How to Make Zomick’s Challah Recipe—A Jewish Holiday Tradition

Zomick’s Challah Recipe is used to create some of the best pieces of kosher bread called challah. Challah bread from Zomick’s kosher bakery is one of the best in New York. It is prepared by experienced bakers following the traditional Challah recipe.

What is challah bread?

Challah bread is the most popular Jewish bread that is baked with whole wheat flour, eggs, butter, leavening, and honey.

What ingredients are used to make Zomick’s Challah Recipe?

Challah bread can be prepared by many different types of bread recipes. One of the most popular types is Zomick’s Challah recipe. It can be prepared by following the traditional Zomick’s challah recipe or you can choose a different recipe. You can choose any recipe that is suitable for your family and your guests.

The Zomick’s Challah recipe will give you the best of what challah has to offer. It has a fluffy texture and a touch of sweetness. You can see your guests enjoying every bite. You can add any toppings and flavors you like to the finished bread.

The History and Tradition of Challah

While most of the history of Challah is uncertain, the process of making Challah and the significance of this bread is ancient, it’s always been a tradition that is practiced by many Jews and non-Jews.

Even though the ingredients that go into Challah baking are not explicitly listed in the Talmud or from traditional sources, recipes abound.

It is widely considered a holiday bread and served on Yom Kippur, the day of atonement, as well as other festivals throughout the year. It also is typically served with Shabbat dinner or served as a topping on brunches on Shabbat and holidays.

For Jewish women and girls, it is a tradition for all of their challah to be braided or twisted and tied with a red, cotton thread.

How to make Zomick’s challah recipe

The ingredients for this recipe are:

6 large egg whites

1½ teaspoons vanilla

1 teaspoon rum extract

2 teaspoons honey

1 tablespoon sugar

1 tablespoon white vinegar

3 tablespoons softened butter

4 teaspoons all-purpose flour

2 cups plain bread flour

Directions

To begin, preheat the oven to 350 degrees. Combine the flour, yeast, sugar and baking soda in a large mixing bowl and whisk together well. Cut in the butter until the mixture resembles a coarse meal. Add the egg whites and vanilla.

To check whether the mix is still too dry, cut some butter into small cubes and add it to the mixture. If the mixture retains shape, add the honey. Turn the mixer on low and add the egg white and rum extract. Continue to mix until all ingredients are fully incorporated.

Conclusion

Anyone who loves the homemade baking experience will adore making Challah bread from scratch. However, if you are not someone who likes using a stand mixer, there are other recipes that allow you to make Challah without one. If you would rather purchase challah, you can choose from a range of different brands. When you buy challah, try to buy from one of the major brands, such as Strauss.

Zomick’s Challah Recipe

Here is a recipe for Zomick’s Challah Bread. This classic Jewish Challah is prepared by seasoned bakers using a traditional Jewish Challah.

Ashkenazi Original Knish Recipe

When it comes to kosher food, you can never miss the traditional potato knishes.

In every house there is the memory of the grandmother or our mother, making the typical tube on the table and then cutting them with the hand as if it were a knife. It is precisely this cut that allows us to wrap the knish to give it its distinctive shape.

“Most of us copy it without knowing the real reason. Experts from Zomick’s Kosher Bakery share that the above mentioned cut is the secret centenary to achieve a perfect knish.

Unleavened Bread (Matzah)

Unleavened bread, or Matzah, is a typical Jewish food. Its name derives from the Greek word ‘azymos’ (yeast-free), which in Hebrew becomes mazzah. The bread is the symbol of the Jewish Passover that commemorates the exodus of Egypt.

What Does A Mashgiach Do?

If you want to open a restaurant or start a company that makes some kind of food product in America as in most Western countries, you need to have various government officials come to check out the facility where you make and package the food.

They are checking the food ingredients, the food safety, your honesty about the ingredients, the workers’ safety and the sanitary conditions of the facility.

All of the above mentioned is done in order to protect consumers from sickness and to ensure that the workers are also safe.

A Traditional Challah Recipe from the Zomick’s Bakery

This time we went to the Zomick’s Bakery to learn how to make the famous Zomick’s Challah bread. The owner of Zomick’s, a well-known kosher bakery, pastry shop and chocolate shop, has told us the secrets of this bread of Jewish origin.

There is a whole ritual prior to its elaboration, which is deeply linked to the Jewish religion. There are rules also about the choice of its ingredients and its form. It is a tradition to eat it on the Sabbath and on holidays. According to Mr. Zomick’s, depending on how it is formed, the bread will have one or another meaning.

The recipe is obviously from the Zomick’s Bakery and we have made it without any dairy product, so it is a challah for the Sabbat. If you want to make a challah with butter and milk you can find the recipe at the end of the article, in the section “Some useful tips”.

Mr. Zomick’s tells us that in North Africa it is served with spicy fish; in Eastern Europe with pates of liver, fish, eggs or any marinated or smoked fish; and in some Middle Eastern countries with meatballs in dense sauces flavored with herbs. The Sephardi accompany it with olive oil, cheeses and vegetable cakes.

In Israel, the challah bread is served in the Sabbath meals that begin with the blessing of two challot (plural of challah) and wine, in a ceremony called Kiddush.

