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Rosh Hashanah Crafts and Challah Recipe

 

With Rosh Hashanah rapidly approaching, many of us find ourselves frantically cooking and getting ready for the holiday.  Let’s take a few minutes to enjoy the preparations.  Here are two cute craft projects and a challah recipe to help get yourself and the kids in the holiday mood.

Bubble Bee Rosh HaShanah Card:

  1. Paint bubble wrap with yellow paint.
  2. Stamp painted bubble wrap onto a piece of paper.  Now you’ve got a honeycomb.
  3. Dip your (or your child’s) thumb into some yellow paint, and put a couple of thumbprints on the honeycomb.
  4. Draw lines, an eye, a mouth and wings on the thumbprints.
  5. Write “Shana Tova” or any other holiday message.

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Origami Shofar (Great as a table decoration)

  1. Start with a square
  2. Fold in half, then open
  3. Fold one side in to the center line, and then the other side
  4. Fold one side in to the center line again, followed by the other side
  5. Fold the bottom point up
  6. Fold the top point down about half an inch
  7. Make three pleated folds
  8. Fold paper in half, with the open parts on the inside
  9. Pull the bottom of each pleat to form a curved shofar

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Round Cinnamon Bread Machine Challah

Ingredients:

  • 1½ Cups Water
  • ⅓ Cup Oil
  • 2 Eggs
  • 1 ½ teaspoons salt
  • 5 Cups Flour
  • ¾ Cup Sugar
  • 1 packet (or 1 Tablespoon) yeast
  • Cinnamon-Sugar

Mix all ingredients according to directions of bread machine.  Add additional flour as needed to form a ball.  Let rise in bread machine.  Punch down dough, take challah (click here for an explanation), and split the dough into two equal halves.  Roll each half into a rope, tapering one end. Sprinkle the dough with cinnamon-sugar, rolling it around to coat as completely as possible.  Starting with the tapered end, wind the rope loosely into a lightly greased 9 inch round cake pan, starting at the center and working outwards.  Let rise in a warm spot for an hour.  Preheat oven to 350 degrees.  Mix together the egg yolk and 1 tablespoon water, and brush over the risen loaf. Sprinkle with additional cinnamon-sugar, if desired.  Place the cake pan atop a baking sheet; this will insulate the bread’s bottom crust, and keep it from browning too much. Put the challah in the center of the oven, and bake it for 30 to 35 minutes, turning after 15 minutes, until challah is browned and sounds hollow when tapped.