Tribes–A–Dozen Voilà! Hallah
Home–Made Challah Made Easy
Challah or Hallah – how we love it! − is the traditional Jewish bread that we eat on Shabbos and Yom Tov. It is a time-honored custom for woman to bake their own challah and to perform the mitzvah of hafrashas challah -– the separation of the challah.
With the hustle and bustle of life's busy schedules, it is not always possible each week to make fresh homemade challah. There are many excellent options available for purchasing ready-made challah, but nothing matches the taste of a good loaf of homemade challah. And the aroma of freshly baked challah wafting through the house – so heavenly!
Leah Hadad, founder and president of Tribes−A−Dozen, producers of all natural egg bread mixes, has found a way to "box" the art of homemade bread. This is not an easy task considering that yeast is a major ingredient in bread making. Hadad, a self–taught cook and baker, recently launched her new challah bread mixes and KosherEye is delighted to be one of the first to test and report on the product.
We met Leah last year and she shared with us her plans to launch a new kosher product sometime this year. We had no idea what it would be and were thrilled when we heard that it was a challah mix. How wonderful! To be able to make fresh challah from a mix. What an ingenious idea.
The breads are available in three blends:
Traditional: The fragrant classic egg bread baked in homes around the world for generations, is a blend of carefully selected premium ingredients
Wholey Wheat: Made from stone-ground, whole grain wheat flour; this bakes into a honey infused loaf rich with old world authenticity
Simply Spelt: The ancient organic whole grain spelt wheat is packed with a natural high content of fiber, vitamins, minerals and has a unique, subtle, sweet nutty flavor
The directions are clearly detailed on the box and we followed them exactly. We made the Wholey Wheat. It really is very simple: all of the ingredients are added to the mixer bowl and mixed for 10 minutes. The first dough rise is for 45 minutes and then the dough is shaped. The second rise is for another 45 minutes. The bread is then baked for 25 minutes and Voilà!, you have a homemade challah. Actual hands–on time is minimal.
We decided not to sprinkle sesame seeds on the challah as suggested in the directions (O.K. so we didn't follow the directions exactly) and instead sprinkled it with Bagel Spice Sea Salt Flakes. The finished challah was fabulous! It was just sweet enough – the way we like it. The whole process was easy and we produced a beautiful homemade, looked like from-scratch, delicious challah bread. Imagine, the convenience of a mix and the taste of homemade.
The packages include the mix and the yeast and require the addition of water, two eggs and oil. Both the Simply Spelt and the Wholey Wheat also require the addition of honey. The products are all natural, contain no preservatives, artificial flavors or coloring and are kosher certified OU Parve.
We are delighted to see a product such as this available to the kosher consumer. After a long day, there is still enough time left to prepare a freshly baked loaf of challah. What a wonderful convenience. As the box states, "Break Bread, Not Tradition".
The TribesADozen.com website is currently under development and will be available shortly. Leah will answer questions about the product on Tribe-A-Dozen's Facebook and Twitter pages. Read Leah's postings on Tumbir.com.
July 11, 2012