Home › Forums › Kosher Cooking! › Recipes › Shabbos Recipes › General Shabbos › Light /Dark loaf type Bilkelech served at Ateres Chynka- YUM!
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February 23, 2011 4:15 pm at 4:15 pm #595261OfcourseMember
1- Who makes them (theyre half white flour, half pumpernickel, about 5″ braided rectangle)?
2- Does anyone have a recipe for Challah with that texture, thery’re very fluffy?
February 23, 2011 10:01 pm at 10:01 pm #744248600 Kilo BearMemberBS”D
They are made by Mageifa Bakeries :).
February 23, 2011 11:30 pm at 11:30 pm #744249Boro Park GirlMemberI thought they were pretty weird. I think most people would rather a fresh all white bilkela. My young cousin thought it was chocolate flavored til she tasted it!
February 23, 2011 11:44 pm at 11:44 pm #744250yogiboobooMemberi love them too!
February 24, 2011 2:21 am at 2:21 am #744251OfcourseMemberBPG, you’ve seen them in Chynka too? Is that one of their specialties?
If anyone ever comes across them in a bakery or a recipe for similar, please post. Thanks.
February 24, 2011 3:39 pm at 3:39 pm #744252smartcookieMemberI think Weiss bakery in BP and Strauss bakery have them.
February 24, 2011 3:51 pm at 3:51 pm #744253OfcourseMembersmartcookie, thanks, thats my neck of the woods, Ill check them out iyH.
February 24, 2011 4:10 pm at 4:10 pm #744254AinOhdMilvadoParticipantThe catering halls in Williamsburg always have (at the smorg) those very small rolls, some braided, some horn shape, that are DEEEElicious!!! WAY Better than standard bilkelach!
Anyone know where THOSE come from???
February 24, 2011 4:17 pm at 4:17 pm #744255cherrybimParticipantI hate to pop your bubble, the dark is not pumpernickel; the dark braid is made with food coloring and the brain thinks it’s a different taste.
February 25, 2011 12:44 am at 12:44 am #744256smartcookieMemberYes cherrybim. They make it by adding a bit of cocoa into the dough. My mother in law did it for yom tov. It looks nicer than it is!
February 25, 2011 1:23 am at 1:23 am #744257sbMemberDoes anyone know how Strauss and Weiss’es Bakeries get the sesame seeds to stick on all sides?
We’ve been enjoying these challos forever but cannot figure out how to bake them ourselves.
Brush on some slightly whipped egg white all over the challah. When you sprinkle on the seeds they’ll stick to it. Then bake normally. — YW Mod.
February 25, 2011 1:49 am at 1:49 am #744258guy-ochoMemberits actually not cocoa. they add in caramel food coloring. you can get some from almost any bakery. just ask.
February 25, 2011 1:59 am at 1:59 am #744259smartcookieMemberSushi- as Mod said- brush challos with beaten egg before sprinkling seeds.
Guy- you can add cocoa to the dough too.
February 25, 2011 2:03 am at 2:03 am #744260guy-ochoMembernever knew that, thanx. i always went to the bakery and asked for coloring from the back, as you cant buy it in small containers.
February 25, 2011 5:25 am at 5:25 am #744261sbMemberThanks. Will try.
February 25, 2011 1:16 pm at 1:16 pm #744262cherrybimParticipantHow is it done when one braid is poppy and the other sesame?
February 25, 2011 1:20 pm at 1:20 pm #744263600 Kilo BearMemberBS”D
Yes, that is correct. Here in Ukraine that kind of bread, at least at our kosher bakery, is called “aromatic” and is clearly labeled as being regular bread colored and vaguely flavored with some sort of malt extract IIRC.
February 25, 2011 2:34 pm at 2:34 pm #744264smartcookieMemberSushi- when brushing with an egg, it also gives the Challah a nice shine when baked.
Cherry- it’s so simple! After brushing the egg, you sprinkle sesame seeds in some spots, and poppy seeds in the other spots, according to your liking!
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