In this installment
Chocolate Raisin Babka
Challah Loaf
Chocolate Raisin Babka
Babka is a sweet loaf, both fluffy and rich, kind of like a light textured coffee cake with a dense filling swirled throughout. Its origins date back five hundred years or so to Jewish communities in eastern Europe. The grandmothers of the shtetls probably made babka with leftover challah bread dough wrapped around nuts or jam. We’ve updated ours for modern tastebuds: rich butter, swirling chocolate and cinnamon, golden sultana raisins. It’s dense, intense, moist and delicious.
Challah Loaf
An everyday type of bread. Rich, slightly sweet, with a thin and golden crust, challah bread makes for a wonderful sandwich bread and delectable toast. Our challah is baked fresh before shipping and is best enjoyed within a day or two. We don’t recommend you freeze or reheat the challah in the oven because it doesn’t have a thick, crackly crust to keep the moisture in. Great toasted with a splattering of butter or really any time you’re looking for a soft, lighter than most slice of bread.At Zingerman’s Deli we use this bread for everything from French toast to bread pudding to Chicken Salad sandwiches (my personal favorite).