Kosher Bread Pro

Pain de mie is the perfect kosher sandwich bread. Baked in a lidded Pullman pan that constrains its rise, this loaf emerges with a perfectly square cross-section, a fine, velvety crumb, and a thin, soft crust. It is the bread that makes sandwiches beautiful, toast uniform, and French toast elegant.

While pain de mie is French in origin, its precise, refined character appeals to the Jewish baker who values both form and function. By making it pareve with oil instead of butter, this version can accompany any meal. It slices cleanly, holds fillings without falling apart, and toasts to an even golden perfection.

This is the bread for people who care about their sandwiches. The tight, uniform crumb prevents fillings from soaking through, the soft crust eliminates the need for trimming, and the subtle sweetness complements both savory and sweet toppings.

What Makes This Special

• Pullman pan with lid — creates the signature square shape and ultra-fine crumb.
• Pareve formula — oil-based, suitable for any meal.
• Fine, uniform crumb — perfect for sandwiches and toast.
• Thin, soft crust — no tough crusts to deal with.

Kosher Observance & Halachic Notes

Ingredients

Step-by-Step Instructions

Step 1: Mix the Dough

Combine flour, salt, sugar, and yeast. Add oil, egg, and water. Mix on low 3 minutes, then medium 10 minutes until very smooth and elastic. The dough should be soft and supple with a silky surface.

Step 2: First Rise

Cover and rise 1 hour until nearly doubled.

Step 3: Shape

Punch down and turn onto a clean surface. Roll into a rectangle the width of your Pullman pan. Roll up tightly from the short end, pinching the seam. Place seam-side down in a greased 33 cm (13-inch) Pullman pan.

Step 4: Proof

Cover (without the lid) and proof 45–60 minutes until the dough rises to about 1.5 cm below the top of the pan. Slide the lid on. (If you don’t have a Pullman pan, use a regular loaf pan and cover tightly with greased foil.)

Step 5: Bake

Preheat to 190°C (375°F). Bake with the lid on for 30 minutes. Remove lid and bake 5–8 more minutes until the top is light golden and internal temp reaches 93°C (200°F). If using foil, remove for the last 5 minutes.

Step 6: Cool

Remove from pan immediately. Cool completely on a wire rack before slicing — at least 1 hour. Use a sharp serrated knife for thin, even slices.

Storage & Make-Ahead

• Room temperature: 4–5 days in a bread bag. The closed crumb retains moisture well.
• Freezing: Slice and freeze up to 3 months. Toast directly from frozen.
• Sandwich prep: Excellent bread for making sandwiches a day ahead — it does not get soggy.

Troubleshooting

Frequently Asked Questions

Do I need a Pullman pan?

A Pullman (pain de mie) pan with a sliding lid creates the signature square shape. Without one, use a standard loaf pan covered with greased foil weighted down with a baking sheet. The shape will not be perfectly square but the bread will be equally delicious.

Can I make this dairy?

Yes. Replace oil with 40 g softened butter and use milk instead of water for an even softer, richer crumb. Many traditional pain de mie recipes use butter and milk.

What is the best way to slice pain de mie?

Use a long, sharp serrated knife. Let the bread cool completely. Slice with a gentle sawing motion, letting the knife do the work. For uniform slices, use a bread slicing guide.

What sandwiches work best with this bread?

Everything. The uniform crumb and soft texture make it ideal for deli sandwiches, tuna salad, egg salad, grilled cheese, or simply buttered toast. It is also perfect for tea sandwiches and canapés.

Pogaca are the soft, pillowy Turkish cheese buns that melt in your mouth. In the Sephardic Jewish communities of Istanbul, these golden, sesame-topped buns were a staple of the desayuno — the elaborate Shabbat morning breakfast. Filled with tangy feta and stretchy kashkaval cheese, each pogaca is a self-contained package of savory, cheesy perfection.

The Turkish Jewish community has been baking pogaca for centuries, adapting the beloved Turkish snack to the rhythms of Jewish life. Unlike bourekas, which use flaky pastry, pogaca are made from a soft, enriched dough that stays tender for days. They are the ideal make-ahead food for Shabbat morning.

The beauty of pogaca is their simplicity. The dough comes together in minutes, the filling is mixed in a bowl, and the shaping is nothing more than wrapping and pinching. Even a beginner baker can produce bakery-quality results on the first try.

What Makes This Special

• Ultra-soft dough — yogurt in the dough creates an exceptionally tender crumb.
• Two-cheese filling — feta and kashkaval for tang and melt.
• Stays soft for days — perfect make-ahead for Shabbat breakfast.
• Beginner-friendly — no braiding, no shaping skill required.