RECIPE STEP BY STEP FOR CHALLAH BREAD

You can order this challah online on shoprite.com, but if you want to learn how to make it by your own, here is the step by step recipe.

 

INGREDIENTS:

For the bread:

500 g of strength flour

250 g of water

An egg L

30 g of fresh yeast

40 g of honey

60 g of extra virgin olive oil

10 g of salt

Seeds of sesame, poppy or nigella

For the brightness:

One egg yolk L

A tablespoon of olive oil

A pinch of salt

PREPARATION:

Mix the water, the yeast and the honey in a large bowl if you are going to make the dough by hand, or in the glass of a food processor.

We add the flour and the egg.

We mix-the-ingredients

We begin to mix it while we are adding olive oil little by little, in the form of thread.

We work the dough between seven and eight minutes, always inside the bowl and without sudden movements or strokes, but pulling the dough with a palm of the hand and bending it over itself again.

We add the salt and continue working another three minutes.

Put the dough in a bowl spread with olive oil, cover with a cloth and let rise for about two hours or until it doubles its volume.

We pass the dough to the work table and let it rest for 10 minutes so that the gluten relaxes.

We divide the dough into three equal parts, forming three small rolls without stretching them and sealing the union of the dough very well. We let them rest covered with film paper for 10 minutes.

Stretch each piece ensuring that both ends are thinner than the center and with a maximum diameter of four or five centimeters.

We form a cross with two rolls and place the third roll on top.

We make a braid starting from the center down and then from the center upwards, trying not to leave too tight the interlacing because it will need space to leaven.

We seal the ends very well so that the braid is not opened and we pass it to a tray or to the oven rack covered with baking paper or a silicone sheet.

Cover with a cloth, let rise for half an hour and heat the oven to 170 – 180º C.

Mix the brightness, brush the challah and let it rise for another fifteen minutes, but this time without covering the dough.

Brush again, sprinkle the seeds we use and bake 15 to 20 minutes, or until the braid is golden brown.

Remove from the oven and let stand on a rack for 20 minutes.

You already have the basics of how to make the Zomick’s challah bread. Now it’s your turn to experiment in your ovens following what the Zomick’s owner so kindly told us when we asked him to give us his best advice and recipes for this great Zomick’s Challah bread.

Banana Crumbs Muffins by Zomick’s Bakery Recipe

If you like the taste of banana, and if you have a sweet tooth, without doubt this rich, moist banana crumbs muffins, made by Zomick’s Bakery recipe will quench your appetite. If you have some overripe bananas in your home, making some crumb muffins is the perfect way to use them.

What makes Zomick’s Kosher recipe a standout, is its crumble topping, so if you’re tired from your old banana muffin recipe, give this one a shot. It is one of my all time recipes, as it is so simple yet delicious.

Loaded with banana flavor, these muffins are ideal for breakfast, desert or a healthy snack. The moist and flavorful banana muffins will melt in your mouth.

Ingredients:

Banana Muffins

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium, ripe bananas
• 1 egg
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 3/4 teaspoon ground cinnamon

Crumb Topping

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Evenly scoop batter into prepared muffin cups.
3. For the crumb topping: In a medium bowl, mix together light brown sugar, granulated sugar, and salt. Slowly add the butter until large clumps form. Cover with plastic wrap and put it in the refrigerator. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

 

For more healthy and tasty recipes, check Zomick’s Twitter profile, or simply visit Zomick’s bakery and choose your favorite baked good.

Party Buns

Ingredients:

• 1500 g plain white flour
• 800 ml lukewarm water
• 2 cubes yeast
• 1 cup oil
• 1 teaspoon salt
• 3 tablespoons sugar
• oil as needed for coating
• 2 egg yolks
• oregano, chili powder, mixed spice and dried Fig.
• 150 g butter

Instructions:

1. In small bowl in little lukewarm water add 1 tablespoon flour, yeast and 1 tablespoon sugar. Leave the prepared mixture to rise on room temperature. When the yeast mixture will be ready add it in separate bigger bowl along with the flour and knead smooth dough.
2. The dough shouldn’t be sticky but it should be smooth and soft. After kneading leave the dough to rise. When the dough is raised at room temperature divide it into 8 balls. Divide each of the 8 balls into 10-12 smaller balls and assemble them on baking pan which is previously coated with butter or lined with parchment paper.
3. With cooking brush smear each of the balls with oil and cut them with knife the shape you prefer and sprinkle with ground salt and dried spices of your choice ( I used oregano, it gives wonderful taste and smell). Add stick of butter over all buns.
4. Bake in preheated oven at 200*C for about 15 minutes.
5. These buns are very soft and smooth, if you want you can keep them in refrigerator, but make sure that they are still warm when you’ll put them in the refrigerator in order the buns to be as soft as they are when are freshly baked.
6. These buns are very tasty even when they are eaten plain but they will be even more decorative and tasty if you fill them with some salty souse of your choice.

These buns are perfect for sandwich making for everyday or for birthday party or other celebrations.
I almost forgot to mention that they are perfect eaten with cheese especially with some cream cheese.

If you want more recipes for party buns and other pastries just visit Zomick’s Kosher Bakery.

I hope you enjoyed.

