The first thing I do when I wake up on Friday mornings is feed the cat. The second is mix bread flour, yeast, and water. Meanwhile I make my son's breakfast and pack his lunch. By the time I've done those things, it's time to add eggs and oil and sugar and salt, and then more flour, and then I turn it out and run hot water into the bowl while I knead the dough.
I sing "Shalom Aleichem" quietly while I knead, every single time. Usually I sing a melody that's in major. It helps me remember that I'm preparing myself to welcome the angels of Shabbat, not just baking for the sake of tasty treats. And by the time I've sung it through at a pace that suits my hands, the dough is glossy and kneaded, ready to rest in the warm bowl and begin its first rise.
When I take the loaves out of the oven (usually on my lunch break), the house smells rich and sweet -- the scent of Shabbat on her way. At dinnertime when we make motzi and tear into them, the loaves are fragrant and soft and delicious. In the summer, we often make motzi before nightfall. In the winter, sundown is early, and we might not eat until it's well and truly dark out.
Over the last year of baking challah almost every week, the recipe has engraved itself in me. I know it by heart. I made challah with this recipe in Texas last February, on the Shabbat that turned out to be the last one before my mother died. I made challah with this recipe in the Catskills in August, when my Bayit hevre and I gathered for our board retreat / learning week.
Some weeks, like this one, the world feels sharp and painful. The news is difficult to bear. Missing my mom is a sharp ache. Injustice of many kinds is rampant. Fear and grief seem to be life's constant companions. In a week like this, the practice of making challah is a balm to my heart. It says: even with everything that's broken, Shabbes will come with her shelter of peace.
Image: one of this week's loaves of challah, beneath my mother's challah cover. Shabbat shalom to all who celebrate.