Talk about challah-back girls!
Hundreds of women braided bread at the Prospect Park Picnic House on May 14 in a massive challah bake-a-thon, guided by an award-winning baker reputed to make for best challah in the world.
The master baker herself said she was thrilled to walk her students through the baking process while teaching them a thing or two about the love required to make the world’s best challah.
“People were very inspired, and I was so touched that I was able to teach them,” said Sarah Briman, a Mexico City chef who won the American Academy of Hospitality Science’s Five Star Diamond Award for her bread in 2013.
Since wowing the academy with her challah skills, Briman has travelled the world offering master classes on the woven, egg-glossed loaves, including one class in South Africa that she said drew 1,000 challah-lovers.
For those wondering what separates the best challah in the world from an ordinary loaf, the answer is simple, Briman said.
“I do it with all my blessings, and all my love, and all my heart,” she said. “All challah has the same ingredients, but when you put yourself into it, with all your blessings, and you think about what each ingredient means, that is the result.”