Kosher Observance & Halachic Notes

Ingredients

Dough

Filling

• 150 g feta cheese, crumbled
• 100 g kashkaval or Gruyère, grated
• 2 Tbsp fresh parsley, chopped
• Black pepper to taste

Topping

• 1 egg yolk + 1 Tbsp water
• Sesame seeds or nigella seeds

Step-by-Step Instructions

Step 1: Mix the Dough

Combine flour, yeast, sugar, and salt. Add yogurt, oil, egg, and water. Mix until a soft, slightly sticky dough forms. Knead 5 minutes by hand or 3 minutes in a mixer. The dough should be very soft. Cover and rise 1 hour.

Step 2: Prepare Filling

Mix crumbled feta, grated kashkaval, parsley, and pepper.

Step 3: Shape

Divide dough into 16 pieces (~42 g each). Flatten each into a 10 cm circle. Place a tablespoon of filling in the center. Gather the edges up and pinch firmly to seal. Place seam-side down on a parchment-lined pan, spacing 3 cm apart.

Step 4: Proof

Cover and proof 30 minutes until puffy.

Step 5: Bake

Preheat to 180°C (355°F). Brush with egg yolk wash and sprinkle with sesame seeds. Bake 18–22 minutes until golden brown.

Storage & Make-Ahead

• Room temperature: 2–3 days in a bag. The yogurt keeps them soft.
• Freezing (baked): Up to 2 months. Reheat at 175°C for 8 minutes.
• Freezing (unbaked): Freeze shaped, unbaked pogaca. Bake from frozen, adding 5 minutes.

Troubleshooting

Frequently Asked Questions

What is kashkaval?

A semi-hard cheese common in Turkish, Balkan, and Sephardic cooking. It melts beautifully and has a nutty, slightly sharp flavor. Gruyère, Emmental, or aged provolone are good substitutes.

Can I use different fillings?

Absolutely. Try potato and onion (for a pareve version without the cheese), spinach and feta, or za’atar with cheese. The soft dough wraps around any filling.

Are these the same as bourekas?

No. Bourekas use flaky pastry (puff or phyllo), while pogaca use enriched bread dough. Pogaca are softer, puffier, and more bun-like. Both are beloved in Turkish-Jewish cuisine.

Can I make mini pogaca for a party?

Yes! Divide into 32 pieces instead of 16 for bite-sized party buns. Reduce bake time by 3–4 minutes.

Challah doughnuts are what happens when the richest bread dough meets the deep fryer. These are not your standard sufganiyot — they use a full-bodied challah dough, extra-eggy and enriched with honey, producing a doughnut that is impossibly tender, slightly sweet, and stays soft for days.

The idea is brilliantly simple: challah dough is already one of the most indulgent bread doughs in Jewish baking. By portioning it into rounds and frying instead of baking, you get doughnuts with a delicate, bread-like interior, a thin crispy shell, and all the honeyed depth of your Friday night bread.

Fill them with jam for a classic approach, with pastry cream for elegance, or simply roll them in cinnamon sugar and eat them plain. They are magnificent any way you serve them, and they make Hanukkah (or any Tuesday) feel like a celebration.

What Makes This Special

• Challah dough base — richer, eggier, and more tender than standard doughnut dough.
• Honey sweetness — subtle, complex sweetness from honey rather than just sugar.
• Pareve — no dairy, suitable for any meal including after meat.
• Versatile fillings — jam, custard, chocolate, or cinnamon sugar.

Kosher Observance & Halachic Notes

Ingredients

Dough

For Frying

• Neutral vegetable oil (at least 8 cm deep in pot)

Toppings

• Granulated sugar, cinnamon sugar, or powdered sugar
• Optional fillings: strawberry jam, pastry cream, chocolate ganache

Step-by-Step Instructions

Step 1: Mix the Dough

Combine flour, salt, sugar, and yeast. Add eggs, honey, oil, vanilla, and water. Mix on low 3 minutes, then medium 8 minutes until smooth and elastic. The dough should be soft and slightly tacky.

Step 2: First Rise

Cover and rise 1.5 hours until doubled.

Step 3: Shape

Turn out on a lightly floured surface. Roll to 1.5 cm (5/8 inch) thickness. Cut with an 8 cm (3 inch) round cutter. Reroll scraps once. Place rounds on parchment-lined sheets, cover, and proof 30–40 minutes until puffy.

Step 4: Heat Oil

Fill a heavy pot with oil to 8 cm depth. Heat to 170°C (340°F). Use a thermometer — temperature control is critical. Line a sheet pan with paper towels.

Step 5: Fry

Gently lower 3–4 doughnuts into the oil. Fry 2–3 minutes per side until deep golden brown. The doughnuts should puff significantly. Remove with a slotted spoon to the paper towel-lined pan. Maintain oil temperature between 165–175°C (330–345°F).

