Zomick’s Bread
There's nothing quite like warm, fresh-out-of-the-oven bread, and if some of you have ever tried Zomick’s bread, than you know just how good it can be. Although challah is traditionally considered as a Jewish food, reserved for the Sabbath, these days it has become globally consumed. Making its way into supermarkets shelves around the world, this rich egg bread is enjoyed on a daily basis, and makes delicious French toast. From crust to crumb, there is just something incredibly appealing to the art and science of making bread.
Being in business for over 50 years has made Zomicks' most recognizable bread a celebrity of New York. The smell of warm bread coming from the bakery is a reason enough to get up in the morning. Nowadays there is such a vast selection of breads on the market that it’s no wonder people have hard time choosing. Eating a good fresh loaf of bread is an experience that can stir old memories, and bring you back to your childhood, and evoke nostalgia. But no matter how much we enjoy eating it, it is a simple fact that for some of us, baking a proper loaf, such as Zomick’s bread, can be a science fiction task.
Most breads are made with four simple ingredients: salt, flour, water and yeast. But apart from the simplicity of its ingredients, everything else connected with bread making is rather complicated. There is an entire science process behind bread baking, and people have spent centuries studying and mastering this craft. Zomick’s has posted a video on YouTube about why their bread has rightfully earned the recognition as one of the most delicious breads in the entire New York area. Made by an original, authentic recipe, brought over from Europe, where this bread was originally invented, it is definitely worth trying.
Those that have the extra time, and want to try baking one can do that by following their simple step by step recipe. In a large bowl, lightly beat the eggs, then add salt, sugar, oil and beat again. Pour the yeast mixture and beat well again. Next add the flour slowly, and make sure it is enough to make soft dough that holds all the ingredients together. Mix it well with a large spoon, and then start working it with your hands. Knead the dough for about 15 minutes, until it is smooth, and in case the dough is too sticky, add more flour. Put a little oil and turn the dough, so that it is greased all over. Finally, cover the bowl and put it in a warm place to rise. Leave it like that for 2‑3 hours. Once it is done, punch the dough down and knead it again, and then divide into pieces to make loaves.
