[Sca-cooks] "Actual bread?" WAS gingerbrede

[Phil Troy / G. Tacitus Adamantius]

On Sep 17, 2009, at 9:59 PM, lilinah at earthlink.net wrote:

> On Wed, 9 Sep 2009 17:16:33 -0500, Judith Epstein wrote:
>
>> I'm used to calling anything with the
>> "extra" ingredients (anything besides water, yeast, salt, and a flour
>> made of one of the Five Grains -- wheat, oats, barley, spelt, or
>> rye)... cake. Or, rather, anything but those four ingredients will
>> take a blessing other than the blessing-over-bread in Jewish  
>> practice.
>> But your definition of "grain product meant to be eaten in its
>> unground form" does make sense, now that I think on it. Thank you,
>> kind sir!
>
> So the traditional Shabbat bread for the Ashkenazim, challah, over  
> which the blessing for bread has been made for a few centuries, you  
> consider to be cake?

It had occurred to me to wonder about that, myself, but I sort of  
assumed the approach would be something like, "We're not concerned  
about assigning that designation; it doesn't matter, we're only  
concerned with what it is not," or something along those lines.

Not that I'm trying to speak for the poster of the original query.  
It's just what went through my head in examining the question and  
possible answers.

Adamantius






"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter