Now Inducting into the Challah Fame: Logan Zinman Gerber
The Challah Fame is a OneTable series that celebrates someone who loves to make challah (or other delicious food!) and does so as a form of self-care, self-expression, as a business, or for any other reason.
Throughout the pandemic, for most of us, lockdown meant more time at home, and in turn (maybe?!) more opportunities to cook. We got the scoop on how OneTable hosts have used this unusual time to level up and try new recipes and traditions at their Shabbat table. Now, we’re sharing their dishes and stories to celebrate the power of Shabbat during *an unprecedented time* and inducting them into the Challah Fame!
Know someone who needs to be inducted ASAP? Fill this out with the info you have and we’ll be in touch, or send it over to them to complete!
Then, we invite you to make this dish or one of your favorites and tag us @onetableshabbat.
We’ve been drooling over pictures of your challah for a while, but where can other people see your creations?
Where do you do your baking?
How did you get into baking challah?
I’ve been working from home for a few years and needed to find a separation between my work life and home life. Mixing and kneading and braiding feel meditative to me, and I always feel like I’ve accomplished something by Friday afternoon, even after the rest of the week doesn’t feel that way.
How’d you learn to make challah?
I went to a challah-making class at Chabad in college with my roommates, and still sometimes pull out the little green card I got with my first challah recipe that night when I’m feeling nostalgic!
What does a typical Shabbat look like for you?
I have a toddler at home now who is wild for Shabbat, and challah in particular. He gets to knead his own dough and then presses his little face against the oven window waiting for it to bake. It’s been our little family baking and eating together for the last year and a half, but I can’t wait to have friends and family over again and a full table creaking under the weight of too much food as soon as it feels safe to gather.
What does this ritual/practice add to your week?
There’s some magic in lighting Shabbat candles and really feeling the separation between the workweek and Shabbat. Even that single moment of pause reminds me to be grateful and seeing my family eat fresh, warm challah I made with love just fills my bucket every week.
What is the most delicious challah you’ve ever made or had? Spare no details!
Molly Yeh’s recipes always inspire me! I love her Scallion Pancake Challah, and I’ve filled each strand with kimchi for extra spice before. Her whole wheat challah stuffed with roasted garlic and ricotta is the stuff savory challah dreams are made of. I like everything bagel challah with homemade chopped liver (cooked in schmaltz!) for the High Holy Days. When I’m feeling sweet, it’s nutella-stuffed all the way.
If you could make challah with anyone in the world, who would it be and why?
I never got to make challah with my bubbe before she passed away, although I use her rolling pin when I’m stuffing challah with things so she feels a part of my challah process. I’d love for her to see how much my son, named for her, loves the challah we make together.
Any baking tips or tricks that you’d like to share?
I love to take part of my Friday night dough and make overnight cinnamon rolls or cheater nutella-stuffed babka for Saturday morning. It rises in the fridge overnight, and all you have to do is pop it in the oven when you wake up the next day for the best breakfast ever.