Step 6: Finish

While still warm, roll in sugar or cinnamon sugar. For filled doughnuts, let cool slightly, poke a hole in the side with a chopstick, and pipe in filling using a pastry bag with a round tip.

Storage & Make-Ahead

• Day-of: Best eaten within hours of frying.
• Room temperature: Acceptable for 1 day if unfilled. Filled doughnuts should be eaten same day.
• Dough make-ahead: Refrigerate after first rise for up to 24 hours. Cut, proof, and fry the next day.

Troubleshooting

Frequently Asked Questions

How are these different from sufganiyot?

Sufganiyot use a standard enriched dough. Challah doughnuts use the richer, eggier, honey-enriched challah formula. The result is more tender, more flavorful, and stays softer longer. Think of it as a premium version.

Can I bake these instead of frying?

You can bake at 190°C (375°F) for 12–15 minutes for baked doughnut rolls. They will not have the crispy fried exterior but will still be delicious. Brush with melted butter or oil after baking and roll in cinnamon sugar.

What oil is best for frying?

Neutral oils with high smoke points: canola, sunflower, or peanut oil (if no allergies). Avoid olive oil for frying — its smoke point is too low. Ensure the oil has a reliable kosher certification.

Can I use challah dough I already made?

Yes! If you have leftover challah dough from a Shabbat bake, it makes excellent doughnuts. Cut, proof, and fry as directed.

Syrian ka’ak are the sesame-coated bracelet cookies that have sweetened celebrations in the Syrian Jewish community for generations. Golden rings of tender dough, fragrant with mahlab and anise, encrusted with toasted sesame seeds — they are as beautiful as they are delicious, and they are deeply woven into the fabric of Syrian Jewish life.

In Aleppo and Damascus, ka’ak were baked for every joyous occasion: britot, engagements, holidays, and the weekly Shabbat. Their ring shape symbolizes continuity and wholeness, making them especially meaningful for celebrations of new beginnings. The mahlab — ground cherry pit kernel — gives them an utterly distinctive flavor that is floral, slightly nutty, and unmistakably Syrian.

These are not soft, chewy cookies. They are meant to be firm, dry, and perfect for dunking in tea or Arabic coffee. They keep for weeks in a tin, which made them ideal for sending as gifts and including in mishloach manot.

What Makes This Special

• Mahlab and anise — the signature Syrian flavor combination, floral and aromatic.
• Sesame seed coating — a thick crust of toasted sesame for crunch and nuttiness.
• Ring shape — symbolizes continuity and joy in Syrian Jewish tradition.
• Incredible keeping quality — stays fresh for weeks, perfect for gifts and shipping.

Kosher Observance & Halachic Notes

Ingredients

Coating

• 150 g (1 cup) sesame seeds
• 1 egg white, lightly beaten

Step-by-Step Instructions

Step 1: Mix Dry Ingredients

Whisk flour, sugar, salt, baking powder, mahlab, and ground anise in a large bowl.

Step 2: Add Wet Ingredients

Add oil, eggs, water, and vanilla. Stir until a smooth, pliable dough forms. The dough should not be sticky. Knead briefly by hand for 1–2 minutes until uniform.

Step 3: Shape

Pinch off walnut-sized pieces (about 25 g each). Roll each into a rope 12–15 cm (5–6 inches) long. Join the ends to form a ring, pressing firmly to seal. You should have about 30 rings.

Step 4: Coat with Sesame

Spread sesame seeds on a plate. Brush or dip each ring in beaten egg white, then press both sides into sesame seeds until generously coated.

Step 5: Bake

Preheat oven to 175°C (350°F). Place rings on parchment-lined sheet pans, spacing 2 cm apart. Bake 18–22 minutes until golden and the sesame seeds are toasted. The cookies will firm as they cool.

Storage & Make-Ahead

• Room temperature: 3–4 weeks in an airtight container. They actually improve after a day or two.
• Shipping: These ship beautifully. Pack tightly in a tin with wax paper between layers.

Troubleshooting

Frequently Asked Questions

Where can I find mahlab?

Middle Eastern grocery stores carry mahlab (also spelled mahleb or mahaleb). It is sold whole or ground. Buy whole kernels and grind in a spice grinder for the best flavor. Online specialty spice shops also carry it.

Can I omit the mahlab?

You can, but the cookies will lose their distinctive Syrian character. If mahlab is unavailable, substitute a combination of ¼ tsp almond extract and ¼ tsp vanilla extract, though the flavor will be different.

What is the proper way to eat ka’ak?

