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1. 1 2015-12-07T05:02:34-08:00 Zomick's 5678dd50100a0343e84912caabe117f5ba1a9c00 Picture Zomick's 2 Picture tag vistag 2016-01-12T01:05:02-08:00 Zomick's 5678dd50100a0343e84912caabe117f5ba1a9c00
2. 1 2016-01-12T01:07:01-08:00 Zomick's 5678dd50100a0343e84912caabe117f5ba1a9c00 Zomicks Bread Zomick's 1 Zomicks Bread/Challah tag vistag 2016-01-12T01:07:01-08:00 Zomick's 5678dd50100a0343e84912caabe117f5ba1a9c00

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• 1 2016-08-26T06:51:58-07:00 Recipes with Zomick's 1 plain 2016-08-26T06:51:58-07:00

  Cookie Dough Bark

  Yield:
  • 2 1/4 lbs Cookie Dough Bark
  Ingredients:
  • 4 ounces or 1 cup unsalted butter
  • cup packed light brown sugar
  • tbsp milk
  • tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp salt
  • cup mini chocolate chips
  • 3 lb chocolate candy coating
  • 2 oz white chocolate candy coating
  Preparation:
  1. In the bowl of a large stand mixer, combine the softened butter and the brown sugar. Beat them together on medium speed using a paddle attachment until they're light and fluffy, about 5-6 minutes.
  2. With the mixer running on low, add the milk and vanilla and beat until they're incorporated.
  3. Add the miniature chocolate chips, and stir them in by hand, scrape them down the bottom and sides of the bowl to make sure all of the flour is incorporated. Set them aside for a moment.
  4. Line a baking sheet with foil. Melt the chocolate candy coating in a microwave-safe bowl, stirring after every 50 seconds to prevent overheating.
  5. Pour approximately half of the chocolate onto the baking sheet, and spread it into a thin, even layer, less than 1/2 inch thick. It doesn't need to cover the entire pan. Place the tray in the refrigerator to quickly cool down and set the chocolate.
  6. Once set, gently spread the cookie dough over the chocolate so that it covers the entire surface of chocolate.
  7. Warm it up so that it's fluid again. Pour it over the cookie dough, and spread it into an even layer across the top. If desired, melt the white chocolate candy coating and drizzle it all over the top while the coating is still wet. Refrigerate the tray until the chocolate is completely set.
  8. Cut the bark into small pieces, or break it into small irregular pieces by hand. Store Cookie Dough Bark in an airtight container in the refrigerator for up to two weeks.
  For more great recipes visit Zomick's Bread Dot Com

  Sweet vanilla braids 

  My mother used to make these vanilla braids when me and my brother were kids. When she was baking the vanilla braids the kitchen smelled wonderful. I still love the smell of freshly baked vanilla braids; their smell reminds me of my childhood, that’s why I make them very often for my kids.

  I was surprised when I saw that there are bakeries that are still making such bread, one of these bakeries is Zomick’s kosher bakery. Yesterday when I went to Zomick’s to buy challah bread the salesman there told me that they had run out of challah and offered me to try bread which was similar to their famous challah. This bread was the vanilla braids I loved the most!

  Today I’m presenting you the projects from RISD, containing many recipes among which is the recipe for these delicious vanilla braids. If you like to cook you’ll enjoy making it and if not simply go to Zomick’s and ask for one loaf of vanilla bread.

  Ingredients:

  • 600 g flour
  • 200 ml milk
  • 100 ml water
  • 100 ml oil
  • 2 bags vanilla sugar
  • cube fresh instant yeast
  • 120 g sugar
  • Little cinnamon
  • 1 teaspoon sugar
  • 1 egg
  • teaspoons sugar

  Method of preparation:

  1. In small bowl add little lukewarm milk, 2 teaspoons sugar and the yeast. Leave this mixture to rise for about 30 minutes.
  2. In another bowl add the flour, sugar, salt, egg, oil and the mixture with the risen yeast. Knead dough from these ingredients and leave it covered to rise (double in volume).
  3. Divide dough into two parts; roll 1 cm thick rectangular crust from each part. With your hands roll the crusts and spin them in one side.
  4. Smear the braids with previously prepared egg wash, sprinkle vanilla sugar, regular sugar and in the end sprinkle the braids with cinnamon. Leave the breads for about 15-20 minutes to rest and rise; Bake in preheated oven to 200°C for about 40-45 minutes or until they crimson well.