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
Wheat Flour, Liquid Whole Egg, Sugar, Vegetable Oil Shortening, Water, Artificial Vanilla Concentrate, Yeast, Salt, Egg Yolk Color (tartrazine, sunset yellow FCF, amaranth, citric acid, sodium benzoate), Vegetable Mono & Diglycerides, Propylene Glycol, So
Allergens
Contains: Wheat, Egg, Soy.
May Contain: Sesame, Nuts, Sulphite.
May Contain: Sesame, Nuts, Sulphite.
Nutrition Facts
Nutrition Facts
Per 2 Slices
(75g)
Calories
290
% Daily Value
12%
Fat 9g
10%
Saturated 2g
+Trans 0g
15%
Carbohydrates 44g 7%
Fiber 2g 0%
Sugars 0gProtein 8g
Cholesterol 35mg
7%
Sodium 170mg 2%
Potassium 90mg 2%
Calcium 28mg 11%
Iron 2mg
* 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:
06834200033
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
