Marty's Challah - The Stolen Birthright!

My father’s challah recipe may very well be his greatest legacy to pass down to his children.  Don’t get me wrong – the man certainly has many great accomplishments and worldly possessions.  He is distinguished by several leadership roles in service to our community, and many can learn from this example.  He owns a nice sized stamp collection (no laughing please) that at minimum is worth the value of the stamps themselves.  He is also the world’s greatest shofar blower (his average Tikiyah G’dolah blast runs about 30 seconds straight and ends with an awesome flare), and his beloved shofar sits on a mantle above the TV (an obvious spot for anything important).  Yet, there is no question that his most valued contribution to the world is the weekly loaf of flavorful, braided egg bread he bakes to mark the Sabbath.  According to tradition, the first child gets dibs on birthrights as precious as this challah recipe, and so it would stand to reason that my older sibling should take command.  YIKES!

 

PARSHAT VAYEITZEI: Stolen Birthright Ends Father-Son Relationship

The hierarchy of inheritance is made painfully clear through the story of Yitzchak and his twin sons.  Esav, the older of the two, is destined to receive the birthright blessing, but in two swift moves Ya’akov tricks his older brother and father and grabs hold of the family legacy.  While he may now be blessed, he also faces the consequence of a severely damaged relationship with the men of his family. Frightened for his life, Parshat Vayeitzei opens as follows:

 

“And Ya’akov left Beer Sheva, and he went to Haran.”

The book of Bereshit is filled with biblical figures who set out on journeys, but the phrasing for the start of Ya’akov’s departure is particularly notable.  When Avraham leaves his home the Torah only uses the root word “hey-lamed-chaf” or “go/went.”  Here, however, it is made clear that first Ya’akov “leaves” Beer Sheva – root “yud-tzadi-aleph” – and then, once away from home, he goes (hey-lamed-chaf) to Haran.  Why the distinction?

Before the rise

After the rise

Sadly, Ya’akov’s journey marks a final departure not just from his homeland, but from his home and family.  Fearful of the wrath of his brother and ex-communicated from his father, Ya’akov will not return.  Instead, his journey is a transition to a full new life where he will start his own family and form a relationship with a new father-like figure in his uncle Lavan.  Rabbi Josh Feigelson notes that this reality is made abundantly clear throughout Parshat Vayeitzei.  When Ya’akov first meets Lavan the text refers to Lavan three times as Ya’akov’s “mother’s brother.”  Lavan is a close, older relative – but a) not his father b) not a blood relative of his father.  Later on during an exchange between uncle and nephew, Ya’akov refers to “The God of my father Avraham, and the fear of Yitzchak” (Bereshit 31:42).  In this statement Ya’akov recognizes his familial relationship with Avraham, but only his abrupt and ending with Yitzchak.  One must ask, was the birthright worth the cost of his relationship with his father?

The World’s Best Challah

Well, history may just repeat itself as I lay claim to my father’s challah recipe before my sister.  The challah is perfect – the braids are strongly pronounced, the color golden, the consistency balanced so that it is not too dry, the taste deliciously homemade (what’s the point of homemade challah that tastes store bought?).  My father blends white and whole wheat flour for a nod to healthful eating, and the flavors vary weekly.  He produces the typical gamut – sesame seed, golden raisin, poppy seed and the occasional chocolate chip.  Yet, he has also developed a range of specialty flavors – rosemary, blueberry, cinnamon cranberry and some even more exotic according to the season.

I first attempted to tackle his recipe this past year, and am finally getting the swing of it.  While my loaves are not quite as golden, well braided or tasty – they are good enough.  More importantly, when I bake my father’s challot I feel a connection to him.  The timing could not be more apropos.  Similar to our biblical figures in Bereshit, I am about to embark on a journey as I relocate from my hometown to a new city/state and job.  The months ahead will be marked by intense transition.  It is an exciting time, but also hard for this creature of habit.  Part of me is put at ease knowing that my Shabbatot will have a familiar taste when I bake my father’s challot.

What is my fate as I pounce on the family challah recipe ahead of my turn? This is big – I risk my entire relationship with my father and the wrath of my sister.  I’m not too concerned.  For all his big talk and pointed jokes, I know that my father’s love is unwavering.  As for my sister - baking is not her favorite pastime (understatement of the year for those in the know), and I feel pretty confident she’d rather me take command of the recipe while she continues on as a taste tester.  As a compromise, however, I’ve arranged for a series of 14 private lessons between my sister and our mother so that she can lay claim to my mom’s legacy – needle pointing! 

MARTY’S CHALLAH

Yields: 1 large challah or 2 medium challot

Ingredients

3 ½ cups bread flour
1 cup whole wheat flour

¾ oz. yeast (3 packets)

2 tsp. salt

¼ to 1/3 cup + 1 tsp. sugar

4 eggs (reserve 1 for end)

½ cup applesauce

½ cup oil

½ Tbsp. vanilla extract

¾ cup warm water

½ cup filling - raisins, dried cranberries, blueberries or anything else (or ¼ cup chopped, fresh rosemary)

Cornmeal and cinnamon for dusting

Instructions

1. Breadmaker: Dump all ingredients into the bread maker (except the filling, 1 tsp. sugar, 1 egg, cornmeal and cinnamon).  When dough cycle ends lightly grease a large bowl and place dough in it, turning dough to get it lightly coated. Cover tightly with plastic wrap and place in refrigerator overnight or a minimum of 4 hours. 
2. By hand: Mix all of the dry ingredients in a large mixing bowl. Beat 3 eggs in a small bowl and mix in applesauce, oil, water and vanilla extract. Fold in the liquid to the dry ingredients and knead dough until smooth and slightly tacky to the fingers. Add small amounts of flour or drops of water if needed.  Lightly grease a large bowl and place dough in it, turning dough to get it lightly coated. Cover tightly with plastic wrap and place in refrigerator overnight or a minimum of 4 hours. 
3. When ready for baking, remove dough from the bowl.  Divide into 3 or 4 equal pieces (if you want two challot then divide in half first and then work with one portion at a time accordingly).  Roll each piece into ropes of equal length.  As you roll, massage the filling ingredients into each rope.  Braid. 
4. Sprinkle corn meal on a baking sheet and top with cinnamon. Place the formed challah in the center and let it rise in a warm place (window sill, car dash board, etc.) for at least an hour or until is rises nicely. 
5. Beat 1 egg yoke with a teaspoon of sugar and 1 or 2 tablespoons of water. Brush on top of braided dough. You can also add sesame seeds if you wish. 
6. Bake at 315° in a preheated oven for 55 minutes or until done.