ONLINESabbath Breads From Around the Jewish World

Top Pick December 9, 2020 Free
(Photo: alexkich/iStock)
(Photo: alexkich/iStock)

In this interactive workshop, we will explore the diversity of the global Jewish experience through bread. With only four key ingredients (flour, water, salt and yeast) and infinite additives, the process of making bread is simultaneously universal, ancient and eternal; it connects us to our past and nourishes us in the present.

Through hands-on learning, we’ll explore the science, and art, of bread making while sampling the history and culture of the Jewish world. Feel free to cook alongside instructor Daniel Heinrich, or tune in to watch and learn for a future culinary endeavor.
We will be making Jachnuna Yemenite Jewish pastry, originating from the Adeni Jews traditionally served on Shabbat morning, and Pain Petri, a sweet, anise-scented, braided bread of Moroccan Jewish origin, that is traditionally baked for Shabbat. 
If you are cooking with us, you will need the following ingredients:

Jachnun Dough Ingredient List
4 cups all-purpose flour (sifted, 11.7%)
2 Tablespoons granulated sugar
¼ tsp baking powder
1 Tablespoon honey
2 tsp kosher salt
1 & 1/3 cups warm water
1 & ½ tsp vegetable oil

Pain Petri Ingredient List
1 cup (227 grams) warm water
2 1/4 teaspoons yeast
8 teaspoons sugar
4 tablespoons oil
1 egg
1 teaspoon anise seeds
1/2 tablespoon salt
3 3/4 cup (450 grams) flour
sesame seeds, for topping

egg yolk + half tablespoon water, for egg wash

Daniel Heinrich is a second-year student in Brandeis University’s Hornstein Program for Jewish Professional Leadership. Originally from Royal Oak, Michigan, he graduated from Brandeis University with a major in Near East and Judaic studies before launching a career as a chef and baker, first as the junior sous chef at Lumiere in West Newton before moving to Portland, Maine, with his wife. In Portland, he was the junior sous at Petite Jacqueline, pastry sous at TIQA and then sous chef at EVO Kitchen and Bar before an injury sidelined him from the kitchen. Since then, Daniel has returned to the Jewish professional world with a passion for environmental sustainability and food justice.

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Wednesday, December 9, 2020, 7:00 pm - 8:15 pm

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