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    You are in: Home / Recipes / Challah (Egg Bread) Recipe
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    Challah (Egg Bread)

    Challah (Egg Bread). Photo by Chef Joey Z.

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Chef Joey Z.'s Note:

    I got this particular recipe out of my Breadman Bread Book. The books explicity states to add the liquid ingredients first. So I will list them in the order I put them into the machine. I used Nu Laid egg replacers instead of eggs to lessen the cholesterol. I was so pleased with this recipe and the bread rose up very high. I added a 1/4 cup of currants to the bread when it beeped 3 times just to add something different to the mix. This is for a 2 pound loaf. I used the basic bread setting with a medium crust.

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    Serves: 10



    Units: US | Metric


    1. 1
      Heat your water to 100-115'F.
    2. 2
      Take the bread pan out of the bread machine and add the ingredients according to your bread machine. I put mine in the order as stated in the ingredients according to my breadman bread machine instructions.
    3. 3
      Just make sure that you add the yeast last, it shouldn't touch the wet ingredients.
    4. 4
      Set the machine to accomodate a white or basic bread for a 2 pound loaf with a medium crust.
    5. 5
      Set it and let it do it's magic.
    6. 6
      Bon Appetit!

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    Nutritional Facts for Challah (Egg Bread)

    Serving Size: 1 (91 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 240.0
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 0.6 g
    Cholesterol 42.3 mg
    Sodium 15.9 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 1.6 g
    Sugars 1.4 g
    Protein 7.0 g

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