Traditionally, ka’ak are served with Arabic coffee or tea. They are firm cookies meant for dunking — dip one end into your coffee and enjoy the contrast of crispy sesame and the warm, spiced dough softened by the hot drink.

Are these the same as Jerusalem ka’ak?

No. Jerusalem ka’ak (ka’ak al-Quds) are large sesame bread rings sold by street vendors. Syrian ka’ak are small, sweet cookies. They share the sesame coating and ring shape but are entirely different in size, texture, and purpose.

Sourdough babka is the ultimate expression of patience rewarded. By replacing commercial yeast with a mature sourdough levain, you unlock a babka of extraordinary complexity — one with a subtle tang that plays against the bittersweet chocolate, a crumb so tender it pulls apart in feathery layers, and a depth of flavor that takes 18 hours to develop and about 18 seconds to fall in love with.

This is not a shortcut recipe. The levain must be built, the enriched dough developed slowly, the cold retard allowed to work its magic overnight. But the result is a babka that stands apart from anything made with instant yeast — more nuanced, more complex, more deeply satisfying.

The sourdough also contributes to shelf life. Wild fermentation produces organic acids that naturally preserve the bread, keeping your babka fresh and moist for days longer than a conventional version.

What Makes This Special

• Sourdough levain — wild yeast creates complex, tangy flavor that balances chocolate richness.
• 18-hour process — slow fermentation for maximum depth.
• Superior shelf life — organic acids from fermentation keep the babka fresh longer.
• Pareve — uses oil instead of butter for a pareve sourdough babka.

Kosher Observance & Halachic Notes

Ingredients

Levain

• 40 g mature starter
• 80 g bread flour
• 80 g warm water

Dough

Chocolate Filling

• 200 g pareve dark chocolate (60–70%), chopped
• 60 g neutral oil
• 40 g cocoa powder
• 60 g powdered sugar
• Pinch of salt

Simple Syrup

• 100 g sugar + 100 g water, simmered until dissolved

Step-by-Step Instructions

Step 1: Build Levain (Evening, Day 1)

Mix starter, flour, and water. Cover and ferment 8–10 hours until doubled and bubbly.

Step 2: Mix Dough (Morning, Day 2)

Combine flour, sugar, and salt. Add ripe levain, eggs, oil, water, and vanilla. Mix on low 3 minutes, then medium 10–12 minutes until very smooth and elastic. Sourdough enriched doughs take longer to develop than yeasted versions — be patient.

Step 3: Bulk Ferment

Cover and ferment 3–4 hours at room temperature, performing 2 stretch-and-folds in the first 2 hours. The dough should increase by about 50%.

Step 4: Cold Retard

Refrigerate the dough 4–8 hours (or overnight). This firms the dough for easier handling and develops flavor.

Step 5: Prepare Filling

Melt chocolate with oil in a double boiler. Stir in cocoa, powdered sugar, and salt. Cool until spreadable.

Step 6: Roll, Fill, and Shape

Divide dough in half. Roll each into a 40 × 30 cm rectangle. Spread chocolate filling evenly. Roll tightly from the long side. Slice lengthwise, twist the halves with cut sides up, and place in greased loaf pans.

Step 7: Final Proof

Cover and proof at room temperature 2–3 hours until the dough rises above the pan rim and jiggles when tapped. This takes longer than yeasted babka — be patient.

Step 8: Bake

Preheat to 175°C (350°F). Bake 35–40 minutes until internal temp reaches 88°C (190°F). Brush with simple syrup while hot. Cool in pans 15 minutes, then unmold.

Storage & Make-Ahead

• Room temperature: 4–5 days. Sourdough babka keeps longer than yeasted.
• Freezing: Up to 3 months. The sourdough helps it freeze and thaw beautifully.

Troubleshooting

Frequently Asked Questions

How is sourdough babka different from regular babka?

The sourdough version has a more complex, slightly tangy flavor that balances the chocolate beautifully. It takes longer to make (18 hours vs. 5 hours) but keeps fresh longer and has a more developed crumb structure.

Can I use the same filling as regular chocolate babka?

Yes. Any babka filling works — chocolate, cinnamon, halvah, or savory options. The sourdough dough is a versatile base.

Do I need an active sourdough starter?

Yes. Your starter should be healthy and active, doubling within 4–8 hours of feeding. An inactive starter will not leaven the rich dough properly.

Can I add commercial yeast as insurance?

You can add 3 g (1 tsp) instant yeast to ensure a rise, but you lose some of the pure sourdough character. It is a good option for your first attempt.

Challah croutons are the smartest thing you can do with day-old challah. Those golden cubes of leftover Shabbat bread, tossed in olive oil and herbs, baked until crackling crisp on the outside and still slightly tender within — they transform every salad, soup, and snack plate they touch.

