I was well into my 30s when I summoned the nerve to make bread for the first time, settling on challah as my inaugural loaf. I felt drawn to the braided bread, traditionally served at Jewish Shabbat dinner, partly because of its sweet flavor and spiritual significance. Also, my niece Emma makes challah occasionally, and I reasoned that if a sixth grader could do it, so could I.
Still, I had no idea what I was doing. As a regular meditator for the past four years, I was mostly intrigued by the notion of baking bread as a meditation, and I had an inkling that kneading dough in a meditative manner would help me still my mind. (more)
Source: Yoga Journal
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