Last week Morah Michelle’s class made pumpkin challah with Morah Julie and volunteer Lisa Steindel. They got to see the difference in the color of regular challah and pumpkin challah and also got to taste it. While the challah was rising we were able to take the bowl around to different classrooms so other students could also smell the pumpkin dough rising.
The above picture was posted in the Jewish Chronicle and some people have asked about this recipe. Morah Julie adapted the recipe from a popular Jewish cooking blog (Full Pumpkin Challah Recipe). Below you will find the list of the ingredients and some more images of our two-year-olds working on the challah. We also wanted to share with you some links about Cooking with kids. Cooking is a great activity to do with children. It begins to teach them measurement, reading skills, helps with fine motor skills, and even some basic science!
*Cooking with Kids (PBS)
*Cooking With Kids, Without Going Insane (Food Network)
*On Cooking with Kids (Epicurious)
Ingredients for Pumpkin Challah (from Shika in the Kitchen)
2 packages active dry yeast
1 cup lukewarm water, divided
3 tbs white sugar
1 egg (white and yolk)
6 egg yolks
1/4 cup honey
2 tbs canola oil
2 tsp salt
2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp allspice
1/4 tsp ginger
Pinch of cloves
1/2 cup brown sugar
2 cups pumpkin puree (homemade or canned)
7-9 cups all purpose baking flour
(Find all the instructions here)
We hope you spend some time in the upcoming holidays cooking and baking with your children. We love the fact that we can offer them the cooking experience here at Beth Shalom Early Learning Center! A big thank you to Cookie Elbling for purchasing the stove a few years ago, as you can see it gets lots of use!