Zomick's Challah
This is a recipe for Challah bread that was originally known as Zomick's Challa. We found it a long time ago uploaded to Zomick's website and decided to share it with the public. This is a recipe I want to give to New York City Jewish community as I think they deserved the first acknowledgment because it was delighted with a lot of members of the community.
First of all, to mention that the dough for this Zomick's Challah is quite strong, and with this amount of water, I do not believe that it can be smoothly mixed without a use of stand mixer or another similar tool.
First, boil the saffron with 1 cup of water and put it aside to cool down.
Mix the dry ingredients for a few minutes in the stir mode and then add the water in which we boiled saffron, eggs, butter, and starter.
At this time the dough is very dense, so knead it in the second speed of your mixer for at least 20 minutes. Grate the bowl with butter and put the dough inside. Cover it with a foil to keep it from drying and leave to rise.
When the dough is risen measure its weight. It should be around 1400 grams. Divide it into 2 parts, one part of 900 grams and the other part 500 grams. Then divide each part into three equal parts.
Leave the dough to rest for 15 minutes covered with warm kitchen towel.
Roll off every bigger part of the roller length of about 11 inches, and a smaller part in the roller length of 9 to 10 inches. The roller does not stretch but rolls over the palms until you reach the desired length.
Put a smaller strap on the larger and leave it in a warm place for about 1 hour so it will double its size.
Warm the oven to 400 F. Coat the dough with yolk to which is added I spoon of water and then bake the Zomick's Challah for 20 minutes at 400 F, and another 10 to 15 minutes at 300 degrees. When finished, allow cooling at least for an hour.
If you want to read out more about Zomick's here's a link to their webpage at Zomato.
First of all, to mention that the dough for this Zomick's Challah is quite strong, and with this amount of water, I do not believe that it can be smoothly mixed without a use of stand mixer or another similar tool.
First, boil the saffron with 1 cup of water and put it aside to cool down.
Mix the dry ingredients for a few minutes in the stir mode and then add the water in which we boiled saffron, eggs, butter, and starter.
At this time the dough is very dense, so knead it in the second speed of your mixer for at least 20 minutes. Grate the bowl with butter and put the dough inside. Cover it with a foil to keep it from drying and leave to rise.
When the dough is risen measure its weight. It should be around 1400 grams. Divide it into 2 parts, one part of 900 grams and the other part 500 grams. Then divide each part into three equal parts.
Leave the dough to rest for 15 minutes covered with warm kitchen towel.
Roll off every bigger part of the roller length of about 11 inches, and a smaller part in the roller length of 9 to 10 inches. The roller does not stretch but rolls over the palms until you reach the desired length.
Put a smaller strap on the larger and leave it in a warm place for about 1 hour so it will double its size.
Warm the oven to 400 F. Coat the dough with yolk to which is added I spoon of water and then bake the Zomick's Challah for 20 minutes at 400 F, and another 10 to 15 minutes at 300 degrees. When finished, allow cooling at least for an hour.
If you want to read out more about Zomick's here's a link to their webpage at Zomato.
