Good Shabbos, Shabbat shalom! There’s a minhag – a custom – to bake shlissel challah the first Shabbat after Passover as a segula (ritual or good omen) for your parnassah, your livelihood. Some people shape their challah dough into the shape of a key, while others prefer to place a foil-wrapped key into their challah dough before baking it. (If that’s your preferred method, don’t forget to remove the key before biting into it!)
Sarah Bokchin of Borough Park, New York, loves to cook, bake and posts beautiful photos of her culinary creations. She makes a gorgeous garlic-stuffed shlissel challah and shared detailed how-to photos to my Facebook group, Norene’s Kitchen. Intrigued, I asked if she would also share them with my CJN readers.