Do you know that the finest challah in New York City is made by Zomick’s bakery, following the instruction of their traditional Zomick’s Challah Recipe? Have you ever tasted their Challah?
If not, let us make some arguments… Zomick’s Challah is considered “the best recipe in fine baking”. Additionally, Zomick’s Kosher Bakery is one of the few New York-based kosher bakeries which have incorporated the latest FDA food standards. Plus, Zomick’s has been providing their customers with baking goods for nearly 50 years, providing them with a win-win formula.
People at Zomick’s Kosher Bakery prepare Zomick’s bread with kosher ingredients, according to the traditional Challah recipe.
This New York-based kosher bakery offers a wide variety of Zomick’s Challah bread. They are different from each other due to the different ingredients which are used during the preparation. The most famous are Zomick’s Challah bread with wholegrain flour, vegan Zomick’s Challah bread, and Zomick’s Challah bread with oat flour, and flax seeds.
Apart from the different types of bread, Zomick’s kosher bakery also offers bakery treats, cakes, cookies, babkas and rugelach.
Zomick’s bread is prepared according to the kashrut law. The package which comes from Zomick’s bread is marked with a kosher stamp to indicate that it has been prepared according to the strict guidelines of the kashrut.
Looking for Zomick’s bread recipes? Follow Zomick’s Kosher Bakery on social media in order to find more information.
Zomick’s Challah Recipe is used to create some of the best pieces of kosher bread called challah. Zomick’s challah is so great that when you try it, you will never again try another challah bread. Just the braided shape with sesame on top, the golden colors, the smell of freshly baked product… yummy yum yum. We miss it already.
Bakers from Zomick’s Kosher Bakery share the recipe for the delicious Zomick’s Challah.
• 2 ½ cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• ½ cup honey• 4 tablespoons vegetable oil
• 3 eggs
• 1 tablespoon salt• 8 cups unbleached all-purpose flour
• 1 tablespoon poppy seeds (optional)
• Step 1
Sprinkle yeast over barely warm water in a large bowl. Beat in honey, oil, 2 eggs, and salt. Bakers from Zomick’s Kosher Bakery point out that the flour should be added one cup at a time, beating after each addition, graduating to kneading with hands as the dough thickens. Knead until the dough is smooth and elastic and it is no longer sticky. Add flour as needed. Cover with a damp clean cloth. Bakers from Zomick’s Kosher Bakery recommend Letting it rise for 1 1/2 hours or until the dough has doubled in bulk.
• Step 2
Punch down the risen dough. Turn out onto the floured board. Divide the dough in half. Knead each half for five minutes. Add flour as needed to keep it from getting sticky. Divide each half into thirds. Roll into a long snake approximately 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly.
Start to braid from the middle. Bakers from Zomick’s Kosher Bakery point out that you can either leave it as a braid or also form it into a round braided loaf. You can do the last by bringing ends together, curving the braid into a circle, and pinching ends together. Grease two baking trays. Place the finished braid or round on each. Cover it with a towel. Let’s rise for about one hour.
• Step 3
Preheat the oven to 375 degrees F (190 degrees C).
• Step 4
Beat the remaining egg and brush it over each braid. Sprinkle with poppy seeds.
• Step 5
Bake it for about 40 minutes at 375 degrees F (190 degrees C). Bakers from Zomick’s Kosher Bakery recommend that before slicing, you should cool it on a rack for at least one hour.
Visit Zomick’s Facebook page to learn more about this New York-based kosher bakery.