November 1, 2012: Being thankful and traditions: Challah recipe

We as Christians have a lot to be thankful for. Our salvation alone is enough to make us weak at the thought that we deserve anything else.

I think during this season all of us can lose sight of what our daily living should be-not just during the holidays.  One of the reasons I am writing this post is to entertain the thought of the most simple things that we may take for granted.

I often times in my prayers, under my 'thankful' category, write to God how I am thankful for my eyesight, the ability to walk and to hear. I am thankful that I am healthy, I have a head of hair and that I can use my arms.

Take some time today to think of the most obvious and basic abilities you have. Remind yourself each day that you are truly thankful for these gifts and that there are many people who do not possess them.

Sometimes, as we do this, the problems and struggles we encounter seem trivial and do not hold much value. Being content and joyful is an art that we must practice. We are depraved sinners after all, and our only strength comes from Him alone.

Traditions

Meanwhile, during the holiday seasons, it may be fun to focus on the silly stuff too, to lighten your mood and help with any bouts of depression during the sunless days. My family started a tradition for the holiday season starting in December. Next month, every Saturday we will make challah. Challah is a Jewish bread that is made before Sabbath (I hope I'm getting this right).  The bread is braided while reciting Hebrew prayers as a reminder for the priests that would atone for the sins of the people.  Instead of reciting Hebrew prayers, we say a prayer thanking Jesus for saving us and paying for ours sins once and for all.

Below is my challah recipe. I find the bread to be rather tasteless and boring...so I make French toast with it.

3/4 c water
2 t yeast
1 1/2 T honey
2 eggs
1/4 c olive or grapeseed oil
3 c  bread flour
1 1/4 t salt

I add the yeast and the honey together.  In a separate bowl, I mix the egg and oil together. In another bowl, I add the flour and salt. I combine everything together. I let the dough rise for 1 hour covered in the sun or a warm place.  I then braid the bread using three strands on a pizza stone covered with parchment paper.  I let the the braided bread rise for another 45 minutes. I bake the bread at 350 for about a 1/2 hour. I do brush the bread with an egg yolk for that glossy finish.

Enjoy!