Wednesday, April 30, 2014

Non kneading whole wheat bread

This recipe makes a really flavorful whole wheat loaf with a crispy crust. The mixture of flour complements each other giving an ‘airy’ texture and full flavor.
This foolproof, easy whole wheat bread recipe makes two loaves which are great for sandwiches or a heavenly cheesy toastie! All the better, as you can freeze one for fresh bread later!
This recipe makes a very good basic loaves, but it is also infinitely flexible. You can make many variants of breads with it, just by using different types of flour or adding herbs, nuts, cheese, olives, seeds, dried fruit and berries, or you can shape it into rolls. You don’t even need a loaf tin as the bread is baked on a baking tray.

non kneading whole wheat bread


Time for preparing: 45 minutes
Time for cooking: 45 minutes
Total time: 1 hour and 30 minutes

Ingredients:

  • 400 g whole wheat flour
  • 260 g white flour
  • 13 g fresh yeast 
  • 1½ teaspoon salt 
  • 1 teaspoon sugar 
  • 400 ml water
  • 2 cloves garlic

Preparation:

  1. Wrap garlic in foil and bake in oven at 180°C for about 30 minutes or until garlic is softened. Take baked garlic out of oven, let cool, peel with fork and smash.
  2. In plastic bowl set flour, water, sugar, salt and yeast. Add mashed garlic and with wooden spoon mix until all ingredients are combined well. 
  3. Cover dough with damp cloth and leave to rest for 14-18 hours. If dough is too warm feel free to put it in refrigerator. 
  4. To shape the bread carefully transfer dough into damp cloth dusted with corn flour and shape oblong form of the bread (with gently folding the dough). Wrap dough in cloth and leave it to rise again (for about 30 minutes up to 2 hours).
  5. Preheat the oven to 230°C, put the empty baking bowl in oven and heat it for a while. Transfer dough into the pan. Bake 30 minutes with covered pan, after 15 minutes bake with uncovered pan. Bread is baked when it gets nice golden color.
If you'd like, you can buy more breads that we think will be something special for you. When we mean special - we mean the special Zomick's challah bread recipe and the delicious challah breads that are found on Amazon. These products are only located on Amazon.com.
So what are you waiting for? This is your chance to make something great.

Monday, April 28, 2014

Cream Pie Recipe

This cream pie is simple, tasty, easy-to-make and also easy-to-eat.

cream pie

Instructions:

  • 2 sponge cake list 
  • 4 egg yolks 
  • 4 tablespoons sugar 
  • 2 tablespoon oil 
  • 2 tablespoons milk 
  • 4 tablespoons flour 
  • 8 egg whites 
  • 15 + 4 tablespoons sugar 
  • 2-3 vanilla sugar 
  • 4 vanilla pudding 
  • 1 liter of water 
  • 50 g icing sugar

Method of preparation:

  1. Beat the eggs along with sugar; add two tablespoons cooking oil and two tablespoons milk. At the end add the flour and stir with wooden spoon. Pour the mixture in pan with 25-35 cm dimensions.
  2. Bake at 180°C for about 15-20 minutes. 
  3. For this cake you’ll need two crusts.
  4. In another bowl add the pudding and 4 tablespoons sugar, mix with 200 ml water. Boil the rest 800 ml water and prepare the pudding with it.
  5. Beat the egg whites with 15 tablespoons sugar and add the prepared pudding. The pudding should double in volume. 
  6. Set the first crust on a dessert plate and smear it with the whole amount of filling and cover with the second crust. 
  7. Leave the cake aside to cool and sprinkle with powdered sugar or melted chocolate.

Enjoy!


Last but not least, Zomick's has so many profiles for you to visit, that we can currently recommend the one on behance.net.

Wednesday, April 23, 2014

Zomick's Bagels

A first class bagel experience is something deserved these days... Zomick's has you covered with a sweet recipe for delicious bagels. Here is how it goes:

Zomick's Bagels


Yield: 12

Ingredients:

  • 600 grams plain flour
  • 4 tablespoons sugar
  • 2 teaspoons kosher salt
  • 10 grams dried active baking yeast
  • 300 ml lukewarm water
  • 3 tablespoons butter 
  • 1 tablespoon sugar

Instructions:

