In celebration of Hanukkah, students made challah with fresh ricotta cheese. They started off first by activating the yeast with warm water and reviewed all the basics of bread making. Once the dough was formed, they let it rest and rise for 30 minutes while we started with the ricotta. They boiled milk and curdled it with some lemon juice, then we strained out all the curds from the whey. Then they continued working with the dough, cutting it in half, rolling it into thin snakes and we made a 4 and 6 braided challah. Once baked, Chef Andrew provided them with an assortment of toppings they can use to make a savory bruschetta with caramelized onions, roasted peppers, garlic, and spinach, and a sweet one as well with honey and blackberries!

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