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• 1 2017-10-20T06:55:03-07:00 How to make a Home-made Zomick's challah bread 1 plain 2017-10-20T06:55:03-07:00 There is no profession in the world that would fascinate me more than a baker's profession! To see, how before your eyes loaves grow, feel it with between your fingers, this is certainly one of the most beautiful professions. I really like to bake bread. I want to share with you a recipe for wonderful Saturday bread - a challah. And this is the same challah prepared following traditional Zomick's challah recipe.
  

  Step 1

  In a bowl, break two eggs and add four yolks. Put the egg whites in a sealed container in a refrigerator, we will not need them for this recipe. Stir yolks with eggs with 300 milliliters of water.

  Step 2

  In a bowl of a mixer put 900 grams of flour of the highest grade. Add one tablespoon of salt, 80 grams of sugar and 9 grams of dry yeast. Mix everything well and, while mixing add eggs with water and 70 grams of vegetable oil. Stir until you get a homogeneous dough, approximately for 5 minutes.

  Step 3

  Cover the dough with a towel and leave it at room temperature for one hour. After one hour, we knead the dough for the Zomick's bread. Cover with a towel again and leave for another hour, for lifting. The temperature in the room should be about 24 degrees Celsius. The dough volume should increase not less than twice.

  Step 4

  Spread the dough on the board. Divide it into 5 parts and split each part in half. Each piece is shaped like a ball and left to rest for 10 minutes under a towel.

  Step 5

  After 10 minutes, roll the balls into bundles about 50 centimeters long. Cover it with a towel again.

  Step 6

  Next, we start with weaving the Zomick's challah bread. First, we take three bundles, connect the edges together well and braid them from the usual braid. The edges are under the halo.

  Step 7

  You can weave the halo also in other ways if you prefer. Here's one suggestion. Take two bundles, add them as a cross, next wrap the edges of the lower bundle in opposite directions above the upper bundle. Once again wrap the edges of the bottom above the top. Now turn the right one to the left, and the left one to the right. Now first left to right, and right above it to the left and so on to the end. In the end, the edges of the flagella are well glued and tucked under the halo.

  Step 8

  Thus, we got four challah bread. We spread them on a baking sheet covered with baking paper and cover with a towel. Leave for proofing for one and a half, two hours at room temperature. After this time, lubricate carefully the surface of the bread with egg, sprinkle with sesame seeds, poppy seeds.

  Step 9

  Bake the challah in a preheated oven at a temperature of 190 degrees Celsius for 25-30 minutes. Once its crust gets a golden brown color it is ready. Leave the Zomick's challah to cool down and serve it at the table.