The Original Zomick’s Challah Recipe

For this Zomick’s Challah original recipe, the following ingredients are required:

  • 8-9 cups of flour
  • 2 and 1/2 cups of warm water
  • Between 1/4 and 1 cup of sugar
  • 1/2 cup of oil
  • 1 tablespoon of salt
  • 1/4 cup raisins (optional)
  • 50 gr. of yeast
  • 5 eggs

The process of the preparation of Zomick’s Challah is the following:

Mix the 2 and 1/2 cups of flour with the sugar, salt, yeast (there is no need to dissolve it first), water, and oil. Add 4 eggs. Slowly add 1 and 1/2 cups of flour. Add 4-5 cups of flour until a very soft dough forms. Add raisins (optional). Knead. Separate the Challah, if necessary. Refrigerate overnight. In the morning, let the dough acquire room temperature for 1 to 2 hours. Make balls, form ropes, and braid them. Leave the dough covered, so that it rises, between half and an hour. Paint the Challah with an egg. Put it in the preheated oven at 160 degrees for 30 minutes. Apply another layer of egg and put it back in the oven for another 30 minutes at 175 degrees. This recipe is for 4 medium-sized Zomick’s Challahs. You can also buy this bread online at Rockland Kosher.

Sweet Zomick’s Challah

  • 50 gr. of yeast
  • 4 eggs
  • 2 cups of warm water
  • 4 cups whole wheat flour
  • 1 cup of honey
  • 5-6 cups of white flour
  • 3/4 cup oil

Mix the yeast, water, honey, oil, and eggs. Add the sifted flour. Knead until the dough does not stick to your fingers. Cover the dough with a damp cloth and let it rise in a warm place for 2 hours. Separate the Challah, if necessary. Divide the dough into 6 balls. Divide each ball into three parts and braid them. Let it sit for 1 hour. Put in a preheated oven at 175 degrees, for 30-45 minutes. This recipe makes 6 Zomick’s Challah.

Zomick’s Challah Without Eggs

  • 50 gr. of yeast
  • 1/2 cup of oil
  • 9 cups of flour
  • 1/2 cup of sugar
  • 2 teaspoons of sugar
  • 3 cups of water
  • 2 teaspoons salt

Dissolve the yeast and the 2 teaspoons of sugar in half a cup of warm water. Sift the flour into a very large bowl. Make a hole in the middle of the flour (leaving an empty space). Add 2 and 1/2 cups of water, oil, 1/2 cup of sugar, salt, and yeast mixture. Mix until a soft dough forms. Knead. Separate the Challah, if necessary. Put the dough in an oiled dish. Cover it with a towel. Let the dough rest until doubled in size. Continue kneading, pressing the dough down. Divide the dough into 9 balls. Let the dough rest for 10 minutes. Form ropes and braid them forming 3 loaves. Let it sit for 20-30 minutes. Bake at 175 degrees between 45 minutes and 1 hour.

This recipe is enough to make 3 Zomick’s Challahs (more about Zomick’s you can read here).

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