Fruit Cheesecake

This fruit cheesecake is perfect for the hot summer days; it is quick, delicious and easy cheesecake which doesn’t require baking in the oven. If you have kids this is the perfect cheesecake recipe for you, they will love it.

This is an easy to make biscuit base with a strawberry and blueberries flavored no-bake cheesecake.I make it regularly on summer days for dessert or as snack. The cheesecake looks impressive and tastes incredibly fruity too. What I like the most about this cheesecake is that it’s not required to bake it in the oven, which makes it easy and fast for making. I rarely can find time to cook so that’s why I’m always looking for tasty but easy recipes which are not time-consuming.

I found this recipe in one of the Zomick’s cookbooks.

Ingredients

Serves: 8

• 100 g digestive biscuits, finely crushed
• 60 g shortbread, finely crushed
• 4 tablespoons butter, melted
• 5 1/2 tablespoons caster sugar
• 250 g tub cream cheese
• 3 tablespoons caster sugar
• 1 tablespoon lemon juice
• 150 ml cream, whipped
• sliced fresh strawberries or other fruit (optional)

Method of preparation:

Time for preparation: 15 minutes

Extra time: 1 hour and 45 minutes

Total time: 2 hours

1. In a bigger mixing bowl, stir the biscuit crumbs, shortbread crumbs, melted butter and 2 tablespoons sugar and mix together all the ingredients until well blended.
2. Press the biscuit mixture into an 20 cm loose bottomed cake mold and place in refrigerator until it is ready for using.
3. In separate bowl, beat with electric mixer the cream cheese, remaining sugar and 2 tablespoons of lemon juice.
4. Fold the prepared whipped cream into the ready cream cheese mixture and spread the complete mixture all over the biscuit base.
5. Cover the cheesecake with aluminium foil and freeze it for about 1 hour.
6. Place the cheesecake in refrigerator for 30 minutes before serving.
7. If desired, top with sliced berries or any kind of fruit topping of your choice when serving.

Chocolate cake with walnuts

Ingredients:

Dough

• 3 eggs
• 4 tablespoons sugar
• 4 tablespoons flour
• 1 teaspoon baking powder
• 150 g Wafers (with hazelnut cream)

Cream

• 700 ml milk
• 2 chocolate puddings
• 3 tablespoons sugar
• 125 g margarine
• 1 tablespoon powdered sugar
• 1 tablespoon rum
• 250 ml cream

Glaze

• 100 g chocolate for cooking
• 250 ml cream
• 1 tablespoon rum

Instructions:

This is one of the fastest desserts even though the picture may say the opposite. You can prepare this chocolate cake in only one hour. If you are not in mood to bake you can use biscuits.

1. In bigger bowl on medium heat add the milk, sugar and rum. In little milk add the pudding and mix until there are no lumps.
2. When milk will begin to boil add the pudding and mix on low heat until the mixture is thickened. Remove the bowl of the heat and leave it to cool.
3. Separate the egg yolks from the whites and put them in mixing bowl with two tablespoons sugar. Mix with electric mixer until the sugar dissolves completely.
4. In separate bowl with two tablespoons sugar beat the egg whites into firm snow. Add the yolk mixture into the mixture with egg whites and sugar and stir with spatula until both mixtures are combined into one homogenous mixture. Add the flour and baking powder in the prepared mixture mix well again and at the end add the biscuits.
5. Pour the mixture into baking pan covered with parchment paper. Bake in preheated oven to 180°C.
6. In mixing bowl add the butter (at room temperature) with one tablespoon powdered sugar; beat with electric mixer until nice foamy mixture is formed. Add the cooled pudding and continue beating until combined. In another bowl prepare the whipped cream. When the cream is ready leave it to cool in refrigerator.
7. Add the cream all over the dough and align it well the upper part.
8.  At the end decorate with chocolate and chopped walnuts.

You liked this cake? I’m sure you did. Visit Zomicks Twitter profile for much more.

Blueberry Vanilla Cake

Ingredients:

~ Makes one 8 inch cake

Cake:

• 2 cups raw almond meal
• 3 cups coconut flour
• 1 teaspoon sea salt
• 4 teaspoons vanilla extract
• 1 teaspoon almond extract
• 15 dates, pitted
• 5 cups coconut meat*
• 2 cups coconut water
• 3 ½ Tablespoons raw coconut nectar

Cream topping:

• 3 cups raw cashew pieces (preferably soaked overnight)
• 2 cups coconut water
• 1 ½, cup coconut nectar, or other liquid sweetener, of your choice
• 1/2 teaspoon kosher salt
• 2 tablespoons vanilla extract and seeds of a vanilla bean
• 2 cups coconut oil (warmed to liquid)
• 2 teaspoons raw almond extract
• 3 tablespoons dried lavender flowers
• 2 drops essential lavender oil
• 5 cups organic fresh or frozen blueberries
• As much blueberries as you wish for topping the cake

Method of preparation:

1. In big, dry mixing bowl sift the almond flour, coconut flour, sea salt, and whisk together until pale and soft and set aside.
2. In separate bowl, add the dates, vanilla extract, coconut water and coconut nectar; mix using electric mixer until the mixture is nice and smooth. In the liquid mixture add the dry flour mixture and continue mixing until all of the ingredients are well incorporated.
3. On a lined dehydrator sheet place the batter, and dehydrate for about 4 hours, until butter is dried but still moist in the center.
4. Making the cream topping: In the bowl of the electric food processor combine the cashews, coconut water, coconut nectar, one teaspoon kosher salt and vanilla; process until you get nice and smooth mixture. At the mere end of the processing process add a couple of olive oil drops, continue processing only while it’s incorporated completely in the mixture.
5. When blended, divide the cream mixture into 4 bowls. In the first one add two teaspoons almond extract and set it aside in the freezer. The almond cream should be left in the freezer until it gets the consistency of whipped cream.

