The Great Bread Bake

February 9, 2021
Hailee Bloom

Winnipeg, Manitoba, Canada

Class of 2021

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At the beginning of the pandemic, I, along with so many others, found more time on my hands than I knew what to do with. I turned to the internet for inspiration, and it seemed like every post from Instagram to Pinterest was filled with every kind of baked good I could think of. However, there was one recurring theme: bread. With yeast flying off the shelves, baking had taken the world by storm. It was obvious to me what I needed to do.

I started baking challah one weekend, and haven’t stopped since. Almost a year later, and every week, I have continued to bake challah each Friday. I started off with a simple braid, but that soon transformed into much more. Now, I have tried an array of flavors. Ranging from more traditional flavors, like cinnamon sugar or sesame seeds, to more modern flavors such as lemon poppy seed or chocolate.

Baking challah may seem not as thrilling as baking other treats, but it has become something I look forward to each week. It gives me time to spend with my family and I am able to create something they look forward to eating every Friday.

I have experimented with recipes and ratios to find my own perfect blend. The best advice I would give to someone who is interested in making their own challah is to just go for it; I have yet to bake a loaf that is inedible. It will take practice to get it just right, whether the braiding is a struggle, or your bread comes out too salty or sweet, don’t get too caught up in imperfections; there’s always next week.

Hailee is a BBG from Red River Region and is the editor of her school's literary magizine.

All views expressed on content written for The Shofar represent the opinions and thoughts of the individual authors. The author biography represents the author at the time in which they were in BBYO.

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