Religious School
We love our children. They are our future.
A Hasidic proverb states, "when a child walks down the road, a company of angels goes before him/her proclaiming ‘Make way for the image of the Holy One’”.
As in Jewish tradition, our children are valued as our most important assets and the education of our children is of prime importance at the Temple.
For more information on Tot Shabbat or Religious Education, please email 1868Temple@gmail.com.
Tot Shabbat
Temple B'nai Israel has an active Tot Shabbat group which meets whenever the Rabbi is in town. Children range in age from infants to 7 years old. Families come together on Saturday morning at 9:30 am for music, hands-on activities and learning to have fun being at Temple and being Jewish. In 2017, our Tot Shabbat program received a grant from NewCAJE to purchase educational materials to enhance our learning and fun.
A Hasidic proverb states, "when a child walks down the road, a company of angels goes before him/her proclaiming ‘Make way for the image of the Holy One’”.
As in Jewish tradition, our children are valued as our most important assets and the education of our children is of prime importance at the Temple.
For more information on Tot Shabbat or Religious Education, please email 1868Temple@gmail.com.
Tot Shabbat
Temple B'nai Israel has an active Tot Shabbat group which meets whenever the Rabbi is in town. Children range in age from infants to 7 years old. Families come together on Saturday morning at 9:30 am for music, hands-on activities and learning to have fun being at Temple and being Jewish. In 2017, our Tot Shabbat program received a grant from NewCAJE to purchase educational materials to enhance our learning and fun.
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MAKING SEDER PLATES AT TOT SHABBAT
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Adult Education
Taste of Judaism Class
On Saturday, January 26, 2019, 1-4 pm, we held a Taste of Judaism class with Rabbi Judy Ginsburgh. The class is open to everyone - Jews and non-Jews. Rabbi Judy touches on various aspects of Judaism. Topics included history, beliefs, customs, holidays, Israel and more. An "Ask the Rabbi" session is available at the end of the class as are tours of our Museum. If you are interested in attending a future Taste of Judaism class, please call the Temple at (318) 387-0730 to let us know. Below is a flyer for the class held in January. If you would like to contact Rabbi Judy with questions or if you want information about Conversion, please send her an email at 1868temple@gmail.com
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Congregational Library
Temple B'nai Israel has a wonderful library with books for many ages and on many topics. There are books for children, books on Jewish tradition and spirituatlity, books on political and historical issues and purely religious books. All Congregation members are encouraged to use the library. The Sisterhood provides books along with the general Congregation. Contributions of books are always accepted for the library. Please bring any contributions to the Temple office.
Museum and Archive
Our Temple has an amazing Museum and Archive located in several rooms of the Temple building. Here we are able to preserve the long and rich history of the Jews of Northeastern Louisiana and provide a place for the community to learn more about Judaism, our beliefs and culture. To arrange a tour of the museum, please call the Temple at (318) 387-0730 or email 1868temple@gmail.com
Museum and Archive
Our Temple has an amazing Museum and Archive located in several rooms of the Temple building. Here we are able to preserve the long and rich history of the Jews of Northeastern Louisiana and provide a place for the community to learn more about Judaism, our beliefs and culture. To arrange a tour of the museum, please call the Temple at (318) 387-0730 or email 1868temple@gmail.com
Did You Know?
Gaucher Disease: It could start with just one bruise, fatigue or bone pain but if you are Jewish it could mean something far more serious. About 1 in 15 Jews of Eastern or Central European descent are carriers of the Gaucher gene, and 1 in 450 have this devastating disease. Although Gaucher is not well known, it can touch anyone, any age, any gender- with symptoms that are easily overlooked or confused with other things. It is a silent disease that can be painful, disabling, sometimes fatal.
Visit the National Gaucher Foundation for more information or to find out if your family is at risk and how you can help them feel better.
Visit the National Gaucher Foundation for more information or to find out if your family is at risk and how you can help them feel better.
Recipes from our Members
BARBARA'S CHALLAH
Sponge: 1/2 tumbler size glass hot water
1 tbls. yeast (or 1 envelope) regular, not rapid rise
2 tbls. sugar
(stir together and let it do its thing while you combine . . . )
8 cups unsifted, unbleached flour
1/2 cup sugar
2 tsps. salt
Make a well in the center of the flour and pour sponge (frothy head, liquid, and all) into it. Cover sponge with some of the flour mixture. Add to this . . .
4 beaten eggs
4 tblsp. vegetable oil (canola, sunflower, etc.)
Combine well with wooden spatula or spoon. Begin to knead by hand, adding water until all flour can be absorbed. Add water a little at a time. The weather (dampness) determines whether you need a little or a lot. Remove from bowl and continue kneading on a formica or stainless steel counter until the dough is smooth and springy (like a baby's bottom).
Scrape the bowl clean. Pour a little oil into the bowl and return kneeded dough to it, lightly coating all the dough with the oil.
Cover with wax paper and let sit for at least four (4) hours.
When dough has risen double its original size, remove from bowl and punch down to get the air out. Kneed a little more. Divide into three equal amounts for three challahs.
