David and I began our Jewish journey together a few years ago when we started visiting local synagogues. We ended up enrolling in a class that sounded like a full immersion into Jewish life without realizing we actually were joining a class of intended converts. We thought it would be neat to learn Hebrew and get an in-depth Jew 101 picture. Enrolling in these classes ended up being one of the best things we’ve done together as a couple.

We learned more than we ever imagined, we have brought many Jewish elements into our daily lives, and David made the decision to convert last May. We also ended up with a solid group of like-minded Jewish peers who we now cherish. Before the B’nai Mitzvah, the ceremony for the students who decided to convert, we hosted a brunch for the class at our home so we could all spend some time together in an informal setting, sharing our stories of our paths to Judaism.

It actually started as a coffee date for myself, David, and Cantor Shula to get to know her better, and because she was interested in hearing our story. We invited her to our home instead of planning to meet elsewhere, and by the next week we had decided to just invite the whole class. Everybody was excited to hear each other’s stories anyway, and we all know I love a good party!

Shula does not keep kosher, but does avoid pork. She is also a singer and strives to preserve her voice, so she also avoids dairy. Even though none of us keep kosher on a regular basis, I wanted to set up a brunch that would follow the basic rules of kashrut.

I also made challah for my first time! It came out quite nice looking if I do say so myself. The dough was a bit dense, but I think I can improve that with practice.

Kosher Brunch
Menu
Dairy Free Challah French Toast
Mini Veggie Frittatas
Hashbrowns
Fresh Fruit
Challah (recipe below)
with jams, butter, honey
Yogurt
Brunch Beverage Station
-coffee, tea, mimosas

How to Make Challah

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Ingredients

For the Dough:

• 1 1/2 cups warm water (110 degrees F)
• 2 tablespoons granulated sugar
• 2 envelopes (1 1/2 tablespoons) active dry yeast
• 4 large eggs, beaten
• 1/4 cup honey
• 1 tablespoon kosher salt
• 6 cups all purpose flour
• 1/2 cup melted butter, room temperature

For the Egg Wash:

• 1 large egg
• 1 tablespoon water

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and the sugar. Sprinkle the yeast on top of the water and allow to bloom until foamy, about 10 minutes.
2. With the mixer running on low, add in the beaten eggs, honey, and salt.
3. Increase the mixer speed to medium-low (about setting 2 or 3) and gradually add in the flour until just combined.
4. Pour in the melted butter and let the mixer knead the dough until it pulls away from the bowl and is smooth and pliable. If the dough does not come together after 5 minutes, add flour 1 tablespoon at a time until it comes together and is no longer sticky. Allow the mixer to run for about 30 seconds between each flour addition.
5. Cover the bowl with a towel and allow to rise in a warm spot until double in volume, about 1 hour.
6. Punch down the dough, remove from the bowl and place onto a lightly floured surface. Divide the dough in half to form two loaves. Divide each portion of dough into 3 pieces for a simple challah braid.
7. Place the braided loaves on a large parchment or silpat-lined sheet tray, cover with a towel, and allow to rise for 1 hour.
8. Whisk together the remaining egg and water. Brush half of the egg wash on top of the challah loaves. Reserve the remaining egg wash.
9. Preheat the oven to 350F.
10. Bake the challah for 20 minutes. Remove from the oven, brush the newly exposed tops with the remaining egg wash, rotate the sheet tray, and place back into the oven.
11. Bake until the challah is golden brown, about an additional 20 minutes.