Dairy Bread

Posted: Tue, Aug 21 2012, 10:52 am Post subject: Dairy Bread

Is it really against halacha to make bread with any kind of dairy products, for example milk or cheese?

Posted: Tue, Aug 21 2012, 11:03 am Post subject: re: Dairy Bread

Why should it be against halacha? I know many people who make cheese challa for shavous. Also wouldn't pizza be assur? It's bread with cheese.

Posted: Tue, Aug 21 2012, 11:25 am Post subject: re: Dairy Bread

I am talking about making dinner rolls, for example, with milk or cheese baked into them. Acc to DH this is against halacha. Pizza is dfferent because there is no way someone could think it was pareve and accidentally eat it with a meat meal. DH said AFAHK all bread is supposed to be pareve...

Posted: Tue, Aug 21 2012, 11:51 am Post subject: re: Dairy Bread

Never heard of it. I will ask dh later.

Silver Member Joined: May 18 2011 Posts: 626

I think the issue is bread that otherwise looks parve -- for example, you can't make a regular loaf of bread because you might forget it's milchig and eat a deli sandwich. However, you can make bread that is obviously milchig, or has some sort of a symbol. Anything with cheese on top (like pizza) is obviously milchig because of the cheese. A dinner roll may not look inherently milchig, but if you impress an "M" or put some dough on top or form it in a way that it's obviously different from any other parve bread, I think you're fine. (That's what I learned, anyway.)

Silver Member Joined: Jun 21 2010 Posts: 848

Gold Member Joined: Jan 27 2010 Posts: 1464

I read that rolls are better because they will be eaten at once. If there are no leftovers then you are less likely to make a deli sandwich the next day. This was in an article by Rabbi Kaganoff in the yated.

Platinum Member Joined: May 07 2008 Posts: 8984

As crl said--it's not assur to bake milchik bread, provided it is made in a special form or with special markings that make its milchik status obvious. If, for example, you bake pareve bread in rectangular loaf pans and bake your milchik bread in a popover pan--and everyone in your family knows this--that would be fine, assuming the bread is just for your family.

Nevertheless, being the pragmatic and cautious person that I am, I would hesitate to bake milchik bread unless I were making just enough for one meal, was going to use all of it up at that meal, and baked it just before that meal or labeled it before freezing. You never know who's going to rummage around in your kitchen, and most of us have sufficient experience finding utensils in the wrong sink to know you can't assume that what's obvious to you is obvious to your family.

I see no point to making rolls with milk when parve soy milk is as good or better. Bread with cheese baked inside, if there's a glob of visible cheese filling, is obviously milchik. Having never had bread with cheese blended into the batter, I couldn't say whether or not it's something worth eating. I wouldn't look twice at such a recipe, myself. Some things, while not assur, aren't worth the risk--or the calories.

Kudos to you for trying to find out the halacha, and not just assuming one way or another. There's nothing like making an informed decision.