BEGIN:VCALENDAR
VERSION:2.0
PRODID:szarvas.camp
BEGIN:VEVENT
UID:6a68421a48fb7
DTSTART:20200724T160000Z
SEQUENCE:0
TRANSP:OPAQUE
DTEND:20200724T170000Z
URL:https://zoom.us/meeting/register/tJYsce-pqDgtE9z0IcrpOJwsaJdiTI8X-xpI
SUMMARY:Challah making & HaMotzi
CLASS:PUBLIC
DESCRIPTION:This gathering will teach you how to braid challah bread\, as w
 ell as what is the blessing we say over bread. You will need to prepare th
 e dough for challah in advance.&nbsp\;Classic Challah dough recipe.&nbsp\;
 \nFor 2 big Loaves:1 Kg flour = 8 cups100g = 1/2 cup sugar12g = 2 Tsp salt
 14g = 2 Tbsp dry yeast100g = 1/2 cup oilUp to 2 cups lukewarm waterEgg for
  brushing Sesame for decoration&nbsp\;\nInstructions:\n1. Mix all the dry 
 ingredients together in a bowl. The flour\, sugar\, salt and the yeast.\n2
 . Add the oil and slowly start to pour the water into the bowl and mix the
  mixture with your hand each time water is added. At this point\, I love t
 o mix it slowly and give to the dough full attention and my present. It ca
 n help you to understand the process better for the future and connect wit
 h your new creation.\n3. You can start to knead the dough with your two ha
 nds.\nContinue to add water if you need it until it’s smooth\, elastic\,
  and not sticky. Continue to knead the dough for the next 10 min. The doug
 h is ready to rest and rise when it's flexible\, soft and can be stretched
 .\n4. Cover gently the bowl with a saran wrap and a kitchen towel. Let the
  dough rise for around 1.5 hours\, or until the dough doubled the size. be
  patient in this part\, I know it’s hard sometimes but it's important to
  let the dough rise properly for best results.\n5. Take the dough out from
  the bowl and start to knead it very shortly to take all the air out. The 
 dough should be elastic and easy to play with.&nbsp\;\n6. Your dough is re
 ady for braiding. THIS IS WHAT WE WILL DO TOGETHER LIVE ON ZOOM. FOR BRAID
 ING YOUR CHALLAH YOU WILL GET INSTRUCTIONS FROM US.&nbsp\;\n7. After you s
 hape it\, put your Challah dough on the tray and let it rest between 40min
  - one hour or till it's doubled the size. After the Challah proofed\, bru
 sh the Challah with the egg from the top\, spread some sesame and the Chal
 lah is ready to be baked.\n8. Put it in the oven on 180 °c for around 25-
 30\, that's can be different from oven to oven\, anyway make sure your Cha
 llah getting brown and tanned all around.
DTSTAMP:20260728T054602Z
END:VEVENT
END:VCALENDAR