Challah By Fred Loeb – a delicious recipe with sugar, shortening, salt, eggs, water, yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place all ingredients into a mixing bowl and use a dough hook. When all incorporated, ix for an additonal five minutes. Remove from the mixer. Cover dough with a towel or piece of plastic and let rest for about 40 minutes.
2
Fold dough iover and punch down. Let rest for 10 minutes. Make up loaves of challah or roll.
3
For challah: Take approx one lb of the dough. Divide into six equal pieces. Mold into strips six to eight inches long. Take all six pieces and braid. After completion, brush with egg wash and if desired, sprinkle with popp or sesame seeds.
4
For rolls: Cut dough into about 1 to 2 oz pieces. Roll into straight strips about inches long and tie into knot or double knot. Brush with egg wash.
5
Bread should rise for another 30 to 40 minutes. Place on a baking sheet covered with corn meal and bake. For 1 lb challah, bake at about 400 degrees for about 40 minutes.
752
kcal
Calories
7
g
Fat
145
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tablespoons sugar, 3 tablespoons shortening, 2 teaspoons salt, 2 eggs, and more.
Yes, Challah By Fred Loeb falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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