In this interactive workshop, we will explore the diversity of the global Jewish experience through bread. With only 4 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 us, or tune in to watch and learn for a future culinary endeavor.
In November, we will make:
- Boston Sweet Challah - New world challah that I've only found here in Beantown. Rich with eggs and sugar. Soft and pliable.
- Pita - One of the world's simplest and greatest pleasures, it is the traditional bread product for much of the Jewish world. Serve with fresh, high quality olive oil and a sprinkle of salt.
Ingredients Needed to Cook with Us:
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 at 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, the Pastry Sous at TIQA and then the Sous Chef of 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.