1. To the second bowl, add natural purple food coloring.  Add the third bowl to the food processor along with 3 cups blueberries and process until smooth and well blended.
2. To assemble the cake, pour the blueberry cream over it and smooth it out to the sides. Repeat the same with the rest 3 creams.
3. In order to find out more about this recipe, go to the Facebook Page of Zomick’s Bakery and ask a what you want to know.
4. Enjoy!

Chocolate Chip Strawberry Bread

It’s been a long time since we had a powerful recipe on our blog… This bread can be considered a masterpiece of the Zomick’s Challah team. They are the ones responsible for this whole delicious situation.Here goes the recipe:

This strawberry chocolate chip bread is deliciously moist kosher wheaten bread with hints of banana, strawberry and dark chocolate. If you prefer, you can make this strawberry bread into scones rather than a loaves.

Ingredients:

Serves: 10

• 600 g whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 200 g butter
• 180 ml buttermilk (optional)
• 150 ml vegetable oil (I prefer olive oil)
• 4 tablespoons sugar
• 20 medium sized strawberries, hulled and chopped
• 3 bananas, mashed
• Dark chocolate chips

 

Method of preparation:

Time for preparation: 20 minutes

Time for cooking: 1 hour

Total time: 1 hour and 20 minutes

1. Grease with butter a medium size bread loaf mold, or making tray (to make scones instead loaves)
2. Preheat oven to 20°C.
3. In bigger mixing bowl mix dry ingredients together.
4. In a separate bowl, mix together the dissolved butter and sugar. Add this liquid mixture to the dry mixture and combine well together. Add in the oil and buttermilk, stir through evenly.
5. Next step is adding the strawberries, once this is evenly spread though mixture, add the white chocolate chips.
6. Cover hands in flour, and lightly flour work surface. Take the dough and knead it softly for a minute or two.
7. Cook for 30 minutes, reduce to 100 degrees Celsius, and continue cooking for another 30 to 40 minutes.
8. Leave to cool in pan for 10 minutes before turning out and leaving to cool further on a wire rack.
9. This bread is delicious toasted with thin spread of chocolate cream or strawberry jam.
10. The strawberry chocolate chip bread is easy to make even for beginners; this is due to the fact that it uses just a few ingredients and is simple to bake. You may need more flour to shape the dough into a circle.
11. For best results with this soda bread recipe, handle the dough very lightly, and you will get 4 very delicious loaves.
12. Serve warm, buttered with jam. It also freezes well and tastes delicious toasted.

 

Cornbread with cheese

A simple recipe for cornbread. Cut into squares and serve cornbread with chilli con carne, a bowl of soup or chowder. This wonderful bread is chewy, garlicky and very cheesy. It’s easy to make and everyone will love it. Enjoy with any kosher dishes or salad.

This recipe makes 3 loaves of great-tasting and easy cornbread bread.

Use your bread machine to make chewy baked cornbread at home. Olive oil in the batter makes them especially light and delicious. This bread is perfect if you’re a cheese lover like me!

Ingredients:

Makes: 1 square tin

• 200 g polenta (cornmeal)
• 150 g plain flour
• 3 tablespoons corn flour
• 2 teaspoons kosher salt
• 150 ml milk
• 2 eggs
• 2 teaspoons caster sugar
• 3 teaspoons baking powder
• 300 ml milk
• 100 g butter or margarine
• 200 g cream cheese

Method of preparation:

Time for preparing: 15 minutes

Time for cooking: 40 minutes

Total time: 55 minutes

1. Preheat oven to 200° C. Grease with butter or olive oil a 20cm square tin thoroughly.
2. In mixing bowl combine polenta and milk. Sieve corn flour, baking powder and salt. Stir together the egg and milk.
3. Cream margarine and blend in cheese. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in polenta mixture.
4. Punch the dough down, split into two pieces, and form into one square bread loaf. Place dough on greased baking pan. Spray with cold water and sprinkle with sesame seeds if desired. Let loaf rise for 30 to 40 minutes.
5. Bake for about one hour or so.
6. Cheese makes moist bread with just a hint of cheese flavor. Perfect for sandwiches or cheese meals. This is moist and delicious with loads of cheese flavor! Friends and family love my corn bread with cheese – it’s wonderful toasted, too. This bread fulfills all my demands when it comes to bread with special taste.

If you liked this bread, then you should consider trying the Zomick’s Challah Bread… Further instructions can be found there.

Chicken Vegetable Soup

I cooked up chicken meat and fresh vegetables into a healthy, warming and hearty chicken soup that may be prepared any time of year and eaten in any time of day.

