The Great Jewish Bake Day 2020
The Great Jewish Bake Day is 8 on 8th July!
Things look a little different this year but it hasn’t stopped anyone from baking.
Jewish Care needs you to bake and care more than ever before. So, bake your banana bread and brownies or any other delicious recipe you want, share it with those close to you and support Jewish Care by donating.
It doesn't matter if you are a champion cupcake baker, star biscuit maker or happy enjoying shop-bought cakes as a special treat. The important part is to have fun!
Bake Day is on Wednesday 8 July, but you can bake whenever you like.
Invite your family, friends, colleagues, shul or youth group to bake at home and donate to Jewish Care, or set up an online baking session so you can bake together as a group.
We hope you enjoyed our online activities with the Challah Mummy.
And you can still see how to bake Chunky Chocolate Biscuits and delicious Flapjacks with Denise Phillips Junior Chef on Facebook Live at 11am on 7 July. ou can still see this at facebook.com/denise.phillips.9085
Support Jewish Care and donate £5, £10 OR £15 by
texting BAKEDAY5, BAKEDAY10 OR BAKEDAY15 to 70085 (Text cost £5, £10 or £15 plus one standard rate message or donate online jewishcare.org/donate)
Every penny raised will help to support our work across Jewish Care and ensure that our community remains supported through the Covid-19 pandemic.
Don't forget to tag us on social media #BakeDay, send us your photos and recipes. We'd love to see your creativity shine through in your home-made posters for your Bake Day Zoom sessions.
Challah Mummy’s Summer Fruits Challah Recipe for Jewish Care
Join Challah Mummy Zoom webinar.
When: Jul 8, 2020 04:00 PM London
Topic: Summer Fruit Challah with The Challah Mummy
Please click the link below to join the webinar:
For the Challah Bread:
- 1 kilo of plain flour (approx.) (or strong white bread flour)
- 1½ cups of lukewarm water
- 1 portion of fresh yeast (approx. 40g, otherwise 1 tablespoon of active dried yeast)
- 4 tablespoons of caster sugar (plus one more teaspoon to mix in with the yeast)
- 2 eggs (plus one more egg for the egg wash)
- 1 tablespoon of salt
- ¼ cup of sunflower oil
For the Summer Fruits Filling:
- 200g summer fruits of your choice (e.g. strawberries hulled and chopped, blackberries, pitted cherries, blueberries, raspberries, sliced peaches, sliced apricots, sliced nectarines)
Pour the water into a mixing bowl, add the extra teaspoon of caster sugar and carefully dissolve the yeast into the water. Once bubbles start to appear on the surface, pour in about a third of the flour, followed by the two eggs, the rest of the sugar, the salt and the oil. Get your hands into the dough and combine the mixture, adding flour little by little as you go, until you get a big ball of dough. You will know when the dough is ready to knead because it shouldn’t stick to your hands anymore. You may not need all the flour to get to this point so just use what your own dough mixture needs.
Sprinkle a clean work surface with flour, tip your dough out onto it and knead for 5-10 minutes, adding a bit of flour if it gets too sticky again. Drizzle a little bit of leftover oil around the bowl, place the ball of kneaded dough back inside and cover with a beeswax wrap or cling film. Leave the dough to rise for about an hour and a half or until it has doubled in size.
Once the dough has risen, give it a little punch to knock the air back out of it. Place it back on the floured work surface and knead it a little bit, with a bit of flour if needed, so that it’s ready to shape. Roll the dough out thin and flat with a rolling pin and cut three long, wide strips of dough. Carefully place a long line of your chosen summer fruits down the centre of each strip of dough and seal by pinching the dough up and around the filling. Plait the three filled strips of dough together and swirl the plait around on itself to make a large challah swirl on a piece of baking paper. Once you are happy with the shape, cover the dough and let it rise again for 45 minutes. Towards the end of this time, pre-heat your oven to 180 degrees and egg wash the challah with a pastry brush. Bake the challah for 30 minutes at the bottom of the oven. You may need to cover the challah in foil at around 20 minutes if you feel it is getting a bit too brown and crispy!
Baking Chunky Chocolate Biscuits with Denise Philips
This is a great biscuit recipe to be enjoyed any time. These can be made by hand, so they are perfect to do with children. Just right for the Jewish Care bake day.
Use this recipe to raise money. Bake and donate.
Preparation Time: 15 minutes plus 1-hour chilling time
Cooking Time: 15 minutes
Makes: 16 biscuits
- 100g dark chocolate chips
- 100g unsalted butter
- 1 egg
- 1 teaspoon vanilla essence
- 50g caster sugar
- 130g plain flour
- 1/2 teaspoon baking powder
- 2 tablespoons cocoa powder
- 1 pinch salt
- 45g dark chocolate chips
- Melt the 100g chocolate chips and butter in a bowl over a saucepan of simmering water. (bain marie). Stir gently. Set aside to cool slightly.
- In a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale, this may take a few minutes.
- Stir in the chocolate mixture. Combine the flour, baking powder, cocoa powder and salt, whisk into the batter just until blended.
