tablespoons Sugar

4 cups very warm Water (like a hot bath temperature)

1 cup Oil – grapeseed, olive, vegetable or oil of your choice

1 cup Honey

5 lb. bag Bread Flour 

1 or 2 Eggs for egg wash

Optional Toppings: Sesame Seeds, Poppy Seeds, Everything Bagel Seasoning, Onion/ Garlic Flakes 

Directions:

In a large bowl mix active dry yeast, sugar and warm water.  Set aside until the yeast has started to bubble, about 10 minutes.  Add 1 cup of oil, then 1 cup of honey (if you add the oil first the honey won’t stick to your measuring cup).  Then slowly add the flour mixing it into the liquid ingredients to form a shaggy dough.  Knead until smooth and elastic. Depending on the humidity in your area the amount of flour you will use may vary.  Take the dough ball and place it in a well-oiled bowl making sure to turn the dough so the whole ball has a light coating of oil.  Cover with a clean dish towel and set in a warm area to rise for 1 hour.  When dough has risen punch down and on a lightly floured surface knead until smooth and then for those that are making a bracha take challah and proceed.  Divide the dough into 6 to 8 equal portions.  Divide each portion into the number of coils you would like to braid.  Braid and let rise again for about 20 to 30 minutes.  Using a pastry brush coat the loaves lightly with egg wash and sprinkle with the topping of your choice.  You can bake on a sheet pan lined with parchment paper or in loaf pans.  Bake in an oven that has been preheated to 350F until the outside of the bread is golden brown and the loaves sound hollow when you knock on them.