  1. These little bread rings, Jewish in origin, are delicious teamed with savoury fillings. 
  2. Using the bread machine mix together 600 g flour, 4 tablespoons sugar, 2 teaspoons salt, yeast, water and butter in the bread machine on the manual setting. Remove from bread machine.
  3. Manually: Mix 300 g of the flour, 4 tablespoons sugar, 2 teaspoons salt and yeast. Heat water and butter to 50 degrees C. Add water to dry ingredients; beat 5 minutes at medium speed on mixer. Add 70 g flour; beat at high speed 5 minutes. Stir in more flour gradually to make stiff dough. Knead 10-13 minutes. Cover and let rise. Punch down. Cover; let rest 30 minutes.
  4. Divide the bagel dough into 12 pieces; shape 3 pieces into smooth balls. Make a 3 cm hole in each dough ball. Drop bagels into a large frying pan with water with 2 tablespoon sugar and 3 teaspoons salt in the water. Cook on medium low heat for 5 minutes, turn and cook 3 minutes; turn again, cook 2 minutes more. Drain bagels on towel. Repeat the same procedure for rest of dough. Place bagels on greased baking tray. The double cooking method – first by briefly poaching in boiling water, then baking – gives bagels their unique soft crumb and slightly chewy crust.
  5. Bake at 200°C 20 to 30 minutes. Remove bagels from towels and cool. If desired, before baking, make egg was with mixing 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy or caraway seeds.
To visit the creator of this recipe, go to Urbanspoon.com and find the best bakery in New York - Zomick's. For a shortlink, click here.

Monday, April 14, 2014

Coffee Cake Recipe


This is a recipe for a light and airy, coffee-flavored sponge cake. This coffee cake is great served as a dessert with cup of hot tasty coffee and sweetened cream or as an afternoon snack.

coffee cake


Perfect with a cup of tea!

I think nearly every family has a sour cream coffee cake recipe. This is an alternate version using plain yogurt in place of the sour cream.

If you love your coffee in the morning, you'll be sure to love this coffee cake. Use instant espresso granules for a more robust coffee flavor. You can use melted butter instead of the oil, if desired. You can also add 100g chocolate chips at the very end if you want a sweeter, more indulgent coffee taste. This cake is perfect as a light snack and perfect with a cup of coffee! Use your favorite coffee and decorate to your liking.

Ingredients:


Cake
  • 1 cup softened butter
  • 2 cups brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups yogurt


Cinnamon-Pecan Filling

  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 2 cups coarsely chopped toasted pecans
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamom


Directions:


  1. In a larger bowl, combine flour, baking soda, baking powder, and salt. In a smaller bowl, cream butter (or margarine) and sugar with electric beater. Add eggs, one at a time, beating well after each, add in vanilla. Add flour mixture alternately with yogurt.


To Assemble Coffee Cake

  1. Grease a 10-inch tube pan with cooking spray. Sprinkle 1/4 of the filling on the bottom of pan. Spread 1/3 of the cake batter over filling. Repeat process two times, ending with final 1/4filling. Bake at 200°C for 45 minutes or until a toothpick inserted in center of coffee cake comes out clean. Cool in pan and when cool, turn out upside down onto plate. Store the prepared cake in airtight container until ready to use.


Not to be forgotten... We would like you to visit https://addons.mozilla.org/en-us/firefox/user/zomickskosherbakery/. The end! :)

Tuesday, April 1, 2014

Kosher banana bread recipe




I used to make banana bread often, but because the recipe I was using contains sugar, dairy and eggs, I avoided eating more than one or two pieces a day. That was difficult to me because I’m big banana bread fan.

What I needed was banana bread without additional fats from dairy and eggs.

One week ago, I visited my friend Sally. Sally’s mother feasted us with delicious pieces of banana bread in combination with honey. When I tried the bread I was overjoyed by its taste.

I felt the bread was lighter than the one I was making; it didn't have the smell of milk neither eggs.

I asked Sally’s mother for the recipe and I realized that this recipe was what I was looking for long time.

Now I can make real sugar free banana bread which is easy-to-make, quick, but sill delicious and is perfect for breakfast or snack for the family or friends, and what’s most important is that this bread can be added on our list of kosher breads.

Unlike most banana bread recipes that contain sugar, dairy or eggs; this kosher bread uses none of them, but is still delicious. Feel free to substitute whole wheat flour for emmer flour and almond milk for soy milk.

Preheat oven to 180°C. Line a standard loaf pan with parchment paper.

In a mixing bowl add the ground emmer flour, baking soda, baking flour and the irreplaceable chia seeds. Chop the walnuts and pitted dates into small pieces. Add them to the flour mixture.

In another bowl, mix the liquid ingredients and add in mashed bananas and mixing constantly until you get homogeneous mixture.

Pour the liquid to the dry mixture, stir until well combined. Pour the batter into the prepared pan and bake in the previously preheated oven for about 1 hour.



For more information about this recipe visit http://www.yellowpages.com/inwood-ny/mip/zomicks-bakery-459454856. You can give a 5 star rating if you want :)