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WEDNESDAY

Many bakeries boast that they make the best challah this side of Brooklyn, but they’re wrong. The best is made by my dad, who’s spent many Friday mornings in our kitchen waiting for the dough to rise to become the most scrumptious, eggy bread that’s ever been tasted. (It’s even better as French toast the next day at breakfast.) His secret? There’s no secret—he got the recipe from some ’70s cookbook you can probably find in every goddamn Borders in America. And it’s so easy: Mix the ingredients, let it rise a few times, bake it, and, voila, your own version of heavenly manna. It’s way more spiritually fulfilling to DIY, anyway. And with the High Holidays approaching, what better way to show off for the relatives? Baker Fred Loeb will teach you the technique in his challah-baking workshop at 7 p.m. at the Jewish Community Center of Greater Washington, 6125 Montrose Road, Rockville. $35. (301) 230-3756. (Tina Plottel)