Each week, the Jewish Light receives an alert from Google about which of its stories readers are finding online. This week, one story from nearly two decades ago stood out: our 2006 profile of Adinah Raskas, “A Portrait in Commitment and Courage.”
After news spread that Raskas passed away last week, readers began searching her name — and many rediscovered that story, in which Raskas spoke about the challah she baked every Friday for Shabbat dinner. “Everyone who knows Adinah Raskas knows she has a secret recipe for honey challah,” the piece began. She told the Light then that after recovering from a serious illness, “The minute I could stand up long enough to bake challah, I did it.”
Since her passing, the Light has received more than a dozen requests for that recipe — one we were fortunate to have published back in 1997. It’s reprinted below, shared by Raskas with food writer Dorothy Firestone and it remains a warm symbol of her devotion to family, faith and community.
Beyond her kitchen, Raskas’ leadership left a lasting imprint across Jewish St. Louis. She served on the Jewish Light board, chaired the Saul Brodsky Jewish Community Library Commission and was active in the Anti-Defamation League, Central Agency for Jewish Education, Ohr Atid and other organizations. Mirowitz Community School remembered her as “a widely respected role model and leader,” noting that she chaired its Gala in 2018 and 2021.
Raskas is survived by her husband, Heschel Raskas, who served as president of the Jewish Federation of St. Louis.
A native of St. Louis, Raskas (née Waltuch) graduated from University City High School, earned a sociology degree from Boston University and a master’s in social psychology. She taught sociology for more than 20 years at the St. Louis College of Pharmacy, Washington University and Saint Louis University.
Adinah Raskas’ Honey Challah
(Originally published in the Jewish Light, 1994)
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6 cups bread flour
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2 packages yeast
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1½ cups lukewarm water (about 110°)
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2 tablespoons of honey (or 3/4 cup sugar)
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½ cup oil
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3 Tbsp kosher salt
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3 eggs
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1 egg yolk + 1 Tbsp water (egg wash)
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Sesame or poppy seeds (optional)
Dissolve yeast in warm water and stir in sugar. Add remaining ingredients and knead until smooth and elastic. Let rise until doubled. Punch down, divide and braid/shape into 3 loaves; place on greased pans and let rise again. Brush with egg wash, sprinkle with seeds and bake at 350°F until golden, about 30 minutes.