This chicken soup is not complicated or time-consuming. I made this for our evening meal, it turned to be very nice and tasty. I used everyday vegetables from the refrigerator and put herby dumplings in it and made the chicken soup without a lengthy shopping list or hours of precise slicing and chopping. I bought the chicken breast at a cheaper rate, so it was economical as well!

I used almost not salt and only a bit of pepper as the stock provided enough seasoning and allowed for the flavor of the fresh vegetables to come through. It is an easy recipe and a very healthy and hearty meal. I’m sure that I will be making this again.

Ingredients:

• 3 onions, chopped
• 2 carrots cut into chunks
• 2 sticks celery, cut into 1 cm pieces
• 3 tsp dried sage
• 300 g sweet potato, cut into chunks
• 1 teaspoon dried marjoram
• 1 finely chopped garlic clove
• 1 liter hot vegetable stock
• 150 g pearl barley
• 3 tbsp coarsely chopped fresh flat-leaf parsley to garnish
• 2 tablespoons butter
• 1 green pepper, diced
• 3 leeks, about 300 g in total, thickly sliced
• 2 carrots, peeled and cut into 2 cm pieces
• 3 tablespoons plain flour
• 2 skinless, boneless chicken breast halves, cubed
• Salt and pepper

Method of preparation:

1. Melt the butter in a pot over medium heat. Preheat the oven to 180º C. Put the onions, carrots, celery and sweet potato in a large flameproof casserole. Pour in the stock and bring to the boil. Mix the green pepper into the stew, and continue cooking 10 minutes, until pepper is tender.
2.  Add the garlic, leeks, pearl barley, stir in celery and carrots and seasoning. Stir in the potatoes and flour.  Reduce heat to low, cover, pour in the chicken stock, season with marjoram and simmer 30 minutes. Place chicken in the pot, and bring to the boil.  Cover and transfer to the oven to cook for about 1 hour or until the vegetables are just soft, and the barley is tender.
3. Sprinkle with the parsley and serve. Thick slices of farmhouse bread are an excellent accompaniment.

 

If you liked this recipe, or simply would love to see more inspirational images, visit our Zomick’s Bakery Tripadvisor profile.

Chocolate cake recipe

Ingredients:

• 5 eggs
• 12 g sugar
• 5 tablespoons flour
• 1 baking powder
• 1 vanilla sugar
• 20 grams of margarine
• 20 ounces dark chocolate

For the chocolate coating:

• 7  dl heavy cream
• 30 ounces dark chocolate

Method of preparation:

1. Separate the yolks form whites. Beat the egg whites along with butter and chocolate chopped into cubes.
2. With an electric mixer, mix the egg yolks with sugar and vanilla sugar; mix well until you get foamy mixture. Gradually add flour mixed with baking powder and melted chocolate with butter.
3. At the end, stirring with spoon add the beaten egg whites.
4. Pour the mixture in baking pan dusted with flour and bake in preheated oven at 175°C for 30 minutes. The pan I used was with 40×42 dimensions, I prefer to use baking pan with this dimension for this kind of cakes.
5. Meanwhile, while the crust is being baked, in a pot heat the sour cream which you’ll need to make the whipped cream; add grinded chocolate in the sour cream.
6. This mixture mustn’t boil. It enough to stir it on low heat until the chocolate dissolves and until the mass is equable and become completely homogenous with dark color.
7. This process depends of the type of the chocolate; sometimes only a few minutes are enough for the chocolate to dissolve, while yesterday I had to wait 10-15 minutes until the mixture became completely equable and homogenous.
8. Pour the prepared dark cream over the crust, while it is still hot.
9. First cool the cake at room temperature and after that put it in refrigerator.
10. You can choose what you’ll use for decorating the cake, it all depends of your creativity and imagination.
11. Serve the cake cut into cubes, on dessert plate. This cake perfectly fits when it’s served with cup of coffee or cocoa.

Enjoy!

 

If you see something yellow during the procedure – don’t worry… It’s our Yellow pages profile

Zomick’s croissants recipe

Ingredients:

• 750 g flour
• 250 g margarine
• 40 g fresh yeast
• 300 ml milk (hot)
• 4 tablespoons yogurt
• 4 tablespoon oil for cooking
• 1 egg
• 4 tablespoons sugar (about 50 g)
• 1 tablespoon salt (about 25 g)

Instructions:

1. Divide the butter to 8 equal parts and leave it at room temperature.
2. In hot milk add little sugar, flour and yeast; leave this mixture until the yeast rises.
3. Add all the ingredients, except the flour, in deep bowl for kneading, stir them with wooden spoon, and start adding the flour little by little. Stir with wooden spoon as much as can, after that start kneading. Knead until you get non sticky flour.
4. Cover the bowl and leave it to rise for about one hour.
5. Divide the dough into two parts, and each part on five equal parts (if it’s easier for you, measure it on scale). From each part roll bark.  Smear eight barks with butter. Arrange the crusts one over another; put them in refrigerator for about 10-20 minutes.
6. Roll a crust from with approximate diameter of 50cm.
7. Cut the dough into triangles, roll little buns form them; arrange them on a baking pan covered with baking paper; cover the buns with kitchen towel and leave them to rise for about 40 minutes.
8. Meanwhile preheat the oven to 220°C. When you place the baking pan in the oven, decrease the temperature to 200°C. Bake on this temperature 10 minutes, and again decrease the temperature, not to 160-180°C.  The total time for baking should be 20 minutes. If you don’t want the buns to be crunchy cover them with baking paper.