In a kitchen that observes bal tashchit (the prohibition against waste), stale challah is not a problem but an opportunity. The same enriched dough that made your Friday bread magnificent makes croutons that are leagues ahead of anything from a box. The honey and egg in the challah caramelize in the oven, creating a depth of flavor that plain bread croutons cannot match.

This is a 15-minute active recipe that turns what might have been wasted into something people fight over at the salad bowl.

What Makes This Special

• Challah base — enriched dough makes richer, more flavorful croutons than plain bread.
• Zero waste — honors bal tashchit by transforming leftovers into something delicious.
• Customizable herbs — za’atar, Italian herbs, garlic, or everything seasoning.
• 15 minutes of work — the oven does the rest.

Kosher Observance & Halachic Notes

Ingredients

• 500 g (about ½ large loaf) day-old challah, cut into 2 cm cubes
• 60 ml (¼ cup) extra-virgin olive oil
• 1 tsp garlic powder
• 1 tsp dried herbs (oregano, thyme, or za’atar)
• ¾ tsp fine sea salt
• ½ tsp freshly ground black pepper
• Optional: ¼ tsp smoked paprika

Step-by-Step Instructions

Step 1: Prepare

Preheat oven to 190°C (375°F). Cut challah into roughly 2 cm (3/4 inch) cubes. Irregular shapes are fine — they create varied textures.

Step 2: Season

In a large bowl, toss challah cubes with olive oil, garlic powder, herbs, salt, pepper, and paprika (if using). Use your hands to ensure every cube is coated.

Step 3: Bake

Spread in a single layer on a large sheet pan. Bake 15–20 minutes, tossing halfway through, until golden and crispy on all sides. They should be crunchy outside but may retain a slight chewiness inside. For extra-crispy croutons, bake 3–5 minutes longer.

Step 4: Cool

Let cool completely on the pan. They will crisp further as they cool.

Storage & Make-Ahead

• Room temperature: 7–10 days in an airtight container or jar.
• Freezing: Not recommended — they last so long at room temp that freezing is unnecessary.
• Re-crisping: If they soften, 5 minutes at 175°C (350°F) restores the crunch.

Troubleshooting

Frequently Asked Questions

What salads pair best with challah croutons?

Caesar salad is the classic. They are also incredible on Israeli salad, fattoush (use za’atar seasoning), or any green salad with a tangy vinaigrette. The slight sweetness of challah croutons pairs beautifully with bitter greens.

Can I use fresh challah?

Day-old or slightly stale challah works best. Fresh challah is too soft and will compress when cut. If using fresh, cube it and let it sit uncovered for a few hours to dry out slightly.

What other uses do challah croutons have?

Top soups (especially creamy butternut squash or tomato), use as a base for stuffing, sprinkle over casseroles before baking, or eat them as a crunchy snack straight from the jar.

Can I make sweet croutons?

Yes! Toss cubes with melted coconut oil, cinnamon, and sugar instead of savory seasonings. Bake the same way. Incredible on fruit salads, yogurt bowls, or ice cream.

Everything bialys combine two of New York’s greatest Jewish bread traditions into one extraordinary roll. The classic bialy — that onion-centered, chewy roll from Białystok — meets the everything bagel seasoning that has conquered American breakfast culture. The result is a bialy with all the savory, garlicky, seedy crunch of an everything bagel plus the soft, puffy, onion-filled center that makes bialys unique.

Unlike bagels, bialys are never boiled. They go straight from shaping to the oven, producing a roll that is softer, lighter, and more bread-like than its boiled cousin. The depression in the center — filled with caramelized onions and now crowned with everything seasoning — is what sets the bialy apart from every other roll in the world.

This version honors the bialy’s heritage while embracing the modern everything craze. The seasoning mix — sesame, poppy, garlic, onion, and salt — coats the outside while the traditional caramelized onion filling anchors the center. It is the best of both worlds.

What Makes This Special

• Everything seasoning — sesame, poppy, garlic, onion, and salt coating the exterior.
• Classic onion center — the traditional bialy filling, slightly caramelized and savory.
• Not boiled — lighter and softer than bagels, with a tender chew.
• No eggs, no oil in dough — naturally lean and simple.

Kosher Observance & Halachic Notes

Ingredients

Dough

Onion Filling

• 2 medium onions, finely diced
• 2 Tbsp vegetable oil
• 1 tsp poppy seeds
• ½ tsp salt

Everything Seasoning

• 2 Tbsp sesame seeds (white)
• 2 Tbsp poppy seeds
• 1 Tbsp dried minced garlic
• 1 Tbsp dried minced onion
• 1 Tbsp flaky sea salt

Step-by-Step Instructions

Step 1: Make the Dough

Combine flour, salt, yeast, and sugar. Add water and mix on low 3 minutes, then medium 8 minutes until smooth and elastic. The dough should be firm but supple — drier than challah, similar to bagel dough. Cover and rise 1 hour.

