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Yaakov's Commentary
Spiritual Leader
Founder and Spiritual leader Yaakov Brown spent seven years under the tutelage of Rabbi Michael Terret of B'nai Chayim, our sister congregation in Alberta, Canada. During that time Yaakov Brown chanted the Torah prayer service as cantor/chazan, expounded
D'var Torah and studied in the B'nai Chayim Yeshivah at the feet of Rebbe Michael ben Yochanan.
Yaakov Ben Yehoshua Brown is a descendant of the Israel and Isaacs families, some of New Zealand's first Jewish immigrants, founding members of the Sha'arei Tikvah (Gates of Hope)
synagogue in Auckland during the mid eighteen hundreds, and later members of Beth Israel (Now AHC). Yaakov Brown's family continue to seek to perpetuate a Messianic Jewish tradition for future generations: a tradition that acknowledges and advocates for the authenticity of the Jewish Messiah Yeshua (Jesus) Ha-Mashiyach (The Christ).
D'var Torah and studied in the B'nai Chayim Yeshivah at the feet of Rebbe Michael ben Yochanan.
Yaakov Ben Yehoshua Brown is a descendant of the Israel and Isaacs families, some of New Zealand's first Jewish immigrants, founding members of the Sha'arei Tikvah (Gates of Hope)
synagogue in Auckland during the mid eighteen hundreds, and later members of Beth Israel (Now AHC). Yaakov Brown's family continue to seek to perpetuate a Messianic Jewish tradition for future generations: a tradition that acknowledges and advocates for the authenticity of the Jewish Messiah Yeshua (Jesus) Ha-Mashiyach (The Christ).
Yaakov's Challah Recipe
INGREDIENTS:
1 Tblsp of bakers yeast
2 cups warm water
1/2 cup sugar
2 eggs
7 1/2 cups of flour
1/2 cup of olive oil
1 Tblsp salt
METHOD:
PREPARE BREAD DOUGH AT LEAST ONE DAY PRIOR TO YOM SHISHI (Friday).
PREPARE AS FOLLOWS:
1.) Pre-heat oven to approximately 70 degrees Celsius then turn off.
2.) Add 1 Tblsp of sugar and 1 Tblsp of yeast to 2 cups of warm water. Place in oven until yeast activates (Approximately 10 minutes).
3.) Separate the yoke out of one egg and store the egg white in the fridge to use later to glaze the challot prior to baking. Add the yoke to the remaining egg and beat together.
4.) Fill a large bowl with 3 3/4 cups of flour. Add the remaining sugar. Add salt, and make a well in the center of the flour. Then pour the yeast mixture, beaten eggs and olive oil into the flour and mix slowly, add the remaining flour and mix until slightly sticky.
5.) Lightly dust a bench top with flour. Then tip dough onto bench and kneed until the dough is slightly sticky but not wet.
6.) Place dough into a large bowl and cover it with Glad wrap (Plastic wrap). Put it in the fridge and leave to double in size over night.
ON YOM SHISHI (Friday):
7.) Pre-heat oven to approximately 70 degrees Celsius then turn off.
8.) Take dough from fridge and kneed it for 5 minutes then return it to the bowl, cover it again with Glad wrap and put it in the oven to rise for 2 hours or until it doubles in size.
9.) Once the dough is doubled in size remove it from the oven, kneed it again and then divide it into two parts and divide each part for braiding.
10.) Braid each loaf and place on a greased oven tray or on an oven tray covered with baking paper.
11.) Cover the loaves with a tea towl and place back into warm oven for 1 hour.
12.) After 1 hour, remove the risen loaves and and coat them with the egg white, using a pastry brush.
13.) Pre-heat the oven to 180 degrees Celsius.
14.) Bake the Challot in the oven for 30 minutes.
15.) Remove the Challot and leave to cool on a bench or table. Cover it with a tea towel.
1 Tblsp of bakers yeast
2 cups warm water
1/2 cup sugar
2 eggs
7 1/2 cups of flour
1/2 cup of olive oil
1 Tblsp salt
METHOD:
PREPARE BREAD DOUGH AT LEAST ONE DAY PRIOR TO YOM SHISHI (Friday).
PREPARE AS FOLLOWS:
1.) Pre-heat oven to approximately 70 degrees Celsius then turn off.
2.) Add 1 Tblsp of sugar and 1 Tblsp of yeast to 2 cups of warm water. Place in oven until yeast activates (Approximately 10 minutes).
3.) Separate the yoke out of one egg and store the egg white in the fridge to use later to glaze the challot prior to baking. Add the yoke to the remaining egg and beat together.
4.) Fill a large bowl with 3 3/4 cups of flour. Add the remaining sugar. Add salt, and make a well in the center of the flour. Then pour the yeast mixture, beaten eggs and olive oil into the flour and mix slowly, add the remaining flour and mix until slightly sticky.
5.) Lightly dust a bench top with flour. Then tip dough onto bench and kneed until the dough is slightly sticky but not wet.
6.) Place dough into a large bowl and cover it with Glad wrap (Plastic wrap). Put it in the fridge and leave to double in size over night.
ON YOM SHISHI (Friday):
7.) Pre-heat oven to approximately 70 degrees Celsius then turn off.
8.) Take dough from fridge and kneed it for 5 minutes then return it to the bowl, cover it again with Glad wrap and put it in the oven to rise for 2 hours or until it doubles in size.
9.) Once the dough is doubled in size remove it from the oven, kneed it again and then divide it into two parts and divide each part for braiding.
10.) Braid each loaf and place on a greased oven tray or on an oven tray covered with baking paper.
11.) Cover the loaves with a tea towl and place back into warm oven for 1 hour.
12.) After 1 hour, remove the risen loaves and and coat them with the egg white, using a pastry brush.
13.) Pre-heat the oven to 180 degrees Celsius.
14.) Bake the Challot in the oven for 30 minutes.
15.) Remove the Challot and leave to cool on a bench or table. Cover it with a tea towel.