We make this delicious bread fresh from scratch here in our kitchen, using the four-stranded braid technique and a light egg wash. (It's my great dream to one day grow our own wheat to grind for the bread we make, but for now store bought flour will have to do.) As in all our baking, we use our duck's eggs in this recipe and I think they really add something to the texture and consistency! As you probably already know, Challah bread makes AMAZING French Toast, but it's also delicious served up warm for dinner. (NOTE: The smaller Challah loaves won't be as easy to use for French Toast---you can do it, but the pieces will be much smaller.)
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: White bread flour, filtered water, duck eggs, butter, organic sugar, yeast, sea salt. (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.