 

For more delicious recipe http://www.merchantcircle.com/business/Zomicks.Bakery.Inwood.NY.1.516-239-3980 or go to our YouTube channel.

Croissants with cheese

Ingredients for the dough:

• 1 kg wheat flour smooth
• 1 cube fresh yeast
• 500 ml milk
• 200 ml sunflower oil
• 1 teaspoon sugar
• 2 teaspoons salt

Ingredients for the filling:

• 500 g of cottage cheese
• 200 g sour cream
• 1 egg
• Salt

Ingredients For coating:

• Melted butter
• Sesame seeds or cumin

Preparation:

1. In 2 dl warm milk add a little sugar, flour and crumbled cube of yeast, stir well and leave in a warm place to go up. Meanwhile, in a large bowl place the flour and mix it well with 2 teaspoons salt.
2. Add flour, ascended yeast, the milk and oil. Knead smooth dough; if the dough is sticky add more flour. Allow the dough in warm place and leave it to rise about 60 minutes, and in the meantime make the filling.
3. With mixer or spoon mix the cheese mixture, add sour cream, salt and egg. Mix all well and leave to the side.
4. Transfer the dough out of the bowl, kneed again the dough on floured work surface and divide it into 6 parts. Roll out into a circle every little part and, then cut each circle into 8 parts (triangles). At the wide end of each triangle put a little stuffing of cheese and sour cream and roll up into crescents starting from the wider to the narrower side.
5. Dispose the rolls on a baking sheet coated with greasy paper. Coat each roll with butter and sprinkle with caraway. Bake in preheated oven at 200 ° C until they get a nice rosy color.

 

If you are a general fan of croissants, or simply loved this recipe, then you should visit this website, or go to https://www.linkedin.com/in/zomicksbakery/. There you can find many other recipes of delicious breads and similar baked products.

Whole wheat bread recipe

I often make whole wheat bread, but I always mix several types of flour. We love corn bread, cakes, etc. but I never have never made bred only from whole wheat flour, so I was afraid this time that the bread won’t be soft and that it will taste like a sand in a mouth.

But everything went good. The bread I made was perfect.

This is how I made this decadent bread!

For this bread recipe I used:

• 500g whole wheat flour
• 20 g or 1/2 cube fresh yeast
• 1 teaspoon honey
• 1 teaspoon salt
• 350 ml of hot water
• 3 tablespoons olive oil

The procedure for making this bread is pretty simple, and it goes like this:

1. Make the yeast foam by mixing one part of water (of the total amount) with the yeast and honey, and keep it warm.
2. In the remaining water mix salt and oil
3. Put the flour into a bowl, add the yeast from, stir a little and then add water with oil and salt. Knead the dough. I’m kneading using mixer with helical extensions,
4. Rub a dry bowl with oil, cover the dough it  and leave in the oven. Let rise about 1 hour until he doubles in size.
5. Shape the ready dough into a loaf and transfer to baking tray. Let it rise for about half an hour, remove it and keep it warm while the oven does not heat up to 190 ° C.
6. Remove the foil and just before baking cut it a little with a sharp knife. Bake the bread for 45 minutes.
7. Put out of the oven the finished bread, just sprinkle it with little cold water wash and cover it with a cloth and leave it for about five minutes.

Thou there seems to be some things that need to be mentioned:

* Our biggest problem is that we cannot wait for the bread to cool.

* It can be seen in the picture that we have cut it while the bread was still a warm.

* This bread has met all our expectations . Tasty, soft, warm mmm…

You can also try to find more of this breads on Zomick’s Kosher Bakery Facebook profile, or click here for the official YouTube profile of Zomick’s Bakery.

Peanut cookies

 

Ingredients:

Pastry

• 90 g softened butter
• 75g brown sugar
• ½ Vanilla sugar
• 2 eggs
• 80 g of cream
• 2 tablespoons milk
• 80 g whole wheat flour
• 10 g cocoa powder
• 4 g baking powder
• 50 g dried apricots
• 50g roasted salted peanuts

Chocolate sauce

• 50 g fine dark chocolate
• 15 g butter

Preparation:

1. In a bowl with electric mixer at maximum speed create butter.
2. Add sugar, vanilla sugar and salt and stir until you get a homogeneous mixture.
3. Add the eggs one by one stirring constantly, and then stir in the milk.
4. Finally, add the flour, baking powder and cocoa powder mixture, mix with mixer at medium speed.
5. Chop into pieces the dried apricots and fried salted peanuts.
6. Grease the mold for the cake pan and pour the batter into it.
7. Bake in preheated oven at 180 ° C for about 20 minutes.
8. Leave the bakes cake to cool at room temperature.
9. Melt together the chocolate and diced butter, stirring constantly.
10. Slice the cake and serve.

 

…Or, you can visit our Zomick’s Bakery video on dailymotion.

