Every Friday morning, the family awakes to the familiar sounds and smells of a ritual that dates back many, many generations before us. The kitchen has been in use for an hour or two before the first alarm clock calls us to the new dawn and measuring cups, spoons, yeast, honey and flour are just a few of the tools and ingredients that have come to rest on the kitchen counter.

It's Friday morning and at sun down the Sabbath will be upon us and we will be celebrating the week that was, together, as family, while enjoying the rich, delicious and soul-filled challah that Robyn has put her heart and soul into. The children grab for the homemade bread at the appropriate moment, and sometimes before then. Its egg and seed bathed crust and soft, rich, chewy innards are spectacular and so incredibly fresh. This is a bread for special occasions and when we eat it we understand just how special it is.