The easy-to-follow recipe that yields a delightfully chewy, crisp-crusted top is hands down the best.

This mouthwatering bread can be done in a little more than one hour which means you can have hot, fresh bread straight out of the oven when the kids get home from school even if you don’t start baking until the afternoon. You won’t need to run to the bakery for your bread anymore when you can make equally delicious bread at home. With flavors that are sure to be heartwarming, fresh, and completely delicious, Zomick’s challah bread will make your home smell fantastic and your guests will certainly thank you.

Zomick’s challah recipe yields everything you want from a great challah bread: toasty sweetness, impeccable moistness, and a crispy top worth swooning over. The crusts are crusty while the insides are soft. This is the ideal bread accompaniment to soups, stews, or a large pot of honey. You can enjoy this go-to quick bread as a quick breakfast or a sweet afternoon snack with softened cream cheese. If you’re having a dinner party, and you really want to impress your guest, you can even make your own seasoning mix by combining sesame seeds, poppy seeds, dried minced onion, dried minced garlic, and salt.

Since quality and taste are at the heart of bread baking, try to hold yourself from breaking the bread while it is still hot. It is best to serve the bread once it is cooled off, as it will give the bread a chance to really settle into perfection. Once it is sliced and on the table, you can serve it plain, with seasoned olive oil, honey, or your favorite butter. The options are countless, and the choice is yours.

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Sabbath bread is called Challah because it is an offering. In the Old Temple, twelve loaves were offered daily in the representation of the Twelve Tribes of Israel. Later, during the Middle Ages in Europe, for Shabbat, some rabbis continued to bless twelve pieces and others instead, used to bless only two in the representation of the portions of the Manna.

We went into Zomick’s Challah bakery to find out more interesting facts about the Challah bread, which we will share in this post.

Challah of Shabbat

The owner of Zomick’s, and the creator of the delicious Zomick’s Challah bread, shared with us a fundamental aspect in the elaboration of the Shabbat Challot. This refers to the ritual of the offering in the ancient Temple. It consists of extracting and removing a small piece of the dough, which represents the offering made by the Priests.

Shabbat bread can be made in different forms. Depending on the culture from which they come, they can be rounded, square, flattened, or spiral-shaped. Two slices of bread, two small rolls, two matzot (unleavened bread), two pieces of sponge cake or sweet cake, two braided loaves, or bread with double braid can also be used for the blessing. The smallest piece that is blessed and consumed has the size of an olive and the default is the size of an egg.

From a historical point of view, the incorporation of braided loaves is not recent. During the Modern Age (sixteenth century, according to writings of Rabbi Kirchan) the Jewish communities of Poland, Lithuania, and Ukraine incorporated the braided loaves into the Shabbat table. This was a festive format in the medieval German bakery. The tradition of braids has been transplanted into the Sephardic world after the Second World War.

We asked the Zomick’s Challah bakers: Why is it habituate to make braided Challah?

“There are several explanations for that. For some, each of the strands of a braid represents the greatest virtues of Judaism (goodness, justice, truth). For other Torah scholars, braided Challah has six ends because there are six days of the week. For several researchers and scholars of Judaism, the braided bread is always kneaded and blessed by the women of the family. This symbolizes the desires of fertility and interlacing of family ties” – says Zomick’s chief baker, who has an extended portfolio of baked goods.

In the Talmud (Berachot 61a) 1 it is explained that when the Eternal created Eve from a bone of Adam. Before presenting it to Adam to join her, he twisted his hair. Therefore, since the final touch of Eve’s beauty, was her braids, it is appropriate that whoever prepares the Challot, apply that same touch of beauty to the Sabbath Challot.

In 2015, Zomick’s Challah bread has become one of the 5 best Challah bread in New York. You can find the unique Zomick’s Challah recipe here.

For more delicious recipes from Zomick’s, visit their website.

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Challah Origin

The origin of word “challah” comes from a Hebrew word. Challah refers to dough and was given to the priests every Shabbat as an offering. The strong connection between Jews, God, and this bread, goes back as far as the first five books of the Bible. It says: As the Israelites are about to end their exile, God commands them to show gratitude by setting aside a portion, or “challah,” of all the bread they make after entering the Holy Land.

