CHALLAH BREAD: LOOPED LOAF
One "looped" loaf of challah. We make this delicious bread fresh from scratch here in our kitchen. It's the same recipe as our other challah breads, including the use of duck eggs in the dough and a chicken egg for the final egg wash. These loaves are a good bit smaller than the braided challah, but can comfortably offer four decent portions.
TIPS: To warm the bread, place it on a baking sheet and tent it loosely with foil or with the parchment paper it comes wrapped in (just be sure to pull off all the tape). Preheat the oven to 350F, and warm it for about 10-15 minutes, depending on your oven. You can also stick this bread in the freezer, preferably on the same day you receive it. For best results, I recommend you keep it wrapped well in the parchment paper it arrives in, and if you'll be using it within a week or two just wrap it again in foil. If it might be frozen longer than that, I'd wrap it in plastic wrap then follow with foil, just to be extra safe.
INGREDIENTS: DOUGH: White bread flour, filtered water, duck eggs, butter, organic sugar, yeast, sea salt. EGG WASH: Chicken egg, filtered water, sea salt
IF YOU HAVE FOOD ALLERGIES: Our products are handmade in our farm kitchen, which has not been inspected by the USDA. Other food items with potentially allergenic ingredients are also prepared in this kitchen. So we do not recommend our products for severely allergic individuals who would be negatively affected by inadvertent cross contamination.