Features & Benefits
Available In:
1. Raw & Baked
2. Sliced & Unsliced
3. Wholesale & Retail Formats
*Terms & Conditions Apply
1. Raw & Baked
2. Sliced & Unsliced
3. Wholesale & Retail Formats
*Terms & Conditions Apply
Ingredients
Spelt Flour, Wheat Flour, Water, Sugar, Liquid Whole Egg, Canola Oil, Yeast, Salt, Molasses, Vegetable Mono & Diglycerides, Propylene Glycol, Soy Lecithin, Calcium Propionate, Ascorbic Acid, Soybean Oil.
Allergens
Contains: Wheat, Egg, Soy.
May Contain: Sesame, Nuts, Sulphite.
May Contain: Sesame, Nuts, Sulphite.
Nutrition Facts
Nutrition Facts
Per 2 Slices
(75g)
Calories
260
% Daily Value
6%
Fat 4.5g
5%
Saturated 1g
+Trans 0g
16%
Carbohydrates 47g 14%
Fiber 4g 0%
Sugars 0gProtein 8g
Cholesterol 15mg
17%
Sodium 380mg 3%
Potassium 160mg 2%
Calcium 31mg 17%
Iron 3mg
* 5% or less is a little, 15% or more is a lot
Baking Instructions
Baking Instructions for Raw:
1. Preheat your oven to 350°F (175°C).
2. Remove the challah from all packaging. Let the raw challah proof until it has doubled in size.
3. Place the raw challah on a baking sheet lined with parchment paper or a lightly greased sheet.
4. If desired, brush the top with egg wash for a shiny, golden crust.
5. Bake for 35-40 minutes, or until golden brown.
6. Check the challah at the 30-minute mark; it should be golden brown on top and sound hollow when tapped on the bottom.
7. Internal temperature should reach 190–200°F (88–93°C) for fully baked bread.
8. Remove from the oven and place on a wire rack.
9. Let it cool 10–15 minutes before slicing to maintain structure and softness.
10. Best served slightly warm.
1. Preheat your oven to 350°F (175°C).
2. Remove the challah from all packaging. Let the raw challah proof until it has doubled in size.
3. Place the raw challah on a baking sheet lined with parchment paper or a lightly greased sheet.
4. If desired, brush the top with egg wash for a shiny, golden crust.
5. Bake for 35-40 minutes, or until golden brown.
6. Check the challah at the 30-minute mark; it should be golden brown on top and sound hollow when tapped on the bottom.
7. Internal temperature should reach 190–200°F (88–93°C) for fully baked bread.
8. Remove from the oven and place on a wire rack.
9. Let it cool 10–15 minutes before slicing to maintain structure and softness.
10. Best served slightly warm.
Storage Method
Raw: Keep Frozen ,
Baked: Store at Room Temperature
More Specs
Case/Pack Weight:
600g Retail
UPC:
06834202114
Case/Pack Qty:
1
Kosher Categories:
Pareve, Pas Yisroel, Yoshon
Unit Weight:
600g ea Challah
Key Specifications
Country of Manufacture:
Canada
Case/Pack Weight:
600g Retail
Case/Pack Qty:
1
Kosher Categories:
Pareve, Pas Yisroel, Yoshon
Unit Weight:
600g ea Challah
Storage Method:
Raw: Keep Frozen ,
Baked: Store at Room Temperature
