For Jessamyn Waldman Rodriguez, the bialy is the quintessential New York Jewish ethnic bread. And so the puffy onion-filled roll was one of the first recipes she developed after founding Hot Bread Kitchen. Here it is.
As the High Holy Days approach, Harlem-based bakery Hot Bread Kitchen is ramping up its challah production while educating an immigrant workforce, one loaf at a time.
There’s magic in this loaf, because along with sweet anise and caraway, it also contains the seeds of success for all the bakers who make it.