Step 2: Cook the Onion Filling

Heat oil in a skillet over medium heat. Cook diced onions, stirring occasionally, for 12–15 minutes until soft and lightly golden. Add poppy seeds and salt. Cool completely.

Step 3: Mix Everything Seasoning

Combine all seasoning ingredients in a shallow bowl or plate.

Step 4: Shape

Divide dough into 12 pieces (~71 g each). Roll each into a smooth ball. Cover and rest 15 minutes. Flatten each ball into a disc about 10 cm (4 inches) across. Using your thumbs and fingers, press the center to create a wide depression, leaving a 2 cm raised border. The center should be very thin but not torn.

Step 5: Fill and Top

Brush or spray the tops with water. Press the border into the everything seasoning to coat. Place a heaping tablespoon of onion filling in each center depression. Place on parchment-lined sheet pans.

Step 6: Proof and Bake

Let rest 20 minutes. Preheat oven to 230°C (450°F). Bake 12–15 minutes until the borders are golden and the seasoning is toasted. The bialys should be puffed around the edges with the onion filling nicely set in the center.

Storage & Make-Ahead

• Room temperature: Best day-of. Store in a paper bag for 1 day.
• Freezing: Freeze baked bialys up to 2 months. Reheat at 190°C (375°F) for 5–7 minutes.
• Best reheated: Unlike bagels, bialys are best toasted or warmed before eating on day 2.

Troubleshooting

Frequently Asked Questions

What is the difference between a bialy and a bagel?

Bialys are never boiled. They are shaped with a depression in the center (not a hole), filled with onion, and baked directly. The result is softer and lighter than a bagel, with a breadier texture.

Do I need to toast bialys?

Fresh bialys are perfect untoasted. Day-old bialys benefit from a quick toast or warm-up in the oven. Unlike bagels, they should not be split and toasted — eat them whole or torn.

What toppings go well?

Cream cheese is classic. Smoked salmon and cream cheese on a bialy is arguably better than a bagel version — the onion filling adds a built-in flavor layer. Also excellent with butter, hummus, or avocado.

Can I make plain bialys without everything seasoning?

Of course. The traditional bialy has no exterior seasoning at all — just the onion filling. The everything seasoning is our modern twist. Try both and see which you prefer.

Rosemary focaccia is the Italian-Jewish flatbread that proves simplicity is the ultimate sophistication. A pillowy, olive-oil-drenched slab, dimpled with fingertips and scattered with fresh rosemary needles and flaky salt. It is bread reduced to its most essential and most glorious form.

Italian Jews have been baking focaccia for centuries, long before it became a worldwide favorite. In the Jewish quarters of Genoa and Livorno, focaccia was everyday bread — torn, shared, dipped in olive oil, and eaten with tomatoes and olives. It was the bread of the comunità, baked communally and broken together.

This recipe is intentionally high-hydration, producing a dough that is wet, bubbly, and requires almost no kneading. The generous olive oil creates a crispy, golden bottom and a cloud-soft interior. The rosemary perfumes every bite.

What Makes This Special

• High hydration (80%) — wet dough creates an incredibly airy, open crumb.
• Generous olive oil — both in the dough and in the pan for a crispy, golden bottom.
• No-knead method — stretch-and-fold technique, no stand mixer required.
• Fresh rosemary and flaky salt — the classic topping that needs no improvement.

Kosher Observance & Halachic Notes

Ingredients

Toppings

• 3–4 sprigs fresh rosemary, leaves stripped
• Flaky sea salt (Maldon)
• Optional: cherry tomatoes, olives, thinly sliced onions

Step-by-Step Instructions

Step 1: Mix

Combine flour, salt, yeast, and honey in a large bowl. Add water and 30 g olive oil. Stir with a spatula until no dry flour remains. The dough will be very wet and shaggy. Cover and rest 15 minutes.

Step 2: Stretch and Fold

Perform 3 sets of stretch-and-folds at 30-minute intervals. Wet your hands, grab one side of the dough, stretch it up, and fold over. Rotate and repeat 4 times per set. After 3 sets, the dough should be smooth and elastic.

Step 3: First Rise

Cover and rise 1 hour until nearly doubled.

Step 4: Pan and Dimple

Pour 45 g olive oil into a 33 × 23 cm (13 × 9 inch) sheet pan or a 30 cm (12 inch) round pan. Scrape the dough into the pan. Using oiled fingertips, gently stretch and press the dough to fill the pan, dimpling the surface deeply. If the dough resists, rest 10 minutes and try again. Drizzle remaining olive oil over the top.

