Zomick’s Kosher Bakery – Brioche Recipe
Zomick’s Kosher Bakery – Fluffy brioche
For many readers this is a great Zomick’s bakery recipe which offers incredible results. If you decide to make a Brioche for breakfast, just add a couple of tablespoons of sugar and they’ll turn out to be great for a perfect breakfast. If you want to taste it before deciding to prepare it or not, please visit Zomick’s Bakery in Cedarhurst, Long Island and enjoy the beautiful bakery goods they offer to their clients. Or you can visit Zomick’s at TripAdvisor and share the experience of the customers who have already tried the traditional Zomick’s Challah Recipe.
- 80 cl of warm water
- 1 package of dried yeast
- 60 g sugar
- 2 eggs
- 4 tablespoons vegetable oil
- 1 teaspoon salt
- 500 g all purpose flour
- 1 egg gently beaten with water
- In a bowl, dissolve the yeast and sugar in the warm water. Allow to proof for 10 minutes in a warm place. Beat eggs, oil, salt and yeast.
- Pour the flour gradually until you have smooth and elastic dough. Knead by machine or by hand if you don’t have a machine for 10 minutes.
- Place the ball of dough in a large, greased bowl and cover with greased plastic wrap. Refrigerate and allow rising overnight.
- Punch down the down dough until it reaches its original volume. Form the bread into the desired shape and place into a greased pan and cover with plastic wrap. Allow to rise in the greased bowl.
- Divide the dough into small buns when it has doubled in volume. Then, put the buns into a dish and cover with plastic wrap.
- Brush the top of the brioche with egg wash and put in cool oven. Bake about 45 minutes at 150°C.
Preparation: 30 minutes; Cook: 40 minutes Ready in: 3hours 45 minutes
Do you find the traditional cinnamon rolls dough too dry and tough? If so, here’s is another suggestion from Zomick’s bakery: follow the recipe exactly as it is written but instead of making dinner rolls, you can make delicious cinnamon rolls which will melt in your mouth. Using this dough and just add small amount of cream and drizzle powder sugar and vanilla over the top as soon as they come out of the oven. Zomick’s personnel assures you that your dough will be soft and tender for days.
Why separate the milk from the meat? According to Zomick’s Kosher Bakery, it is forbidden to consume meat and dairy products altogether. Meat consuming immediately after dairy products will be allowed only if you have washed your mouth and hands. Furthermore, you should also change the towel and utensils that you have used, because it is considered that dairy products (cheese included) are very quickly absorbed and leave no trace in the mouth. However, you need also to recite the Birkat Hamazon (thanksgiving act) to separate the two meals. As it comes to hard cheeses, you need to wait for three hours (more, or less, depending on the country) before consuming the meat. On the other hand, after the meat, you need to wait for three hours, before consuming dairy product.
Zomick’s Kosher Bakery – Honey Challah for Shabbat
The Challah is fluffy and braided traditional bread served for Shabbat dinner. This challah is based mainly on flour and honey. Actually, this is perfect recipe for beginners. Make a loaf with 3 or 4 strands and sprinkle with sesame seeds or poppy seeds.
At the end you’ll find this Zomick’s recipe very good and your challah will be beautiful to see. Also, you could tweak it a bit. If you don’t have currants try using dried cranberries. Try adding some finely chopped dried apricots and give it a touch of cinnamon, nutmeg and allspice. It will be wonderful.
• 2 teaspoons baking powder
• 50 cl warm water (45 ° C)
• 135 g flour
• 8 cl vegetable oil
• 8 cl honey
• 3 eggs
• 2 teaspoons of salt
• 275 g flour (or more, if necessary)
• 360 g wholemeal flour (or more, if necessary)
• 1 egg
• 1 teaspoon water
• 35 g of sesame seeds
Original recipe: 3 loaves
- In a large bowl, dissolve the yeast, warm water and flour. Let stand until the dough make small foamy bubbles, about 10 minutes. Add vegetable oil, honey, eggs, salt and mix until ingredients are well mixed and smooth. Stir the remaining flour (per 100 g) by mixing well each time.
- Place the dough onto a floured surface and knead until the dough is smooth and elastic, about 10 minutes (add flour, if necessary). The dough should be slightly sticky. Form a ball. Place the dough in to an oiled bowl and, turn the ball over in the bowl. Cover the bowl with a plastic wrap. Allow the dough to rise in a warm place, about 1 to 2 hours.
- Knead out the bubbles from the dough. Then divide the dough into 3 equal pieces. Divide the first piece into 3 pieces. Cover the remaining dough with a clean cloth, so it does not dry out while you braid the first.
- Roll the dough on a floured surface in order to get rolls about 30 cm long. The rolls must be thicker in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Start with the strand to the right, move it to the left over the middle strand (the strand becomes the new middle strand). Take the left strand and move it over the new middle strand. Continue braiding, alternating sides each time, until the bread is braided, then pinch the ends together pinch fold the end for a neat finish. Repeat the same procedure with the rest 2 balls. Place on a baking sheet and cover with parchment paper, and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat oven to 180 ° C. In a bowl, Beat 1 egg with water, and brush the bread with the mixture. Sprinkle with sesame seeds.
- Bake in the oven until golden brown and the loaf sounds hollow when tapped, about 40 minutes. Allow to cool before slicing.
Preparation: 35minutes; Cook: 40minutes; Ready in: 3hours15minutes
If you want the dough to rise more slowly, you make it on Wednesday. Let me explain, you do not want to bake the loaf on Thursday night. After forming a ball and have placed in a bowl, you need to keep it in the refrigerator until Thursday morning. This will slow down the rise a little bit, so you can leave it on your kitchen counter until you are ready for the next step in the late afternoon or early evening.
Decoration: Sesame seeds
This Zomick’s Challah recipe is quite easy to make. If you visit Zomick’s at RISD, you can view their portfolio of many project with photos that explain all those preparation and ingredients used when baking. The photos are magnificent presentation of the visual appeal from the baking good coming out from Zomick’s Kosher Bakery. Just make sure all the ingredients before you start are at room temperature. If you don’t like currents simply use raisins. At the end wait till the Zomick’s challah gets cooled down before you start eating it for dinner. It will turn out to be your favorite bread recipe.
Zomick’s Kosher Bakery offers some basic rules about kosher habits.
ON THE TABLE: A person eating meat shouldn’t seat next to a person eating dairy products at the same table, unless you use different tablecloth (if this is not possible, you must put an object, not necessarily on the meal, to symbolize the “border”). In addition, these individuals must have their own glass, bread and salt.
TABLECLOTH: You shouldn’t use the same tablecloth after consuming meat or dairy products, unless you haven’t washed it in the meantime.
BREAD: You shouldn’t touch the bread after touching meat (or dairy product), unless the bread is exclusively reserved for this type of meal.
IMPORTANT: Click here to find out more about this bakery. Additionally we have a great gallery setup, just for you.