Guide your congregation through a process of communal study
Guide your congregation through a process of communal study about, reflection on and experimentation with Shabbat observance.
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Preparing for the Yamim Noraim
Preparing for the Yamim Noraim
As fall approaches, Jews throughout the world prepare for a unique ten-day period of prayer, self-examination, fasting, and repentance. It is time for the Yamim Noraim, the Days of Awe, the High Holy Days: Rosh HaShanah andYom Kippur. These holidays are preceded by a month of reflection: the Hebrew month of Elul. During this time, morning worship includes special penitential prayers and concludes with the blowing of the shofar as a reminder of the approaching season of atonement. In some communities, this is also a time to visit the graves of loved ones.
Each holiday begins and ends at sundown on the days listed.
| NOTE: Each holiday begins and ends at sundown on the days listed. | ||
| JEWISH YEAR | 5774 | 5775 |
|
SECULAR YEAR |
Sept 2013–
Sept 2014
|
Sept 2014–
Sept 2015
|
| S’LICHOT SERVICE | Sat AUG 31 |
Sat SEP 20 |
| ROSH HASHANAH | Wed-Fri SEP 4-6 |
Wed–Fri SEP 24-26 |
| YOM KIPPUR | Fri-Sat SEP 13-14 |
Fri–Sat OCT 3-4 |
| SUKKOT | Wed-Wed SEP 18-25 |
Wed–Wed OCT 8-15 |
| ATZERET – SIMCHAT TORAH |
Wed-Thurs SEP 25-26 |
Wed–Thurs OCT 16-17 |
| CHANUKAH | Wed–Thurs NOV 27-DEC 5 |
Tues-Wed |
| TU BISH’VAT | Wed–Thurs JAN 15-16 |
Tues-Wed FEB 3-4 |
| PURIM | Sat–Sun MAR 15-16 |
Wed-Thurs MAR 4-5 |
| PESACH | Mon–Mon APR 14-21 |
Fri-Fri APR 3-10 |
| YOM HASHOAH | Sat–Sun APR 26-27 |
Wed-Thurs APR 15-16 |
| YOM HAZIKARON | Sun-Mon MAY 4-5 |
Tues-Wed APR 21-22 |
| YOM HAATZMA-UT | Mon-Tues MAY 5-6 |
Wed-Thurs APR 22-23 |
| LAG BA’OMER | Sat–Sun MAY 17-18 |
Wed-Thurs MAY 6-7 |
| SHAVUOT | Sat-Sun JUN 3-4 |
Sat-Sun MAY 23-24 |
| TISHAH B’AV | Tues-Wed AUG 5-6 |
Sat-Sun JUL 25-26 |
Shavuot is a Hebrew word meaning weeks
Shavuot is a Hebrew word meaning “weeks” and refers to the Jewish festival marking the giving of the Torah at Mount Sinai. Shavuot, like so many other Jewish holidays began as an ancient agricultural festival, marking the end of the spring barley harvest and the beginning of the summer wheat harvest. Shavuot was distinguished in ancient times by bringing crop offerings to the Temple in Jerusalem.
HaMotzi
The blessing over the bread
Uncover the challah and say:
Baruch atah Adonai, Eloheinu melech ha-olam, hamotzi lechem min ha-aretz.
We praise You, Eternal God, Sovereign of the Universe, who brings forth bread from the earth.
Eat the challah.
Let’s celebrate…
Simchat Torah, Hebrew for “rejoicing in the Law”, celebrates the completion of the annual reading of the Torah. Simchat Torah is a joyous festival, in which we affirm our view of the Torah as a tree of life and demonstrate a living example of never-ending, lifelong study. Torah scrolls are taken from the ark and carried or danced around the synagogue seven times. During the Torah service, the concluding section of Deuteronomy is read, and immediately following, the opening section of Genesis, or B’reishit as it is called in Hebrew, is read.
Challah for High Holidays
This rich challah dough is not formed into braids for the High Holy Days, rather it is shaped in the form of a turban or snail. This is symbolic of the hope that the year will be filled with continuous good health and well being. If the challah is made into one very large challah there is the risk that the center will be under baked or the outer ring will be dry and over baked depending on the baking time you choose. I never use more than 2/3 of the dough to make a large challah.
Ingredients
7- 7 1/2 cups bread flour, King Arthur or Gold medal Better for Bread
2 packages rapid rise yeast
1 1/2 cups water
2 sticks parve margarine or butter
1/4 teaspoon yellow food coloring
3/4 cup sugar
2 Tablespoons poppy seeds
1 Tablespoon salt
4 large eggs
1 cup raisins, optional
EGG WASH-1 egg mixed with 1 Tablespoon water and 1 teaspoon of honey
Preparation Instructions
In a large mixer bowl combine 6 1/2 cups of the flour and the yeast. Stir to combine.
Heat the water, margarine, food coloring, sugar, poppy seed and the salt in a saucepan until very warm (140F). Water should be uncomfortably hot to your finger but not hot enough to burn you.(It will feel like hot tap water).
Add the warm liquid mixture to the flour while the mixer is on low. As the liquid is being incorporated, add the eggs. Mix thoroughly.
Gradually add the remaining flour only until a fairly firm dough is formed. This process should take about 7 minutes whether you are using the dough hook on your mixer or are kneading it by hand. The mixture will be satiny smooth and will not stick to a lightly floured finger tip when touched. If adding raisins, add after 5 minutes of kneading
Turn your oven on for 1 minute. TURN YOUR OVEN OFF. Lightly grease a bowl with oil and turn the dough in the bowl to oil all sides. Cover with plastic wrap and place in the TURNED OFF oven until doubled in size, about 30-45 minutes.
Punch down the dough and divide in half or thirds. Divide each portion into 1 large rope and coil the dough around itself to make a round of dough that looks like a turban. Make sure to pinch the end of the dough under to prevent uncoiling during baking. Place formed breads on a greased cookie sheet or parchment paper and allow to rise until light and doubled, about 25 minutes.
Preheat the oven to 375F. Brush the tops of the loaves with the egg wash and bake for 25-35 minutes depending on the size of the loaves. When the bread is done, it will be golden brown and have a hollow sound when tapped.
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