Winter cake with apples

 

Ingredients:

• 3 eggs
• 100 g sugar
• 1 Vanilla sugar
• 90g plain flour
• 1 teaspoon baking powder
• 125 g butter
• 80 g of coconut flour

For filling:

• 600g peeled and sliced apples
• 150 ml water
• 1 lemon sugar
• 200ml whipping cream
• ½ teaspoon cinnamon

For the glaze:

• 1 vanilla cream
• 200 ml of milk

Procedure:

1. Mix the eggs, sugar and vanilla sugar until the mixture becomes foamy. Add flour mixed with baking powder, then melted butter and coconut flour.
2. Pour the mixture into a greased and floured baking pan size 30×18 cm.
3. Bake in preheated oven at 180 ° C for 15 minutes.
4. During this time cover the apple with water, add the lemon sugar, heat and simmer 5 minutes.
5. Cool and drain.
6. Cool the biscuit and spread over the drained apples.
7. Beat the cream until it becomes a soft cream and apply to the apples and sprinkle with cinnamon.
8. Bake the cake for another 10 minutes.
9. In cold milk, add whipped cream and stir until you get the cream.
10. Put the cream over the cooled cake and serve.

Preparation time: 50 minutes including the cooling time.

If you like Zomick’s, then you should read this Patch article.

Whole Wheat Challah Recipe

This is an “alternative” bread from Zomick’s Bakery, to all who are on a diet or something similar…

Ingredients:

• 4 cups of warm water
• 4 T of derma brown sugar or honey
• 5 T of dry yeast
• 2 T of salt
• 2 eggs
• 1 cup of canola oil
• 2+ kg of whole-wheat flour (you can replace some of the whole-wheat with rye or spelt)

Directions:

1. Stir together the first three ingredients, let yeast dissolve and bubble.
2. Add salt, egg, oil, and half of the flour. Stir and let sit about 1 hour.
3. Add the rest of the flour until a nice, elastic dough is formed.
4. Oil the bowl and let the dough to rise, cover it with a towel until doubled in size.
5. Braid and shape the dough, decorate with sesame seeds and put into oven at 350 for about 35 minutes.

Options:

At Zomick’s we usually put in about a 1/2 cup of wheat germ to all Zomick’s baked goods to get extra fiber and vitamins. You can also add onions and garlic, or tomatoes, garlic, and rosemary, or sliced olives for a delicious addition right and kneed it into the dough before baking. You’ll be very pleasant with the final outcome. I’m sure!

Enjoy!

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Chocolate Babka Recipe

Rich, tasty, wonderful are the best words to describe this decadent kosher bread. This babka was a long time coming, as I had seen it on other food blogs ages ago, and have stared at it in my Zomick’s recipe list countless times. So what took me so long to make it? Well, the result is three loaves of tasty and rich bread at the same time. What would I do with three loaves of something I have no business consuming all on my own? I have finally decided that the holiday season is the perfect time to finally make the babka bread so that I could share the riches and the sweet taste with others, with family as well as friends and make them come again at my house again. Until now, this bread, my only knowledge of babka came from a Zomick’s recipe, but wow, now I know what I had been missing out on. If you haven’t made it before, you should plan on making this bread, I’m sure that you won’t regret it.

Now,  you could be thinking, “How tasty and rich could this bread possibly be?” Well, to give you an idea, here is a small breakdown of some of the ingredients that the recipe includes:

• 2 pounds of chocolate
• 5 eggs
• 1 pound of butter
• 3 cups of sugar

These ingredients make it absolutely amazing and perfect with a cup of coffee after dinner (or for breakfast).

Now, I’m not going to try to sell this to you as an easy recipe. It’s not. It’s time-consuming and involves some different shaping methods. But boy is it worth it.

The rich, buttery dough is what makes this kosher bread to be much like a brioche as well as the addition of a rich chocolate filling, and the loaf twisting and turning a couple of times before being topped with streusel and baked. And of course, if you have any questions along the way, don’t hesitate to leave a comment and I’ll help you as much as possible!

INGREDIENTS:

• 1½ cups warm milk (110°F)
• 2 envelopes (¼ ounce each) active dry yeast
• 1¾ cups plus a pinch of sugar
• 3 whole large eggs, plus 2 large egg yolks, room temperature
• 6 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 3½ sticks (1¾ cups) unsalted butter, cut into 1-inch pieces, room temperature, plus more for bowl and pans
• 2 pounds semisweet chocolate, very finely chopped
• 1 tablespoon plus 1 teaspoon ground cinnamon
• 1 tablespoon heavy cream

For Streusel Topping:

• 1-2/3 cups confectioners’ sugar
• 1-1/3 cups all-purpose flour
• 1½ sticks (¾ cup) unsalted butter, room temperature

INSTRUCTIONS:

