ONLINESabbath Breads From Around the Jewish World

Top Pick November 10, 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 make:

  • Boston sweet challah: A new world challah that Daniel has only found here in Beantown. Rich with eggs and sugar. Soft and pliable.
  • Pita: One of the world’s simplest and greatest pleasures, it’s the traditional bread product for much of the Jewish world. Serve with fresh, high-quality olive oil and a sprinkle of salt.


  • All-purpose flour
  • Water
  • Kosher salt
  • Active dry yeast
  • Eggs
  • Vegetable oil (canola or safflower)
  • Sugar and/or honey
  • Sesame seeds or poppy seeds

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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Tuesday, November 10, 2020, 7:00 pm - 8:15 pm

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