Pink Challah Bake

Sunday, September 21, 2025 
5-7pm Pacific Time, 8-10pm Eastern Time

AJU’s Masor School is pleased to invite you to a special Challah Bake, co-sponsored by Sharsheret. Together, we’ll learn to braid and bake challah while also deepening awareness of hereditary cancer risks in the Jewish community. This program reflects AJU’s commitment to nurturing both the personal and professional journeys of our students—educating leaders while supporting their holistic well-being.

Join Ilana Solomon, ScM, MA, CGC, as she shares the latest in cancer genetics—how it impacts both men and women in your family, and the increased hereditary risk for cancer in the Jewish community—in recognition of Breast Cancer Awareness Month and in preparation for the Jewish New Year.

Then, follow along as our expert challah baker guides you step by step through the process of making your own challah at home. Be sure to have the following ingredients measured and ready, or just sit back and learn with us:

Ingredients:

• 5 lbs all purpose flour
• 4 eggs
• 1 cup oil
• 4 teaspoons of salt
• 1 cup of honey
• 3 - 4 tablespoons of additional honey
• 3 packets of yeast
• 3.75 cups warm water

For the topping:

• 1 cup sugar
• 1 cup flour
• 1/2 cup olive oil
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon

(Optional) To make your challah pink: Add 1 teaspoon of beet root powder, beet juice, or 1 to 3 drops of liquid red food coloring (or 2-3 drops of gel coloring) when combining your water and yeast. If using beet juice, substitute beet juice with some of your water (approx 1/3 cup) to achieve desired color.

Feel free to use alternative toppings if you would like. You're also welcome to add fillings, such as apples, nuts, or other favorites to stuff the challah!

To learn more about American Jewish University's Masor School visit: aju.edu/masor

To learn more about Sharsheret visit: sharsheret.org