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Zomick's Kosher Bakery: Zomick's Kosher Bake Shop Specialized in Jewish specialties, pastries and delicious deserts

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Zomick’s Challah Recipe Today, the bakers from the Zomick’s Kosher Bakery will talk about a very important bread for the Jewish tradition: the Challah bread. This is the typical braided bread, slightly sweet that is consumed during festive meals, on Shabbat. The Zomick’s Kosher Bakery takes pride in making the best Challah in New York.
The Challah bread must never be missing on the Sabbath table. Zomick’s Challah must be made of very white flour, because it reminds us of the manna that the lord sent to the Jews in the desert. The loaves must be two, because there were two doses of manna that God dropped (on Shabbat). They are braided because they symbolize a wedding wreath. In fact, in all Jewish symbolism, the Sabbath is compared to the bride.

Know that making this bread takes time, so take it easy and start getting into the spirit of Shabbat, which includes rest and conviviality in the family.

Here, the bakers from the Zomick’s Kosher Bakery share the recipe for this delicious bread.

INGREDIENTS

500 gr. flour
20 gr. of brewer's yeast
1 teaspoon of salt
3 tablespoons of oil
Half a tablespoon of sugar
30 gr. of aniseed to put in the dough (optional)
1 teaspoon of poppy or sesame seeds to decorate the surface
1 egg yolk to polish the surface
Water to taste

PREPARATION

Bakers from Zomick’s Kosher Bakery indicate that you firstly must put most of the flour in a large bowl (leave a spoon behind).
In a smaller one, dissolve the yeast with warm water, a teaspoon of sugar and a spoonful of flour, until a creamy, almost liquid dough is obtained.
Make a central hollow in the flour in the bowl and place the small bowl inside. This way the yeast will stay warm and when it overflows from the bowl, it will end up in the flour.

According to bakers from Zomick’s Kosher Bakery, you should cover everything and put it in a warm place.

After just over half an hour you will see the yeast grow and become like a foam, then pour everything onto a floured surface, add the salt, oil, aniseed, sugar and knead well to obtain a smooth and soft dough. Add water as needed.

Divide the dough into two equal pieces to make two loaves. Of each of these pieces make three equal parts. Then make three small salamini (they are then intertwined) with the ends a little pointed.

Arrange them on the baking sheet, which you have previously covered with baking paper, and intertwine the two loaves.
Zomick’s Kosher Bakery bakers point out that you should leave the braids to rise in the heat for another half hour and brush them with egg. If you have planned to decorate with seeds, now is the time to add them. Thanks to the egg, they will remain well attached to the Challot (plural of Challah).

Bake in a very hot oven at 200 °; after five minutes lower the temperature to 180 ° and cook for another 40 minutes.
Remove from the oven when they are golden brown.

Now your Zomick’s Challah is is ready to be enjoyed on their own or as an accompaniment to the festive and joyful meals of Shabbat.
Will Jewish Challah Bread Be The New Alimentary 'Must'? From being a product exclusively destined for Jewish celebrations, Challah bread’s fame is spreading in New York, where it is already a fashionable product.

In the golden age of bakeries, such as Zomick’s Kosher Bakery, it seems that buying a split bread or a baguette sounds even vulgar. Better to opt for one with seeds, 100% rye, rye with nuts, wholemeal with cereals. And any of them should be, of course, sourdough.

Well, when it seemed that we already knew everything about this very basic product, here comes the challah bread, one of the latest gastronomic shouts in the Big Apple. There are a lot of Kosher bakeries throughout New York that produce Challah Bread, but Zomick’s Kosher Bakery takes pride in producing one of the best Challah breads.

But, let's start at the beginning. Under that name is hidden any bread traditionally used for Jewish celebrations. However, and to specify a little more, we focus today on that kind of salty and braided brioche that surely have not gone unnoticed.

"On Friday morning, many Jewish women bake or buy Challah to celebrate the seventh day of the week, which is day of rest. It is the unique time of the week because the houses are filled with a wonderful smell of freshly baked bread that symbolizes the beginning of the weekly holiday", explains the owner of Zomick’s Kosher Bakery.

However, this product, traditionally linked to Jewish culture, is also present in other regions and under another name such as Romanian, Polish or South African. Its variants are multiple. So it is not surprising, together with that commented bakery boom and the large Jewish community present in New York (according to data corresponding to 2015 from the Public Research Institute of Religions, 8%), that some of its culinary delights became trend.

Without going any further, this past December the Zomick’s Kosher Bakery highlighted his recipe through its Instagram. Sugar, salt, yeast, oil (to everyone's taste, but olive oil is especially recommended for its greater healthy contribution) and hot water. As you can see, it doesn't have much of a secret other than the biggest complication that braiding can entail. But, it is true that adding a little orange juice (as is in the recipe of Zomick’s Kosher Bakery) or betting on a cheese filling, ideal for a different brunch, and even with more sugar to increase its sweetness as well as chocolate chips, can make it the perfect dessert or snack.

