Shifon

• "Lekhem chiffon," I thought when I first read the term, "must be light and fluffy." Had Wonder Bread snuck into Israel, where bread has always been delightful bites of reality?
• Nope. Shifon is rye. (See http://jerusalemblog.blogspot.com/2006/10/learning.html for correction. In unpointed text, p and f are indistinguishale in Hebrew, although I should have expected p after a short vowel. I thought I heard customers say shifon, but I suspectpect expectation altered perception.)
• The Lekhem Tushia bakery chain makes a 100% shifon that is dark, chewy, tasty, and satisfying. It defeats our bread knife. I buy it sliced. The 70% and 50% are heavy and brown, but nothing special. Don’t expect seeds.
• Lekhem Tushia also makes a decadently delicious chocolate mousse cake.
• Branches are on ben Yehuda between Histadrut and King George ( http://jerusalemblog.blogspot.com/2006/09/george-v.html ), on Azza ( http://jerusalemblog.blogspot.com/2006/06/two-horses.html ) near Binyamin MiTudela (http://jerusalemblog.blogspot.com/2006/06/lanes.html and http://jerusalemblog.blogspot.com/2006/06/view.html ), and elsewhere.
• On competely different, also excellent bread, see also http://jerusalemblog.blogspot.com/2006/08/bakery.html

Copyright 2006 Jane S. Fox