Fridays 10am PT/1pm ET

Our weekly #ZoomChallahBake gatherings have been such a bright spot during this pandemic. We have great people baking together from all over the world, while talking about everything going on -- with special guest bakers. 


Don't worry if you have never made bread or challah before. I'll teach you along with my daughters Odessa & Blooma. It's easy. It's healing. All you knead is love.


We look forward to baking challah together this Friday! 


PS. Our recipe is lower down on the page. It's the only recipe in my book 24/6 The Power of Unplugging One Day a Week and it's yum.

PPS. *Article on our Weekly #ZoomChallahBake here

Register for this week's #ZoomChallahBake

This Friday's Guest Baker 

I met Katie at Rancho La Puerta where she was teaching an amazing cooking class.

Katie Sullivan Morford is a food writer with a passion for bringing good food and good nutrition to the plate. She is the author of three cookbooks and has written and developed recipes for a number of publications. She is the Nutrition Editor for Simply Recipes and founder of the blog Mom’s Kitchen Handbook.   

Come bake with us and learn about the nonprofit Katie has helped launch during the pandemic to support restaurants and feed families facing food scarcity @dine11sf.

Friday, June 5, 2020.

Upcoming Guests on

Kimberly Ellis is a nationally recognized Progressive leader who most recently was a candidate for Chair of the California Democratic Party. She has utilized her law degree to uplift people and encourage activists to get involved in the political process. She is also the former Executive Director of Emerge California – the state’s mosts effective training program for Democratic women to run for and win elected office, will be our guest baker.

Come bake with us and learn from Kimberly about what to do during the upcoming election. 


Friday, June 12, 2020.

Rabbi Amichai Lau-Lavie is the Founding Spiritual Leader of Lab/Shul NYC and the creator of Storahtelling, Inc. An Israeli-born Jewish educator, writer, and performance artist, he received his rabbinical ordination from the Jewish Theological Seminary of America in 2016. Rabbi Amichai is a member of the Global Justice Fellowship of the American Jewish World Service, and serves on the faculty of the Reboot Network.

Come bake with us and learn from Rabbi Amichai Lau-Lavie


Friday, June 19, 2020.

Past Special Guests 



NYTimes Best-selling Author Roxane Gay

& Design Matters Podcast Creator Debbie Millman

and around 150 bakers from all over.


David Sax is the author of the new book The Soul of an Entrepreneur, as well as the James Beard award winning Save the Deli, which makes him an authority on challah (also a lifetime of challah eating).

We had a blast making home-made Matzah bread for Passover

with  special guest bakers from the famed Gefilteria in New York,

  Jeffrey Yoskowitz & Liz Alpern. 

Dr. Michael Rich, Founder and Director of the Center on Media and Child Health, and Associate Professor of Pediatrics at Harvard Medical School, Associate Professor of Social and Behavioral Sciences at the Harvard School of Public Health, will be our guest baker. 

Guest baker Jake Cohen

Jake Cohen is a NYC-based food writer,

his first cookbook, Jew-ish, comes 2021.

Sarah Waxman, Founder of  At The Well, which connects women around the world with transformative Jewish practices.

Our Recipe of “The Everything Challah”


by Tiffany, Odessa & Blooma (evolved from one of my best friend

Julie Hermelin's One Mighty Challah Recipe)

This is the one recipe in my book 24/6: The Power of Unplugging One Day a Week.

In 24/6, I share my family's decade long practice of turning off screens one day a week which we call 

our "Technology Shabbats." During the Corona Lockdown, where we are on screens more than ever,

to have this whole day off from the network each week, has replenished me,

given me much needed perspective and I believe is helping me and my family's immunity

stay strong and for us to stay sane during this unusual time.



1 cup of hot water (95-105 degrees F)

1 packet of Fleishman’s Fast-Acting Yeast (or 2-1/4 teaspoon)

1/3 cup of sugar

1/2 tablespoon of salt

3.5 cups of all-purpose flour

1 egg

1/4 cup of canola oil  (I have tried

with olive oil but it never tastes as good)

For Dough to Rise

1 hot towel

For Topping

1 egg

The "everything" from an everything bagel, 

otherwise known as “Tornado Dust” 

Trader Joe's now has it's own brand

or you can create it with a mixture of:

Poppy seeds (optional)

Sesame seeds (optional)

Toasted garlic

Kosher salt


In a large bowl dissolve yeast in 1 cup hot water, stir and smell the great smell of the yeast. Let the yeast mixture sit for 20 minutes then add your sugar to activate the yeast...(to let the yeast bloom) then the ½ tablespoon of salt.  


Then add the 2 cups flour. This is a great time to taste the dough. 


In a separate bowl beat one egg and ¼ canola oil. Then mix this into the flour mixture (Now is no longer a good time to taste.) Slowly add the rest of the flour (the remaining 1.5 cups). You can add a little more flour so the dough is not too sticky and can be easily kneaded. Sprinkle some flour on your fingers and on the counter and then dump dough from bowl onto counter. Push, pull, kneed, fold on itself and repeat. The feeling of dough and flour being mixed together on friday mornings is truly one of life’s great pleasures. 


Then oil bowl with 2-3 tbsp of canola oil or grapeseed oil, put dough on back in oiled bowl with hot towel. Allow to sit for dough to rise for the rest of the day. 

Spray a challah pan with olive oil spray so it doesn’t stick (or just put olive oil or parchment paper.)


Divide the fluffy risen dough into 3 separate balls. With your hands roll out each of the 3 separate balls into 3 medium length rope-like strands. Pinch the top of the three strands. Braid the strands together until you have a braided challah. In a separate bowl beat 1 egg. Brush the top of the challah with the egg for a lovely glaze effect. Then add either "Everything bagel" topping (you can get from Trader joe's) or the "Tornado Dust" on top. You can order it from The Great Barrington Bagel Company in Massachusetts at 413-528-9055. You can also just put sesame seeds, poppy seeds and salt on it or just the egg wash.


Carefully place your braided challah into your oiled pan.

Let the challah rise agin for 2-3 hours or you can put it in your preheated oven (to 350 degrees.)


Bake at 350 degrees for about 25 or 30 minutes. Take it out and push the challah--it should give a bit and not be too doughy.  You can tap the base of the challah to see if it has a hallow sound to see if it's ready.


Once done, take out of the oven, allow to cool a bit and serve with butter. 


After we have said the blessing for the bread, we tear off a piece and hand it to someone else to eat. 


Best eaten with a good dollop butter melted into it...Like everything. :)




See Photos of our baked Challahs & Post photos of your challah using


We made Moroccan Challah &  Flower Decorations on our challahs with my good friend Chef Mary Pult- out of small yellow and red peppers, tomatoes, garlic chives, rosemary, beets and all sorts of yummy things.

Please post photos of your Challahs using the hashtag #ZoomChallahBake

and tag me on social @TiffanyShlain, so I can share and make people smile during this stressful time.

People love seeing people holding up bread they made :)

xo, Tiffany

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