Yes, it is time to bake a challah in the shape of a key .

This is the way I did it-play doh style but remember this is an Ashkenazi minhag, a custom, not a halacha so you have more wiggle room.

Any key will do- a skeleton key, a house key, a safe deposit box key or even a car key.

Some people press a key into the challah dough. Others actually bake an actual key-sterilized of course, into the challah. Watch before you bite if you’re doing that .

The important thing is to understand that Key Challah isn’t just cute.

The “key” unlocks supernal gates which swing open at Pesach and then closed when the Holiday ended. The key expresses our prayer that to Hashem to reopen those gates and shower down His blessing.

Yes, this does sound familiar. The same image appears in the Neila prayer at Yom Kippur’s close.

It was on this Shabbos-the first Shabbos after Pesach many thousands of years ago, that the manna ceased to fall. The Children of Israel had entered the Promised Land and after 40 years of free lunches (and breakfasts, suppers and snacks) the Heavenly handout was over. Hashem was telling our ancestors to go to work. Of course they were anxious-wouldn’t you be, and wanted their efforts to blessed hence the key .

Of course, this isn’t a one way street. Hashem expects us to metaphorically insert our key into the gate by following His commandments, particularly the Shabbos.

Some folks skip the key and instead add extra eggs to the challah glaze because eggs symbolize wealth (yes they also symbolize mourning and the life cycle, but that’s how it is with us Jews, multiple layers of symbols) .

In case you were wondering the wealth isn’t about accumulating diamonds, Porsches and other assorted bling. It’s about surviving. We believe in having lots of kids and , they cost mega bucks. Food, orthodontia, day school tuition, Bar Mitzvahs, weddings, etc, etc. So we need parnossa, pennies from heaven and dollar bills, euros and shekels, lots of them just to tread water!

Recipe: This is the Challah Maven, Devorah Heller’s original recipe which was originally printed in Mishpacha magazine. Devorah is Brooklyn Mama who was made it her life’s mission to promote challah making and she’s a pro!

5 lbs or 15 cups of flour (high gluten)

5 cups lukewarm water

2 oz fresh yeast or 3 T dry yeast

3/4 cup sugar

2 eggs

1/2 cup oil

2 T salt

Combine yeast, sugar and water.

Add flour eggs, oil and salt. If you’re using a mixer turn it on to make a paste. Slowly add remaining flour. Let mixer knead for 6-8 minutes.

Let dough sit for 10-15 minutes and then mix again for one minute

Take challah and make blessing

Transfer dough to a large oiled bowl and let it rise until it doubles. She says 1/2 hour but it depends on temperature of your kitchen.

Punch down.

Braid.

Brush with egg and sprinkle with seeds

Let rise for another hour

Bake at 350 F or 175 C for 45-60 minutes depedending on size of your challahs.