The Asian secret to the world’s best challah
Thu., Sep. 10, 2020
12 A.M. ET
THANKS TO ALL WHO JOINED US!
This event was recorded and is available to subscribers of the Forward.
If you want your challah to have a soft, fluffy crumb and a melt-in-you-mouth crust there’s one recipe that delivers it time after time: Tangzhong Challah. Join National Editor Rob Eshman and Avidan Ross as they show you the step-by-step way to adapt the Asian technique behind famous Japanese sandwich breads to your challah.
Why saying ‘L’shana Tova’ on Rosh Hashanah may not be the correct phrase
8 creepy things Donald Trump has said about Ivanka Trump
A Jewish man was charged in a plot against synagogues. His parents want you to know the whole story
Why do Trump and Netanyahu hate liberal Jews and cozy up to antisemites?
In Case You Missed It
Standing up for Israel’s democracy means standing up for Palestinians
A peek behind the curtain at the Broadway debut of ‘Fiddler on the Roof’
As Yom Kippur approaches, the legacy of America’s treatment of Jewish refugees must be a call to action
(Some) U.S. Jews (finally) take a stand for Israeli democracy