By Marilyn Shapiro

Every Friday afternoon since the corona virus has turned our world upside down, I have been baking fresh challah. I revel in the process: the measuring, the gradual rising, and especially the eating. But it has become so much more. As Roche Pinson wrote in her book, "Rising: The Book of Challah," "We make challah from a place of commitment to nourish ourselves and our families in a way that goes beyond mere physical feeding and watering."

Even though I can't remember ever baking a challah before, two recent encounters with fresh-out-of-the-oven loaves motivated me. Last...