Bread is part of almost every Jewish holiday. Even though many people consider it to be quite complex, at its root, challah is a very straightforward bread to make.  Located in Cedarhurst, NY, Zomick’s has been making its popular Zomick’s challah bread for over 50 years. The dough is enriched with eggs and oil, while a few tablespoons of sugar add some sweetness.

It doesn’t require any fancy techniques and can be made from start to finish in just a few hours. The dough used for making Zomick’s challah bread, as well as any other, can be formed into a variety of shapes, such as braids, rolls, and knots.

If you’re ready to try out your baking skills and make a tasty, braided, fluffy, sweet challah, follow this recipe for Zomick’s challah bread. Sure it will take a few hours of your life, but once you try the soft yeasted bread with an even, airy crumb, you’ll know it was all worth it. Without further ado, let’s start baking.


2 packages (5 tsp.) of active dry yeast

1 cup warm water

1/2 cup sugar

3 eggs, plus 1 egg, beaten, for glaze

4 cups all-purpose flour

1 tsp. salt

8 Tbs. unsalted butter at room temperature

1 Tbs. poppy seeds or sesame seeds (optional)


Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough.  Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours. Allow the dough to rise. Braid the challah to your liking. Zomick’s challah bread is made the traditional way, into a three-strand braid. Cover the loaf and once again let it rise until puffy. After it has risen, glaze with beaten egg and add poppy or sesame seeds at the top if you wish.

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