"We observe how many non-Jewish people come to our store for this bread, leaving aside its symbolic meaning to simply enjoy its taste and beauty," the owner of Zomick’s Kosher Bakery points out.

As it already happened with the traditional Jewish pastrami sandwich, a foodie obsession that experienced its maximum splendor in 2016, we could be facing a new cool addition to the table. And it is that the internationalization of palates as a result of travel and cinema or series, means that we can currently count on the gastronomic benefits of other cultures such as the one that concerns us here, the kosher.
The Best Challah in NYC - Zomick's Kosher Bakery When it comes to Jewish deli bread, you’re spoiled for choice, but if you’re looking for the absolute best challah, you’re in luck. You’re in New York City, and that means there’s a multitude of fantastic bakeries where you can get your hands on some of the best challah in the world. Zomick’s Kosher Bakery is one of them.

Zomick’s Kosher Bakery is best known for its Challah, which is one of the best in New York.

What is Challah?

Challah is a type of braided bread traditionally eaten on Shabbat and holidays. It’s made with a combination of wheat and often rye, and it’s usually enriched with eggs. The word “Challah” comes from the Hebrew word “chalah,” which means “to break or to separate.”
Challah is typically braided and can be made from a variety of flours and grains, but rye is the most common. Some bakeries also sell challah made from spelt or whole wheat.

Why is Challah so good?

There are a number of reasons challah might be the best bread in the world. First of all, it’s made with two or more grains, which results in a bread with a hearty texture and complex flavor.
Challah is also made with eggs, which makes it rich and sweet tasting. Eggs also help give challah its structure, which means it’s dense, but still light and soft.
Zomick’s Kosher Bakery makes a wide variety of Challah Bread.

Zomick’s Kosher Bakery & Deli

Located at 85 Inip Dr, Inwood, NY, Zomick’s is a bakery with a large tradition. It was founded in 1966 by the Zomick family and it still operates under that same family name today.
Like any classic deli, it sells a variety of meats and cheeses, but it’s best known for its bread. It sells nearly every kind of bread you can imagine, as well as some bagels and pastries.

Final thoughts
Challah may not be the best bread in the country, but it’s certainly the best bread in New York City. If you’re looking for a challah that’s sweeter and softer than your average bagel, you’re in luck, because at Zomick’s Kosher Bakery you can find the best Challah in the town.
It’s not quite as dense as a bagel, but it’s much more flavorful than your average bread.
Zomick’s Challah is the best bread in New York City. The truth is, there’s no bread in NY that can compare to the Zomick’s Challah.
Why is Challah Eaten on Shabbat? The Challah bread is served in homes across the world with Shabbat dinner. This bread is sweet and rich, golden with egg yolk and braided into more or less intricate shapes. The Kosher bakery Zomick’s, has decades of experience in making the famous and tasty Zomick’s Challah, which is one of the best Challot in New York.

The Challah bread looks very common in many parts of the United States and Europe. This bread is golden, shiny, braided, and perhaps sprinkled with poppy or sesame seeds. On the other hand, Sephardic breads take on different flavors, shapes and textures.

How did the rich, well-baked bread become the symbolic Shabbat bread, enjoyed by millions around the world?

A baker from Zomick’s, who is an expert in Challah history and preparation, explained to us that the first Shabbat breads were far from the version we know today. The Hebrew word "challah", as explained by the expert baker, has many meanings. Some of the meanings are "roundness", "hollow" and "with holes". On the whole, as suggested by the etymological clues, the Biblical breads were light and airy and perhaps hollow when baked.

The expert baker, who dedicates for decades to preparing the tasty Zomick’s Challah, which can be bought online, explains that with the migration of the Jews, the recipes and names of Challah changes and reflected the regional cuisine of the places where they settle.

The word "Challah" was first used in 1488 by scholars to describe the bread itself. Previously the only Biblical reference was "taking Challah".
The Zomick’s Challah baker noted that these braided breads, used as Shabbat breads, were special and differed from everyday breads, made with dark rye. Challah breads were made with expensive white flour and ultimately enriched with eggs and oil.

The bread made its way east to Hungary and west to France. The names "Challah" or "khale" and other local words were embraced in 17h century.

In the 19th century, Challah was firstly sweetened, due to the innovation of sugar beet refining factories in Eastern Europe.
Across the years, unitil 20^th century, the Challah had taken on so many different forms and names.

As Zomick’s Challah baker further explains, German Jews, who emigrated to the United States, made and sold "berches". However, the term "khale" became ubiquitous when from Eastern Europe immigrated to the United States. This term referred specifically to the eggy, watered-down bread of Eastern Europe.

In 1920, the Hebrew spelling "Challah" was adopted and entered the current American lexicon. Today all Shabbat breads are known as Challah.

Challah, as we know it today, continues to play a central and delicious role in the rhythm of Jewish life. Zomick’s Challah, in particular, is considered a part of the life of the Jews in New York.