1. In a small bowl, sprinkle yeast and a pinch of sugar over the warm milk; stir until dissolved. Let stand until foamy, about 5 minutes. In a medium bowl, whisk together ¾ cup sugar, 2 eggs, and the yolks; add yeast mixture, and whisk to continue.
2. In the bowl combine flour and salt. Add the egg mixture, and beat on low speed until almost all the flour is incorporated, about 60 seconds. Switch to the dough hook. Add three sticks butter, and beat until the dough become completely incorporated and a smooth, soft dough forms, about 20 minutes.
3. Turn out dough onto a lightly floured work surface, and knead a few times until smooth. Place dough in a well-buttered bowl, and turn to coat with butter. Cover tightly with plastic wrap. Let rise in a warm place until doubled in bulk, about one hour.
4. For the topping: Mix the sugar and the flour in a large bowl. Using a blender, cut in butter until mixture resembles coarse crumbs with some larger clumps remaining. Set this aside.
5. In a bowl, stir together chocolate, remaining cup sugar, and the cinnamon. Using a pastry blender, cut in remaining 1½ sticks butter until combined; set aside filling.
6. Brush more butter over the parchment of the pans, and set aside. Punch down the dough, and transfer to a clean work surface. Let the dough to rest for another minute.
7. Beat the egg with the cream. Cut the dough into three pieces that are equal. On a well-floured surface, roll out one piece of dough to a 18-inch square, about 1/8 inch thick. Brush the edges of the dough with the egg wash. Roll up the dough into a tight log, and pinch the ends together. Twist the dough down the length of the log, six or eight times. Prepare a egg wash and brush the top of the log with it. Slip two or more, according to your taste, tablespoons with filling at the center of the log, carefully not letting the mixture to slide off. Fold the log into half in a horseshoe shape, or the shape you prefer, after that cross the right half over the left. Piece together the ends together to seal and form a figure of the eight number sign. Twist it two or more times, and fit it into the pan that you have prepared before. Repeat this with remaining dough and filling.
8. The next step is the baking of the bread. First preheat the oven to 350°F, with aum rack in the lower third. Before baking brush the top of each loaf with the prepared egg wash, sprinkle the bread with one-third of the chocolate topping. Cover the pans with plastic wrap, and let rise in a warm place until dough expands and feels soft, about one hour.
9. Bake the loaves, rotating halfway through, until golden, about one hour. Reduce oven temperature to 325°F,  bake the bread until loaves become golden, 30 to 40 minutes or more if you consider as needed. If the tops begin to brown too quickly, tent with aluminum foil. You can wrap the babkas in plastic and keep it at room temperature for up to 3 days.

Note: You can freeze the babka in the pan for up to a month before you bake it.

For more delicious recipes visit this webpage.

Zomick’s Onion Challah

The old fashioned touch of Zomick’s Kosher Bakery is so appealing that even a few movies were filmed inside. This is one of the oldest kosher bakeries in Los Angeles. Zomick’s Kosher Bakery commitment to its customers. “We will always make a good product and extend that touch of personal service.” If you’re a challah fan or just in the mood for something sweet, the trip to Zomick’s Bakery is worth it.

Ingredients:

• 1 cup water (warm)
• 11/2 tbsps active dry yeast
• 5 cups flour
• 1/2 cup sugar
• 1/2 tbsps salt
• 1/2 cup oil
• 2 eggs
• 1 tbsp oil
• 1 onion (sliced)

Directions:

1. In a large bowl of a mixer, dissolve the yeast in warm water. After, add the sugar and 11/2 cups of flour. Allow the yeast to proof for 30 minutes.
2. Once the yeast proofed, add the salt, oil, beaten eggs, and the rest of the flour one cup.
3. Keep the mixer turned on until the dough forms a ball, and then continue to mix for about 5 minutes.
4. Remove the dough and place it in a large oiled bowl in a warm place.
5. Allow the dough to rise for about 11 hours.
6. In the meantime, you can prepare the onions. In a large pan, heat the oil over medium heat, and then add the onion. Let them caramelize, stirring occasionally for about 30 minutes (or until golden and sweet).
7. Punch down the dough and then add the onions and mix in. Allow sitting for another 10 minutes then knead again and begin shaping.
8. If you want to make a pull apart like the photo, use a round pan, grease, and flour, place rolls all around and in the middle. Allow the dough to rise another hour.
9. Finally, brush with egg wash and bake at 350 degrees for about 30 minutes.

General facts about Zomick’s

 

Today we will talk about a giant in baked foods production – Zomick’s Kosher Bakery.

First off… the obvious facts. Zomick’s Bakery is located at 115 Inip Dr, in the town of Inwood, the state of NY 11096, of course, all of this in the United States. It has been founded in 1966 and has worked ever since. This means that Zomick’s in very near future will celebrate its 50th anniversary. Working weekdays from 7:00 A.M. to 7:00 P.M. and Friday to 2:00 P.M. The prices are moderate and credit cards are accepted.
Now that we covered the basic, obvious part let’s dig deeper into this fine bakery. It is little known, but some of the most famous challah bread (like the one on the picture above) are actually baked in this bakery. Mass production also takes some place here, and the national famous packed challah bread is produced right here, in this bakery. A whole challah line is also produced/baked in these ovens, right in the heart of Inwood.

Zomick’s always strived to have the last word in fine baking. They have some of the finest challah recipe found in the face of the earth.

The egg challah roll and the whole challah line are considered as kosher foods and obey the Jewish dietary laws. Other than their religious approval and spiritual meaning, the kosher foods are actually considered as healthier foods by the general population. What is healthier is usually more complicated, but not in this case. The recipes are simple, and the ingredients are simple, organic and natural. But, the ratio of the ingredients is top secret, so you can try and make simple challah yourself…