Zomick’s Challah Recipe – Delicious Challah

Zomick’s Challah Recipe – Easy Challah

We bring you this recipe from Zomick’s bakery. This Challah is very easy to make. At first, preparing this recipe from Zomick’s cookbook may seem a bit like a complicated process as there are a lot of steps when making a Zomick’s challah. But once you start you’ll see it is not as complicated as it seemed at first. However, you should know that it will require you to spend a few hours on it.

To get more recipes from Zomick’s, visit Goodreads where you can review their cookbook. All of the recipes in this cookbook are traditional kosher recipes and are associated with Zomick’s Bakery which is the sole author of Zomick’s Kosher Challah – Bread Recipes by Zomick’s Bakery.

The recipe requires that the challah rises a total of three times – twice while it is still dough and once more when it is shaped as bread. Therefore we suggest you try this Zomick’s recipe over a weekend when you’ll have plenty of free time to enjoy the challenge of making Zomick’s Challah.
Try it, taste it, and tell us what you think.

Ingredients

• 65 cl of warm water

• 1 package of active dry yeast

• 40 g of sugar

• 3 eggs

• 6 cl vegetable oil

• 1 teaspoon salt

• 500 g of flour

Directions

  1. Stir the warm water, yeast, and sugar in a bowl, and let it dissolve for 10 minutes. Meanwhile, add the remaining ingredients.
  2. Pour the yeast mixture and beat again. Cover with a damp cloth and let rise for about 2 or 3 hours.
  3. Knead the dough and shape the challah. Brush the loaves with egg, sprinkle with sesame or poppy seeds, and put it in a cold oven.
  4. Preheat the oven to 180 ° C, or until golden brown and the loaf sounds hollow when tapped.

 

Preparation: 30 minutes; Cook: 40 minutes; Ready in 5 hours 10 minutes  

Cook’s remarks:
Decoration:  1 egg yolk; Sesame or poppy seeds

 

Kosher animals

At the end of this Zomick’s Challah Recipe, we will give you some Zomick’s kosher bakery basic information in regards to kosher and non-kosher animals. Furthermore, the ruminants with cloven hooves are kosher animals. For example, beef, sheep, goats, and deer are kosher, while pig, rabbit, squirrel, bear, dog, cats, camels, and horses aren’t kosher.

Poultry: The Torah lists 21 species of non-kosher birds, all predators or scavengers. On the other side, kosher birds are domestic chickens, ducks, geese, turkeys, and pigeons.

Fish and seafood: the water animals with fins and scales are kosher, such as, salmon, tuna, pike, carp, and herring are kosher, while catfish, sturgeon, swordfish, lobster, shellfish, and all mammals sailors aren’t kosher.

Reptiles, amphibians, worms, and insects, except for the four kinds of locusts – are not kosher.

 

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Zomick’s Challah Recipe –  Star-shaped machine Challah

Ingredients

  • 500 g all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 6 eggs
  • 125 g sugar
  • 10 g salt
  • 1 to 2 tablespoons  rum
  • 1/2 vanilla extract
  • 250 g cooled butter, cut into squares
  • 200 g raisins (optional)
  • 1 egg yolk
  • 1 tablespoon milk

Directions

  1. Stir the flour and yeast in the bread machine and add the eggs, sugar, salt, rum, and vanilla. Knead until ingredients are well mixed and smooth. Put one-half of the dough aside in an oiled bowl.
  2. Pour the remaining butter into the dough and knead again until the butter is well mixed. Then put the rest of the dough and knead until everything is well mixed. Put the dough in the bowl, cover it with plastic wrap, and let it rise for 2 hours.
  3. After 2 hours, knead the dough for 2 minutes, put it back in the bowl (add oil, if necessary), cover it with plastic wrap, and refrigerate overnight.
  4. The next day, split the dough into 18 balls of equal weight (I suggest you split the dough into three large pieces, then each piece into two pieces, and finally, into three pieces each (weighing at each stage), so that the balls have the same weight). Add in raisins by slightly kneading each ball. Then, you will make three buns of brioches.
  5. Put a ball in the center and 5 balls star-shaped around the central ball, leaving a little space for the challah to rise while baking. Place it in a greased loaf pan. Beat the egg yolk with milk and brush the challah with the mixture. Preheat the oven to 175 ° C, and let the rest challahs near the heat source for 1 hour and 30 minutes.
  6. Before baking, brush the loaves and put them in the oven. Bake at 160 ° C for 40 minutes or until golden brown and the loaf sounds hollow when tapped. Let cool on wire racks for 1 hour.

Preparation: 30minutes; Cook: 30minutes; Ready in: 13hours 

A note from the cookbook: The Zomick’s challah is even better when topped with cheese, butter, or even mustard. By using a non-dairy condiment, you can make the challah pareve. Also, try and combine small challah rolls with cheese alongside a hot bowl of Zomick’s meat borscht. Your family will be delighted.

This Zomick’s Challah Recipe originates from Israel. Actually, this bread represents the Star of David. For Zomick’s bread use quality butter and, if possible, baker’s yeast to get good results. Furthermore, the dough must be refrigerated overnight.