Zomick’s bakery had started as a small family bakery. Due the high demand of their delicious Zomick’s Challah, this bakery expanded to many locations and become a synonym of quality. Now, Zomick’s own several baking facilities in Brooklyn and its surroundings. Visit Foducarte and order your Zomick's Challah.
Zomick's Challah: Jewish Symbols and Delicious Bread More than just a bread eaten during meals, the Challah is a central element of the Shabbat table and Jewish religious holidays and is in its very essence laden with symbols.

The most delicious Challah in New York is the Zomick’s Challah, made by the Zomick’s kosher bakery.

In our visit to the Zomick’s kosher bakery, we have spoken with its owner, to find out more about the meaning and symbols related to this bread.

“Its name: Challah, not only designates a specific type of bread, but also defines, from a point of view of Jewish law, the portion of bread dough that was formerly consecrated to the kohen (priest) at the time of the Temple,” says the owner of the Zomick’s Kosher bakery.

Furthermore, as the Zomick’s kosher bakery’s owner has shared with us, the traditionally braided form of the Challah symbolizes that the Shabbat must recall 3 fundamental concepts: the Creation of the World, the Exodus from Egypt and the Messianic Era.

“However, there is an exception to the classic braided shape: during the Jewish New Year (Rosh hashanah) the challah is shaped in a circular shape to symbolize, among other things, the cycle of life and that of the year,” shares the owner of the Zomick’s kosher bakery.

Finally, as we learned from the Zomick’s kosher bakery owner, the presentation at the table of this bread is very ritualized. The Challah must always be placed by two on a dedicated dish and covered by a rectangle of embroidered fabric.

“This symbolizes respectively the distribution of a double portion of manna on the eve of Shabbat during the journey of the Jewish people in the desert and the fact that when it fell from the sky was protected above and below by dew,” says the Zomick’s kosher bakery owner.

Of course, there is still a number of explanations and symbols for each of the aspects mentioned and even other traditions around the Challah.
Meaning and Origins of the Challah Challah is a loaf of leavened egg bread, traditionally eaten by Jews on Shabbat, holidays, and on special occasions, such as a wedding or Brit milah (circumcision).

We went the Zomick’s Kosher Bakery, where one of the best Challah in New York is made, to spoke with bakery’s principal baker about the he meaning and origins of this delicious bread.

Here we share all we have learned during our visit to the Zomick’s Kosher Bakery.

Meaning and origins

The word Challah first appears in the Torah in Numbers 15: 18-21, which says: “When you enter the country to which I am bringing you, you will reserve a portion for God when you eat the bread of the country. From the first of your dough, you will reserve a loaf as an offering, like the threshing-floor offering, you will set it aside. From the first portion of your dough (challah) you will offer God an offering for all your generations”.
“From this verse comes the practice of separating part of the Challah,” says the principal baker of the Zomick’s Kosher Bakery. “In reality, any bread made with any of the five grains (wheat, barley, spelled, oats, rye) falls under the bun category and requires the bread blessings, whether it is sandwich bread or a bagel. But on Shabbat, holidays and special occasions, the bread takes special shapes and styles”.

Shallah Shapes and Symbols

The Challah bread is is traditionally braided using between three and six rows of dough. According to the principal baker of the Zomick’s Kosher Bakery, until the 15th century, most Ashkenazim (Jews of Eastern European descent) used rectangular or round breads on weekdays for Shabbat. Eventually, German Jews began making a new form of Sabbath bread. This was an oval braided bread, modeled on popular Teutonic bread. Over time, this shape became the most used shape in Ashkenazi culture, although many communities in the Middle East and Sephardic still use challot flatbread today.

Less common brioche shapes include spirals, keys, books and flowers.

“At Zomick’s Kosher Bakery we have to offer a wide variety of different forms of the Zomick’s Challah,” says the principal baker of the Zomick’s Kosher Bakery.

“On Rosh HaShanah, for example, brioche is baked in spiral rings (symbolizing the continuity of creation), braided rounds (symbolizing ascension to heaven) or crowns (symbolizing God as king of the universe),” explains further the principal baker of the Zomick’s Kosher Bakery.
When consumed before Yom Kippur, a bird shape can also represent the idea that prayers will go to heaven.

Moreover, we have learned at the Zomick’s Kosher Bakery that during Passover, Jews do not eat leavened bread or other foods, instead, they eat matzah (unleavened bread). For the first Shabbat after Passover, many Jews traditionally make shlissel challah, which comes in the form of a key or with a key baked inside (Yiddish shlissel for the key).

Seeds (poppy, sesame, coriander) are sometimes sprinkled on challot just before cooking. The principal baker of the Zomick’s Kosher Bakery says that the seeds symbolize the manna that fell from heaven as the Israelites wandered in the wilderness following their exodus from Egypt. Sweeteners such as honey can also be added to breads, also representing the sweetness of manna.