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The Things We Do For Love

Thursday, 12 January 2012

Is it Friday today? asked Peach, wandering into the kitchen.

Nope. It’s Wednesday. Why do you ask?

Because it smells like Friday.

So why did my house smell like a Friday when it was only Wednesday?? Because Beernut had the following {outstanding} idea: why don’t I bring challah into his school for my presentations on Friday. Which equals enough challah for nearly one hundred students.

I mentioned it to PC. Now PC is the one who is always, and usually unsuccessfully, trying to teach me to set limits. So I figured that when I mentioned Beernut’s idea, PC would be the voice of reason.

Oh, how I was wrong.

Beernut is right. It is a great idea.

My Sous Chef

And so, with my sous chef by my side, we began to bake.
With nearly one hundred sixth graders, we figured that we’d need six challot. And since I would be teaching all morning on Friday, we’d need to bring the total to eight so that Beit Frummie wasn’t left wanting.

I also figured that it would be a two day process. Two batches, each yielding two loaves apiece, on Wednesday and another two batches, each yielding two loaves apiece, on Thursday. [If that sentence seems to contain redundancy, it is because I must be channeling the section of my Bat Mitzvah portion, Parashat Terumah, that describes the menorah in a similar fashion.]

I did not realize how much more work it is to make two batches at one time.
And then get up the next day to make two more.
It wasn’t until I started measuring like The Count that it occurred to me that I am not cut out to be a baker…

One…one cup of flour, ah, ah, ah, ah — Two…two cups of flour, ah, ah, ah, ah — Three…three cups of flour, ah, ah, ah, ah, etc.

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4 Comments leave one →
  1. Thursday, 12 January 2012 11:59 am

    Maybe this is a silly question, but why didn’t you just use a recipe that made more loaves? I have a recipe for 6lb flour which makes absolutely loads of challah.

    BTW I often lurk on your blog and always enjoy reading it!

    • Frume Sarah permalink*
      Thursday, 19 April 2012 7:06 am

      Vicki,
      Because that just didn’t occur to me until you mentioned it. 🙂

      Thanks so much for commenting. Come back any time!!

  2. Thursday, 12 January 2012 1:26 pm

    My kids go to a non-Jewish preschool, and I schlep six loaves in every Friday. It’s worth it. 🙂

    My secret: Bake all Sunday morning, then freeze.

    You are a great Ima. 🙂

  3. Thursday, 12 January 2012 2:32 pm

    Nice job! 🙂

    When I mass bake I create a “schedule” going backwards from the time the final batch comes out of the oven. So for instance, if I’m making 2 batches, I know to allow about 5 hours:
    40 min per batch baking time
    1 hour per batch second rise
    5-10 minutes per batch braiding time
    1 hour per batch first rise
    15 minutes per batch mixing/kneeding time

    After the first batch begins its first rise, I clean my dishes and start working on batch #2. This puts my second batch running 30-40 minutes behind my first batch. I’ve done up to 3 batches in a day: 6 hours of baking. What fun that was 🙂

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