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.
We will be making Jachnun, a 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.
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 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.