Step 5: Second Rise

Cover and proof 30–45 minutes until puffy and bubbly.

Step 6: Top and Bake

Preheat oven to 220°C (425°F). Re-dimple the surface gently. Press rosemary leaves into the dimples. Sprinkle generously with flaky salt. Bake 22–28 minutes until golden on top and deeply golden on the bottom (lift an edge to check).

Step 7: Serve

Let cool in the pan 5 minutes, then slide onto a cutting board. Cut into squares or rectangles. Serve warm.

Storage & Make-Ahead

• Room temperature: Best day-of. Reheat at 190°C (375°F) for 5 minutes to re-crisp.
• Freezing: Freeze baked focaccia up to 2 months. Reheat from frozen at 190°C for 10 minutes.
• Overnight option: After mixing, refrigerate the dough overnight. Next day, pour into oiled pan, let rise 1–2 hours at room temperature, then bake.

Troubleshooting

Frequently Asked Questions

Can I use dried rosemary?

Fresh rosemary is far superior here. Dried rosemary becomes hard and poky when baked on top of bread. If you must, use dried rosemary mixed into the dough rather than on top.

What other toppings work?

Focaccia is endlessly customizable: halved cherry tomatoes, pitted olives, thinly sliced red onion, za’atar, caramelized onions, or simply more olive oil and salt. For a grape focaccia (focaccia con l’uva), press halved grapes into the dough.

Why so much olive oil?

The generous oil is essential. It creates the crispy, golden bottom crust, keeps the interior moist, and gives focaccia its characteristic richness. Do not reduce the oil.

Can I make focaccia for Shabbat?

Absolutely. It makes wonderful lechem mishneh, though you will need two pieces. Bake two half-sheet pans, or one large and cut it before Shabbat.

Savory babka takes the beloved swirled bread in a bold new direction. Instead of chocolate or cinnamon, this babka is filled with vibrant basil pesto, stretchy mozzarella, and sun-dried tomatoes. When sliced, it reveals dramatic green-and-gold swirls that look like a work of art and taste like the best parts of Italian and Jewish cooking combined.

Savory babka has taken the food world by storm, and for good reason. The enriched, buttery dough of traditional babka is the perfect canvas for savory fillings. The technique is identical — fill, roll, twist, and bake — but the result is a completely different eating experience. This is bread that belongs at a dinner party, alongside a salad and a glass of wine.

The dairy ingredients (butter in the dough, mozzarella in the filling) make this babka rich and indulgent. Plan it for a dairy Shabbat lunch, a Shavuot meal, or any occasion where savory, cheesy bread will be appreciated.

What Makes This Special

• Pesto and cheese filling — vibrant basil pesto with mozzarella and sun-dried tomatoes.
• Dramatic swirl — green and gold layers create a stunning cross-section.
• Buttery enriched dough — the same tender babka dough, made dairy for richness.
• Savory twist — all the technique of traditional babka, none of the sugar.

Kosher Observance & Halachic Notes

Ingredients

Dough

Pesto Filling

• 120 g (1/2 cup) basil pesto (store-bought or homemade)
• 150 g mozzarella, shredded
• 60 g sun-dried tomatoes, chopped
• 30 g Parmesan, grated
• Freshly ground black pepper

Topping

• 1 egg + 1 Tbsp water (egg wash)
• Flaky salt
• Grated Parmesan

Step-by-Step Instructions

Step 1: Mix the Dough

Combine flour, sugar, salt, and yeast. Add eggs, milk, and softened butter. Mix on low 3 minutes, then medium 8–10 minutes until smooth and elastic. The dough should pull from the bowl sides.

Step 2: First Rise

Cover and rise 1.5 hours. Then refrigerate 1 hour to firm the butter.

Step 3: Roll and Fill

Divide dough in half. Roll each piece into a rectangle 35 × 25 cm. Spread half the pesto over the surface, leaving a 1 cm border. Scatter mozzarella, sun-dried tomatoes, and Parmesan over the pesto. Season with pepper.

Step 4: Roll, Twist, and Pan

Roll tightly from the long edge. Using a sharp knife, slice the log lengthwise down the middle, exposing the layers. Twist the two halves around each other, cut sides up. Fit into a greased 23 × 13 cm (9 × 5 inch) loaf pan. Repeat with the second portion.

Step 5: Proof

Cover and proof 45–60 minutes until risen above the pan rim.

Step 6: Bake

Preheat to 175°C (350°F). Brush with egg wash, sprinkle with flaky salt and Parmesan. Bake 30–35 minutes until golden and internal temp reaches 88°C (190°F). Cool in pan 15 minutes, then unmold.

