IN ORDER TO GIVE OURSELVES AT LEAST TEN DAYS BETWEEN DELIVERIES, ON ALTERNATING MONDAYS AND THURSDAYS. I’ve posted calendars showing each month’s delivery dates in both the “UPDATES” blog and the “TIPS AND FACTS” page in the menu!
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We’ve taken our Challah Bread recipe and turned it into pull-apart rolls conveniently delivered in a pan so you can easily warm them back up. You’ll receive EIGHT jumbo rolls per order. (See the second picture for just how large they really are!)
We make this delicious bread fresh from scratch here in our kitchen. As in all our baking, we use our ducks’ eggs in this recipe and I think they really add something to the texture and consistency! We then use a Bantam chicken egg to create an egg wash, so it has that classic golden Challah shine!
TO WARM YOUR ROLLS: To warm the rolls, loosen the foil that covers them. Preheat the oven to 350F, and warm them for about 10-15 minutes, depending on your oven.
TO FREEZE YOUR ROLLS: These rolls CAN be frozen if needed, preferably on the same day you receive them. For best results, Carefully remove the foil & set it aside. Tightly wrap the entire pan in one or two layers of Saran Wrap, pressing out as much air as possible. Then secure the foil wrap back over the rolls and place in the freezer.
INGREDIENTS: White bread flour, filtered water, duck eggs, butter, sugar, yeast, sea salt, chicken egg. (While the bread is always made with duck eggs, the egg wash is generally made with a chicken egg. If you have an allergy to chicken eggs, contact us several days before delivery day and we'll make sure to make you a loaf using only duck eggs!!!)
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.