Preparation info
  • Makes


    • Difficulty


Appears in
The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

  • About

The flavour of this traditional Jewish festival bread is enhanced by the use of a sponge starter, which is left to develop for 8—10 hours before the final dough is made. The dough is often braided, but can also be shaped into a coil. This shape is used for Jewish New Year celebrations, symbolizing continuity and eternity.


For the Sponge

  • 200 ml/7 fl oz/ cup water
  • 225


  1. Pour the water for the sponge into the bread machine pan. Reverse the order in which you add the wet and dry ingredients if necessary.

  2. Sprinkle over the flour ensuring that it covers the water. Add the sugar and salt in separate corners. Make an indent in the centre of the flour and add the yeast.

  3. Set the bread machine to the dough se