What It Takes to Be a Successful Kosher Bakery

Kosher bakeries are traditionally intertwined with Jewish culture, religion and family life. In addition to being a place where one can find all sorts of celebratory baked goods for Jewish holidays, Zomick’s kosher bakery is also a hot spot for foodies and the health conscious.

Over the past few years, a growing number of people have started to look for kosher symbols on their food products, and not just for religious reasons, but because they believe the food is safer and better for their health. For example, part of keeping kosher means not mixing meat and milk products. So Zomick’s bakery offers a lot of dairy-free and meatless options, perfect for those on a vegetarian, vegan or lactose-free diet. The bakery also attracts a mix of Jewish and non-Jewish clientele.

There are many specifications to producing kosher baked goods, but for Zomick’s Bakery, this is the day-to-day routine and a standard the bakery committed to when it first opened in 1966. Just because a bakery sells items usually associated with Jewish cultures, such as bagels or matzah balls, it doesn’t mean it qualifies as a kosher bakery. In order to be kosher, a bakery can only use ingredients that have been certified as kosher and can only use kosher cooking methods. Kosher bakeries are regularly inspected and supervised by a rabbi.

Contrary to popular belief, rabbis do not bless food to make it kosher. Instead, a rabbi inspects the facilities to make sure they are up to kosher standards and that the ingredients used to make the food are kosher. A rabbi also examines how food is prepared. For example, a rabbi might check to see if a utensil came in contact with meat and dairy. To adhere to these rules, Zomick’s uses products that are certified by widely accepted kosher organizations.

Zomick’s bakery sells all kinds of traditional bread, like Zomick’s challah bread, as well as delicious pastries, buns, cookies, danishes, cakes and other sweet treats. For festive holidays, they also make seasonal treats such as babkas, rugelach and biscotti. The bakery also features classic kosher Jewish food baskets made from traditionally delicious recipes.

Bread sticks

Ingredients:

For the dough:

• 1 package dry yeast
• 100 ml milk
• 1 teaspoon sugar
• 700 g flour
• 250 g butter
• 100 g sour cream
• 1 egg
• 1 teaspoon salt

For the filling:

Pumpkin chocolate chip bread

This pumpkin chocolate chip bread is quick and easy to make and delicious way to make use of pumpkin. The pumpkin bread is lightly spiced, incredibly moist and totally delicious. What is special about this unusual pumpkin chocolate chip bread is that is made with pumpkin puree, egg substitute, brown sugar, pumpkin spice and evaporated milk, then baked. This bread can be served with whipped cream and can be enjoyed for afternoon tea, with morning coffee, or as healthy snack at any time of the day. Simply hollow out a pumpkin and fill it with your favorite stuffing.




This is really a pretty presentation. I've had many compliments for this unusual yet tasty pumpkin bread.

Ingredients:

For the Bread:

• 1 cup butter, softened 
• 1 cup granulated sugar 
• 3 eggs 
• 2 cups pumpkin pie mix 
• 3 cups all-purpose flour 
• 2 teaspoons baking soda 
• 2 teaspoons ground cinnamon 
• 3 teaspoons pumpkin pie spice 
• 4 cups miniature semisweet chocolate chips 
• 2 cups chopped walnuts 

Glaze:

• 3 cups powdered sugar 
• 4 to 5 teaspoons milk or whipping cream 

Method of preparation:

1. Heat oven to 200°C. Grease bottom only of 5x8-inch loaf pan with shortening or cooking spray.
2. In large mixing bowl, mix butter, granulated sugar, eggs and pumpkin; whisk with wire. Stir in the flour, 2 teaspoons baking soda, cinnamon and pumpkin pie spice. In the end stir in chocolate chips and chopped walnuts. Spread the completed mixture in pan.
3. Bake for about one hour or until toothpick inserted in center comes out clean. Cool for about 20-30 minutes, first remove it from pan and then set it to cooling rack. Cool completely, about 2 or more hours.
4. In separate small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over pumpkin chocolate bread loaf. Let glaze set up before slicing, about one hour.
5. Have it as a main or a side for a dinner party. It's a great base to add your own flair to, and great to have as snack after the gym after a long day.

This is an alternative recipe, brought to you by Zomick's Challah Bakery, is something that we would like to recommend it to you for the upcoming mother's day.

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 :)

Bread with fruits recipe

Ingredients:

For the dough:

• 13 g flour 
• 7.5 ounces butter 
• 1 egg 
• Pinch of salt 
• 3-4 tablespoons sugar 
• 1 package fresh yeast 
• Little grated lemon rind 
• 0, 2 dl milk 

Ingredients for the filling:

• 5 ounces nuts 
• 5 ounces raisins 
• 5 ounces finely chopped prunes 
• 5 ounces finely chopped dried apricots 
• 500 g flour 
• One teaspoon of lemon juice 

Ingredients for syrup:

• 20 g sugar 
• 2 glasses of water 
• Ingredients for coating: 
• 1 scrambled egg 
• 1-2 raw egg yolks 
• Several whole walnuts

Preparation:

1. In a bowl stir all the ingredients for the dough and knead smooth dough; leave the dough half hour aside to “rest”. 
2. Mix the fruit for filling, add flour and lemon juice; pour this mixture with syrup of water and sugar. 
3. Shape the dough in form of triangle. 
4. When the mixture for the filling is cooled pour it over the dough. Merge the sides of the triangle in a way in which you will get triangle again. Leave it to rest.
5. After 15-20 minutes coat the triangle with egg wash and decorate it with the whole walnuts or almonds. 
6. Place the bread in greased baking pan. Bake for about 40 minutes at 180°C. 

Tip:The syrup with which you should water the fruits must be dense.
This bread is tastier when it’s served cooled. You can serve it with coffee, tea or after lunch.

Enjoy!

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Homemade round loaf

This recipe is proof that healthy food can be very tasty. Particularly interesting about this recipe is that you don’t need to use flour; you can make it from the wheat grains.

Ingredients:

• 400 g wheat
• 200 g rye
• 50 g millet (peeled)
• 4 full tablespoons of corn bran
• Little water (as needed)
• 1 cube fresh yeast
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 tablespoons sesame seeds
• 2 tablespoons flax seed
• 2 tablespoons pumpkin seeds

Instructions:

1. Soak the wheat and rye in water two days before making the bread. The millet should be soaked in water but only one day or overnight.
2. Soak the bran in water 10-15 minutes before making the dough for the bread.
3. Grind the seeds when they are sodden and swollen.
4. Sesame seeds, flax seeds and pumpkin seeds can be blended or can be used whole.
5. Place all these ingredients in a bowl; add the sodden millet and bran, sugar, salt and yeast. Mix with a wooden spoon and start adding water. At first the mixture will be hard, maybe difficult to mix. If this is your case, then knead the dough by hand. Add water and knead until you get soft sticky dough.
6. When the dough is ready put it in a mold (I used two smaller molds) greased with butter or covered with baking paper. Cover the dough with kitchen rag and leave it to rest.
7. After one hour, put the bread to baking in preheated oven to 200 C for about one hour.

For more bread & loaf recipes visit http://zomickskosherbakery.com/ or for our specialized website for breads click here.