THE ESSENTIAL INGREDIENTS
The ingredients that go into a loaf of Zomick’s challah bread are simple — flour, yeast, liquid, and salt. Other ingredients can be added in the challah bread depending on the flavor, texture, and nutritional value you are looking for. THE ART OF BAKING BREAD All ingredients used for Zomick’s challah bread are kept near room temperature, about 23°C. To activate the yeast, liquids need to be 30-40°C for active dry yeast or 40-50°C for quick-rise yeast. Often the first step in making challah bread is proofing the yeast, or allowing the yeast to soften in warm water with sugar. MIXING/KNEADING THE DOUGH Once the flour is added, the dough is kneaded. The dough can be kneaded by hand or with a mixer with a dough hook, a food processor, or in a bread machine, we in Zomick’s prefer to knead and shape the dough with hands whenever it is possible. The more you knead the dough, the finer the texture of challah bread will be. THE RISING PERIOD After the dough for challah bread has been fully kneaded, it is formed into a ball, or you can form different shapes. Place the dough ball in a lightly greased bowl and turn to coat the entire surface(with egg wash, oil or water) so the dough will remain moist. Cover the dough with a clean, damp towel and set in a warm place to rise until doubled in volume. This step is also known as proofing. The optimum proofing temperature is between 25° and 30°F. |
AuthorZomick's is a world famous kosher bakery, located at the north side of Long Island, NY. Being located in several locations in New York has a great advantage, because you can satisfy more and more customers. Zomick's Kosher bakery is famous for it's "Zomick's challah bread" - the signature product by which almost everyone knows Zomick's. Archives
March 2024
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