Zomick’s Bread has been prepared according to the kashrut, which represents a set of rules found in the bible. In addition, the kashrut also lays out how foods can be prepared, which foods can be combined, and which combinations should be avoided. Zomick’s Bread has packaging that is marked with a kosher stamp to indicate that it has been prepared according to the strict guidelines of the kashrut.
The three basic concerns regarding bread are the ingredients, the equipment used to prepare the bread, and some additional rules that only pertain to bread.
When people at Zomick's kosher bakery are preparing bread, make sure that all the ingredients are kosher. In addition, wheat is by its nature always kosher, with no special considerations needed. Some very conservative Jews follow the practice of not eating wheat before a special sacrifice call Omer on the second day of Pesach. Bread that adheres to this rule is labeled as Yoshon. Since most breads are baked with animal fats and yeast, a rabbi must be present to ensure these and any other ingredients are kosher.
Utensils used to bake kosher bread cannot have been used to make foods that are not kosher. If they were used for something non-kosher, they have to be kashered, or cleansed in the proper manner using a high heat. The utensils are then ritually purified by a rabbi. Kosher bread also cannot be prepared on one of the holy days or the sabbath.
According to Zomick’s Bakery guys, you should break off a small portion of bread, about the size of an olive, when the bread is either in raw form or baked. And this small piece is called the challah. The challah is then burned by throwing it on the floor of the oven, after which it is thrown away. If this traditional kosher ritual isn't performed in the bakery, it can be performed at home before the bread is eaten to ensure the bread is kosher.
We proudly bake certified kosher and pareve dairy-free, as well as different specialty lines of Zomick’s Challah Recipe, vegan, vegetarian, diabetic-friendly sugar-free, and wheat-free, so that everyone can enjoy traditional Zomick’s Challah shipped fresh daily from Zomick’s Kosher Bakery.
Here at our bakery we like to think of the process of baking Zomick's challah as a mystical combination of art and science. It is not difficult at all, on the contrary, it can be a lot of fun while preparing and baking it in the oven. And this Zomick’s bread can be made in many different shapes.
This is one of the many recipes we use at our Zomick’s bakery:
• 400g flour
• 2 tablespoons honey
• 20g of fresh yeast
• 200ml of lukewarm water
• 2 eggs
• 40g melted butter
• 1 teaspoon salt
• Olive oil (optionally)
• 1 egg
While preparing the dough for Zomick’s challah recipe you’ll need to mix the yeast, honey, lukewarm water and some flour and let the yeast foaming. Cover it and put it in a warm place. Depending on the quality and freshness of yeast it can take up to 20 minutes. Be patient. Mix rest of the flour and salt into a bowl and add the yeast. Add water gradually to the flour and begin to knead.
Then add the melted butter with eggs, knead it into dough and leave it covered with plastic foil and wrapped in cloth, in a warm place to rise for 45 min. If the dough is too sticky grease your hands with olive oil while kneading.
After 45 min, take the dough knead it again and let it rest for another hour.
After an hour knead it one more time, divide the dough into 3 equal parts and form the Zomick’s challah bread. Heat up the oven to 200 C and while waiting to reach this temperature, grease the braided dough and leave it near the oven to warm and rise once again.
When the oven is heated, coat the bread in egg yolk and sprinkle it with sesame seeds.
Bake it for about half an hour until you get your homemade golden-brown challah bread.