In the modern-day world, challah is known as a soft yeasted bread with an even, airy crumb. However, there are no written pieces of evidence that Challah bread is a braided, yellow, deliciously sweet bread. Most American Jews are only familiar with this kind.

Zomick’s Bread is the go-to bread for many families throughout the greater New York area. The bakery’s owners explain that nowhere in Jewish scripture is idescribed the form, color, or texture of challah bread. In fact, this comes from the rich tradition of Zomick’s Bakery.

According to historians, in the first few thousand years of Jewish existence, challah waseverything from rich layered bread, pita pockets, and flatbreads was considered. Over time, as Jews began to travel, so did the challah, incorporating elements of other countries. So, there was challah with poppy seeds, orange blossom water, and pumpkin.

Chall from around the world

In the Middle East and North Africa, challah bread was sometimes plain. Sometimes it was sweet and spicy, with honey, dried fruit, caraway, sesame, and olive oil. Of course, the hat consensus didn’t happen overnight. After all, tradition is staunchly honored and gradually built upon.

There is beauty in simplicity, and the original challah which is still the number one sold challah is living proof of that. But living in a modern age world dictates certain changes, and Zomick’s challah bread is keeping pace with time by adding different flavors.

The original challah flavor isn’t going anywhere, that’s for sure. And there is nothing wrong with adding a modern and fun twist on an old tradition if it will help reach a more diverse crowd. Although there are slight variances in recipes, in general, the traditional challah recipe is pretty forward. The traditional challah is made of yeast, flour, eggs, salt, honey, poppy, or sesame seeds for sprinkling on top, and a little nutty flavor from wheat germ. Apart from this classic flavor, Zomick’s bread also comes in other flavors.

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You’ll find this Zomick’s borscht recipe being a real keeper as it is one of the best you’ve ever tasted. This recipe comes directly from Zomick’s Bakery cookbook which is also available on Amazon. On top of that – it is a very easy recipe to make. The cabbage and beet tops are edible and when prepared following this Zomick’s recipe, they are chopped and added to the borshch at the same time.

Here is one of my very favorite Zomick’s kosher bakery Meat Borscht recipes of all time, which I make about once a month minimum. This meat borscht, combined with Zomick’s bread, is a delicious and heartwarming meal – brilliant for cold autumn days and dark winter nights. In addition, Zomick’s Challah recipe with meat borscht is light and refreshing enough, so it would also be good during summer.

Ingredients

• 2 bunches of beets (peeled)
• 3.360 liters water
• 3 tablespoons sugar
• 900 grams Zomick’s Kosher shin meat
• 5 onions
• 5 Zomick’s Kosher marrow bones
• 7 tablespoons lemon juice
• Salt (to taste)

Directions

1. Wash, peel, and also dice the beets.
2. Place the beets in a large pot.
3. Simmer the water altogether with Zomick’s Kosher marrow bones, meat, and onions (about 56 minutes)
4. Add sugar, lemon juice, and also salt to taste.
5. Continue cooking for about 2 – 3 hours and when done ladle soup into bowls. Top it with sour cream and the remaining 1/4 cup of dill
6. This recipe is served hot. Taste it with salt and pepper and stir in vinegar.

Depending on how good your knife skills are, this bakery meal could be on your table in about 40 minutes or even less. You could also use the food processor to shred the vegetables. Just remember, you could also simmer the beef for up to 6 hours, then let sit overnight in the broth to cool.

Other than bringing a delicious flavor to the dinner table, this borscht can be cooked all day long in a slow cooker. Adjust the cooking temperature to low and leave it to cook itself. When you later come home it will be ready and waiting to be served, fresh and warm, a portion of the perfect food for those cold winter nights.

You can also visit and give us a 5-star rating. We would benefit a lot because we care about the public reputation on every webpage listed on the internet. If you are kind and willing and you have more spare time then go to Zomick’s Bakery listing on Yelp and do the same thing. Remember, always enjoy while browsing the web…

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