Braiding the challah: Divide the dough into four equal amounts. Set one lump aside and roll out three ropes with the remaining three lumps of dough. Braid these three ropes beginning in the middle, stretching the dough as you get to each end. This will give your challah a lovely shape.
Repeat this process with the fourth lump that you had set aside, dividing that piece into three parts, rolling them into ropes, and braiding from the center out.
Secure ends, and let rest for approximately 20 minutes on a greased cookie sheet. Preheat oven at 350 degrees.
After this second rise, paint the challahs with beaten egg and sprinkle with poppy seeds or sesame seeds if desired.
Bake for 1/2 hour. Remove from cookie sheet and continue baking for another 10 minutes, or until challah sounds hollow when tapped on the bottom.
Remove from oven and let cool on baking rack.
Shabbat Shalom! Eat and enjoy!!!
Instructions for Making Challah with Young Children
You will be making 40 cups of flour for 15 children. You will need five sets of: large mixing bowls cereal size bowls for mixing eggs measuring spoons & cups large spoons (to fill cups w/flour) large paint brushes. Divide children into 5 teams of 3 each. There should be one older child in each group.
Pour hot water into glasses and give one to each group. Assign one young child to be in charge of making and observing sponge. Another young child can measure the flour with older child supervising. Use handle of large spoon to level off cup of flour. Young child can also measure sugar.
Older child should measure salt and oil. Young child can break eggs, older child beating eggs with fork. If a child is truly uncoordinated, let the child create own shape. However, with a little help, anyone can do a three strand braid. I have done this alone with about six children.
Good luck. Seeing the look of pride on their faces when they see how large their challahs have risen in the oven is worth all of it.
By the way, the older children can wash the dishes and younger dry. I have found (through desperation) that a hyper child makes an excellent dish washer. The warm, soapy water seems to calm them down (water therapy!). They should complete the clean up.
Better give them 45 minutes for entire braiding and cleaning kitchen. Put challahs in oven as they leave. You can bake three at a time one one sheet.
Sponge: 1/2 tumbler size glass hot water
1 tbls. yeast (or 1 envelope) regular, not rapid rise
2 tbls. sugar
(stir together and let it do its thing while you combine . . . )
8 cups unsifted, unbleached flour
1/2 cup sugar
2 tsps. salt
Make a well in the center of the flour and pour sponge (frothy head, liquid, and all) into it. Cover sponge with some of the flour mixture. Add to this . . .
4 beaten eggs
4 tblsp. vegetable oil (canola, sunflower, etc.)
Combine well with wooden spatula or spoon. Begin to knead by hand, adding water until all flour can be absorbed. Add water a little at a time. The weather (dampness) determines whether you need a little or a lot. Remove from bowl and continue kneading on a formica or stainless steel counter until the dough is smooth and springy (like a baby's bottom).
Scrape the bowl clean. Pour a little oil into the bowl and return kneeded dough to it, lightly coating all the dough with the oil.
Cover with wax paper and let sit for at least four (4) hours.
When dough has risen double its original size, remove from bowl and punch down to get the air out. Kneed a little more. Divide into three equal amounts for three challahs.
Braiding the challah: Divide the dough into four equal amounts. Set one lump aside and roll out three ropes with the remaining three lumps of dough. Braid these three ropes beginning in the middle, stretching the dough as you get to each end. This will give your challah a lovely shape.
Repeat this process with the fourth lump that you had set aside, dividing that piece into three parts, rolling them into ropes, and braiding from the center out.
Secure ends, and let rest for approximately 20 minutes on a greased cookie sheet. Preheat oven at 350 degrees.
After this second rise, paint the challahs with beaten egg and sprinkle with poppy seeds or sesame seeds if desired.
Bake for 1/2 hour. Remove from cookie sheet and continue baking for another 10 minutes, or until challah sounds hollow when tapped on the bottom.
Remove from oven and let cool on baking rack.
Shabbat Shalom! Eat and enjoy!!!
Instructions for Making Challah with Young Children
You will be making 40 cups of flour for 15 children. You will need five sets of: large mixing bowls cereal size bowls for mixing eggs measuring spoons & cups large spoons (to fill cups w/flour) large paint brushes. Divide children into 5 teams of 3 each. There should be one older child in each group.
Pour hot water into glasses and give one to each group. Assign one young child to be in charge of making and observing sponge. Another young child can measure the flour with older child supervising. Use handle of large spoon to level off cup of flour. Young child can also measure sugar.
Older child should measure salt and oil. Young child can break eggs, older child beating eggs with fork. If a child is truly uncoordinated, let the child create own shape. However, with a little help, anyone can do a three strand braid. I have done this alone with about six children.
Good luck. Seeing the look of pride on their faces when they see how large their challahs have risen in the oven is worth all of it.
By the way, the older children can wash the dishes and younger dry. I have found (through desperation) that a hyper child makes an excellent dish washer. The warm, soapy water seems to calm them down (water therapy!). They should complete the clean up.
Better give them 45 minutes for entire braiding and cleaning kitchen. Put challahs in oven as they leave. You can bake three at a time one one sheet.
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2400 Orell Place | Monroe, LA 71201 | (318) 387-0730 |
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