- Fold in the remaining 45g chocolate chips.
- Cover and chill dough for 1 hour.
- Preheat the oven to 170C.
- Line 2 baking trays with baking paper.
- Roll into plum sized balls and place 5cm apart on the baking trays. Flatten slightly with a fork.
- Bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes.
- Set the baking tray on a cooling rack to cool; biscuits will firm up as they cool.
Instagram denises_kitchen jewishcookery.com
Watch Denise Phillips baking Chunky Chocolate Biscuits on Junior Chef Facebook Live for the Great Jewish Bake Day on Tuesday 7 July at 11-11:30am, you can watch along with your children and grandchildren.
Just request permission to follow Denise’s page to see the event.
Explore Bake Day recipes
Download some of our favourite Bake Day Recipes to try at home
Mini-volunteer Elise's Biscuiteers Vanilla Biscuits
I’m 6 and I've been a mini volunteer for Jewish Care since I was 10 months old when I first started running Rosie’s Little Bubalas music groups with my mummy! Bake day is the best because you can make lots of yummy treats and support a special charity at the same time! This is my favourite recipe. I hope you love them as much as I do.
Makes 24 biscuits
- 350g plain flour
- 100g self-raising flour
- 125g salted butter softened and diced
- 125g golden syrup
- 1 teaspoon of vanilla bean pasta (or vanilla extract)
- 1 large egg lightly beaten
1. Sift the flours together into a mixing bowl, add the sugar and mix well.
2. Add the butter. Using just the tips of your fingers, rub the ingredients together until the mixture resembles fine breadcrumbs.
3. When all the butter is evenly mixed in, make a well in the centre and add the syrup, vanilla and egg.
4. Mix well, drawing in any of the flour left at the side of the bowl and stop as soon as a ball of dough has formed.
5. Roll the dough and cut into biscuits of your choice - I love my unicorn cutters the best!
6. Bake in the oven for 15-20min depending on the size and thickness of your biscuits at 170c or until golden brown.
7. Once cooled I like to decorate mine with buttercream icing (just mix icing sugar and butter) and then sprinkles - the more the better!
Mini-volunteer Georgia's Oatmeal and Raisin Cookies
Georgia is 6 and is a mini active volunteer for Jewish Care. She has enjoyed participating with her family in the 2.6 challenge in her garden, in previous Macabbi Fun Runs and this year in the park ran 1k. Way to go Georgia!
1/2 cup (4 ounces or 115 grams) unsalted butter, softened
2/3 cup (125 grams) light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1 1/2 cups (120 grams) old-fashioned rolled oats
3/4 cup (120 grams) raisins
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
At this point, you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick. Either way, heat oven to 350°F (175°C) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Mini-volunteer Ella's Gingerbread Men
I'm 7 and I love baking and volunteering, especially with Jewish Care and JC Families. I hope you like making and tasting these yummy Gingerbread Men as much as I do.
350g plain flour
1 tsp bicarbonate of soda
1 tsp cinnamon
2 tsp ginger
175g brown sugar
4 tablespoons golden syrup
Put all dry ingredients together and mix.
Add the butter and sugar.
Mix the egg and golden syrup together.
Combine all the ingredients and mix.
Turn the oven to 180C
Roll the dough and make fun shapes of gingerbread men or women
Bake for 12-15 minutes
Be careful and don’t let them burn.
Take out of oven and let them cool down.
Eat and Enjoy!
Win a Tray of Cupcakes in our Kids Activities Competition
You can win a Tray of Cupcakes in our Kids Activities Competition
Just download our Bake Day Wordsearch for the chance to enter our Kids Bake Day Activitites Competition.
Download a Virtual Bake Day background
You can also make your own bunting by downloading the cutouts here.
How to donate
Support Jewish Care and donate £5, £10 OR £15 by
texting BAKEDAY5, BAKEDAY10 OR BAKEDAY15 to 70085
Every penny raised will help to support our work across Jewish Care and ensure that our community remains supported through the Covid-19 pandemic. (Text cost £5, £10 or £15 plus one standard rate message or donate online jewishcare.org/donate)
Returning money raised
What to do with your dough?
Returning the money you've raised.
There are three ways you can bank your money and return the funds you’ve raised.
Pay in online
Click here to be taken to the online donation screen. Once there, please enter The Great Jewish Bake Day into the information section and then submit your details as required.
Pay in over the phone
To make a debit or credit card payment over the phone, please call us on 020 8922 2600.
Pay in by cheque
If you would like to send us a cheque for the proceeds of your Bake Day event, make your cheque payable to: Jewish Care and write ‘The Great Jewish Bake Day’ on the back of your cheque.
Send the cheque to:
Maurice and Vivienne Wohl Campus,
221 Golders Green Road,
to include your event guest list so we can claim gift aid on your guest’s donations and make every penny go further.
The Great Jewish Bake Day launched in 2012. It was created to be a big community event to bring all ages and backgrounds together to ‘bake a difference’ for Jewish Care. In these tough economic times every penny counts which is why it was so great to see the community unite in their baking efforts!