Storage & Make-Ahead

• Room temperature: 1–2 days. Best served warm or toasted.
• Freezing: Freeze baked babka up to 2 months. Reheat at 175°C for 10 minutes.
• Serve warm: Savory babka is best warm when the cheese is still slightly melty.

Troubleshooting

Frequently Asked Questions

Can I make this pareve?

Use margarine for the dough, pareve cream cheese or cashew cream for richness, and skip the mozzarella. The filling won’t be as stretchy, but it will still be delicious. Sun-dried tomato and olive tapenade is a good pareve filling alternative.

What other savory fillings work?

The options are endless: caramelized onion and Gruyère, roasted garlic and herb butter, olive tapenade, harissa and feta, or sautéed mushroom and thyme. Use the same technique with any paste-like filling.

Is savory babka traditional?

Sweet babka is the tradition, but savory variations have become popular in Israeli bakeries and modern Jewish cooking. The technique is traditional even if the filling is contemporary.

When should I serve this?

Savory babka is perfect for a dairy Shabbat lunch, a Shavuot brunch, or as an appetizer at a dinner party. It also makes extraordinary toast the next day.

Chocolate challah turns Friday night into a celebration for chocolate lovers. Picture a deeply braided loaf, dark as mahogany, with cocoa running through every strand and pockets of melted chocolate chips in every bite. This is challah for people who believe that Shabbat dessert should start with the bread.

The cocoa-enriched dough is softer and more tender than classic challah, with a faintly bittersweet flavor that balances beautifully against the honey and eggs. When it bakes, your kitchen fills with an aroma that is equal parts bakery and chocolate shop. Children will appear from nowhere. Adults will hover by the oven.

Despite its indulgent appearance, chocolate challah follows all the same halachic requirements as traditional challah. It is pareve, it requires hafrashat challah, and it makes a stunning lechem mishneh for Shabbat. It just happens to also make the world’s best French toast the next morning.

What Makes This Special

• Dutch-process cocoa — creates deep chocolate color and smooth flavor without bitterness.
• Chocolate chips throughout — melty pockets of chocolate in every slice.
• Same challah technique — braided beautifully, just as meaningful for Shabbat.
• Stunning visual impact — dark braids with a glossy egg wash finish.

Kosher Observance & Halachic Notes

Ingredients

Step-by-Step Instructions

Step 1: Mix Dry Ingredients

Whisk flour, cocoa, salt, sugar, and yeast. Sift the cocoa first if lumpy.

Step 2: Mix the Dough

Add eggs, honey, oil, vanilla, and warm water. Mix on low 3 minutes, then medium 10 minutes. The dough will be darker and slightly stickier than regular challah. It should pass the windowpane test — the membrane will be brown but still translucent.

Step 3: Add Chocolate Chips

Fold in chocolate chips on low speed for 30 seconds.

Step 4: Hafrashat Challah

Separate challah with a bracha (see Halachic Notes).

Step 5: First Rise

Cover and rise 1.5–2 hours until doubled.

Step 6: Shape

Divide into 2 portions, each into 3 or 4 strands. Braid into loaves. Place on parchment-lined pans.

Step 7: Second Rise

Proof 45–60 minutes until puffy.

Step 8: Bake

Preheat to 175°C (350°F). Brush with egg wash (the dark dough makes it harder to judge color — use a thermometer). Bake 28–33 minutes until internal temp reaches 88°C (190°F). The crust will look very dark — this is normal. Cool 20 minutes before slicing.

Storage & Make-Ahead

• Room temperature: 2–3 days. The cocoa and oil keep it moist.
• Freezing: Up to 3 months wrapped tightly.
• Day-old: Makes the most incredible chocolate French toast. Dip in a vanilla egg mixture and pan-fry. Life-changing.

Troubleshooting

Frequently Asked Questions

Can I use natural cocoa instead of Dutch-process?

Dutch-process is strongly recommended. Natural cocoa is more acidic and can interfere with yeast activity, producing a denser loaf with a harsher flavor. If you must substitute, add ½ tsp baking soda to neutralize the acidity.

Can I make this dairy with real chocolate?

Yes. Use dairy chocolate chips or chopped chocolate. This changes the kosher classification to dairy. Some bakers add a tablespoon of melted butter to the dough for extra richness.

Is chocolate challah appropriate for Shabbat?

Absolutely. It meets all halachic requirements for lechem mishneh. The bracha is HaMotzi. The chocolate is a flavor addition, not a change in the bread’s status. Many families use it for special Shabbatot or as a treat for children.

How do I braid dark dough without it looking muddy?

Work with well-floured hands and surface. The dark color actually makes the braid pattern more visible — the twists and folds catch light beautifully against the deep brown.