Tiffany, Odessa, Blooma & Special Guests

Fridays 10am PT


Our Weekly Zoom Challah Baking Sessions have been such joy during this stressful time.

We have great people baking together from Italy, Israel, and all over the US.

Join us on Fridays: 

10am PT for Phase 1, Dough and Kneading

4pm PT for Phase 2, Braiding, Painting and a glass of wine for the adults.

Get prepared with the ingredients below.

 Even if you don't have all the ingredients, still join us

to schmooze, bake and talk about life.

Register (It's Free, but this allows you to save it to your calendar)

Special Guests this Friday are Challah Hub's Elina Tilipman & Sarah Klegman to share

how they like to add crazy things into their challahs like...


  • Chocolate chips

  • Peanut butter chips

  • Nuts

  • Sprinkles

  • Frozen blueberries

  • Small pieces of candy

  • Marshmallows 

  • Toffee 

  • Smush up your favorite candy

  • Matcha powder

  • Turmeric

  • Savory spices 

  • Dried onion pieces 

  • Sundried tomatoes 

  • And more!


(for the Vegans, check their recipe out.)


I also have my good friend Chef Mary Pult

who will share her bread making tips!

Please post photos of your challahs rising throughout the day and when they are done, take a photo with your challah and tag me on social--so I can share and make people smile during this stressful time. People love seeing people holding up bread they made ;)

Instagram Twitter Facebook

xo, Tiffany

Part I

10am PT/1pm ET 

(45 minutes)

Part II

4pm PT

(30 Minutes)

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.

Ingredients for our Everything But the Challah Recipe


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

Less than 1 egg

1/4 cup of canola oil or grape seed 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...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 grapeseed oil or 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. You can add a little more flour so the dough is not too sticky and can be easily kneaded. Sprinkle some flour 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. 


When you are ready to bake it…

Preheat oven to 350 degrees. 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. 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 the "Tornado Dust" on top. You can order it from The Great Barrington Bagel Company in Massachusetts at 413-528-9055.


Spray a challah pan with olive oil spray so it doesn’t stick. Take challah and put it in the pan.  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. 


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


Then say the blessing and light the candles, say a blessing and drink the wine and lastly, say the blessing for bread as you have one hand on the bread, and one hand on the person next to you. Then tear a piece and hand it to the person next to you.


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