Author Rabbi Yaakov Goldstein

Matzah Brye:[1] How it is made: The Matzah is broken to pieces and then soaked in water until soft. It is then drained. One then beats a couple of eggs and mixes it with the matzo. It is then fried in a pan with butter or oil. Alternatively, it is […]

23. Kneidlach – Matzah balls:[1] What is it? Kneidlach, also known as matzo balls, are dumplings made from matzo meal [or bread crumbs as alternative], eggs, water, and oil or chicken fat. Their bread status:[2] Today’s commonly made Kneidlach have the status of bread of less than a Kezayis which […]

 22. Soaked bread – Bread that has soaked in cold water or other liquids:[1] Cold water: Bread that has soaked in cold water or other liquids has the same law as bread that was placed into a Keli Sheiyni [see Halacha 19C], and hence retains its blessing of Hamotzi even […]

21. Fried Matzah: If the Matzah is a Kezayis in size when fried:[1] Then irrelevant of the amount of oil used, even if the Matzah is deep fried, it remains Hamotzi. If the Matzah is less than a Kezayis in size prior to frying: If the Matzah was less than […]

20. Fried Bread – French Toast:[1] *The law below refers to panfried bread, or bread which sizzles in the oil but is not submerged within it. Regarding bread that is deep-fried it follows the same law as cooked bread, as explained above. A Kezayis in size when fried:[2] If one […]

19. Cooked bread – Blessing on Bread placed in soups, stew, or other dishes:[1] The law is that only baked dough receives the blessing of Hamotzi/Birchas Hamazon as opposed to cooked dough, as explained in Halacha 15??. Now, what is law regarding if a baked product was then cooked? Does […]

15. Boiled dough:[1] *Important note: This law refers specifically to cooked dough. For cooked bread [i.e. dough that has already been baked], see Halacha 17 ??! Definition: Dough which is cooked while submerged in water. The Law: While baked dough has the potential of becoming the blessing of Hamotzi, depending […]

18. Boiled dough that is then fried or baked:[1] Baked dough that was cooked: If one baked dough that was cooked, it returns to become Hamotzi and Birchas Hamazon, even if the pieces are less than a Kezayis. Fried dough that was cooked: If one baked the cooked dough in […]

Sufganiyot:[1] The before blessing of a deep fried, or jam filled, Sufganiya is Mezonos. Blessing during meal:[2] One is to recite the blessing of Mezonos upon eating a typical Sufganiya [deep fried and/or contains jam[3]] during a meal, if he is eating it for pleasure purposes. If, however, one is […]

16. Fried dough:[1] *Important note: This law refers specifically to fried dough. For fried bread [i.e. dough that has already been baked], see Halacha 18 ??! Non-Stick Coating or Greasing – Pan baked dough:[2] All dough made from five grain flour which is fried in a very small amount of […]

11. Oatmeal flake bread:[1] What is Oatmeal flake bread? Oatmeal flake bread is a type of bread made with oats, which gives it a hearty and wholesome flavor. This bread typically combines oatmeal flakes with whole wheat flour, all-purpose flour, water, yeast, and sometimes honey or molasses for a touch […]

9. Bran bread: What is it: Bran bread is typically called “bran bread,” but it can also be referred to as “whole wheat bran bread” or “bran loaf” depending on the specific recipe or regional terminology. It’s a type of bread that incorporates bran, which is the hard outer layer […]

Gluten free bread: What is gluten free? Gluten free breads are a generic name for all breads that are free of the protein compound found in grain called gluten. Gluten is a protein that is responsible for the chewy and sticky compound so common towards dough. People go gluten free […]

4. The type of flour – The five grains:[1] Bread can only become Hamotzi and require Birchas Hamazon if it is made of flour from one of the five grains. [To simplify it, the rule is that anything which is made from a flour that is defined as Chametz, can […]

3. What breads receive the blessing of Hamotzi: Bread is defined as a baked product made from dough of flour and liquid. Its flour and liquid can derive from many different sources, including but not limited to grain flour, legume flour, seed flour, and water or milk or juice. Hence, […]