Tag #151777 - Interview #84041 (Yacob Hollander)

Housewives made bread at home once or twice a week depending on how big the family was. In each house there was a big Russian stove [7] with an oven. Every housewife knew how long she had to stoke her stove and how long it took for her bread to bake through. Most housewives baked bread on Friday morning since they had to bake challah bread for Sabbath as well. On Friday morning my mother always baked corn bread: it is delicious only while it’s fresh. She baked challah bread from the highest quality flour and bread for every day from lower quality flour. She pushed a baking tray with bread inside the oven and closed the door with clay. My mother always knew when she had to take the bread out: it was covered with crispy goldish crust. She kept it covered with flax cloth during a week and it never grew stale or mould.