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Autumn Pear Challah

Ingredients for dough The Challah Box Ingredients for pear mixture (enough for 2 challahs) 1 finely chopped small pear ½ tsp vanilla ¼ tsp nutmeg or more to taste 2 tsp sugar Pinch of salt While dough is rising, prepare your pear mixture: Peel and finely dice the pear Cook covered and simmer for ten minutes  Add vanilla, sugar, nutmeg and a pinch of salt & continue to cook until soft After dough has risen and pear mixture has cooled, add pear mixture to dough and knead into dough.  Braid.  Preheat oven to 350 degrees Egg wash and let rise for 30-45 minutes Egg wash again Bake for 30 minutes or until golden brown.

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Challah Croutons

Ingredients: Leftover Challah Loaves Directions: 1. Cut challah into 3/4 inch pieces 2. Adjust oven racks to lower-middle and upper-middle positions 3. Preheat over to 275 degrees **if making salad croutons add your seasoning of choice (garlic powder, salt, pepper, etc.) and olive oil to your bread and mix in a large bowl 4. Spread challah evenly over 2 rimmed baking sheets 5. Stagger trays on oven racks until completely toasted and dry, about 50 minutes, rotating trays and stirring cubes several times during baking

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Thanksgiving Stuffing

Preheat oven to 350 degrees Ingredients for stuffing: 2 medium sized Challah Box loaves (about 2.5lbs) 3 stalks of celery 1 leek chopped 1 package fresh mushrooms (can be any kind!) 2 small onions or 1 large 1 ½ cups of chopped pecans 2 or more cups veggie broth Salt and pepper 2 cloves of garlic ¼ cup of fresh minced parsley ½ cup of fresh minced sage Oil for veggies and baking dish Directions: Slice challah into thick slices and cut into 1” cubes Toast challah on a cookie sheet in oven at 275 until completely dried (45 mins) Sauté finely chopped mushrooms in oil until water evaporates Add half of the sage and cook until mushrooms brown Add finely...

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Savory Stuffing Challah

Ingredients for dough  The Challah Box Ingredients for filling (enough for 2 challahs): 1 small onion 1 tbsp oil 2 tsp poultry seasoning 1 tsp celery salt 2 oz veggie stock  While dough is rising, make your filling:  Chop onion Sauté chopped onion slowly in olive oil until caramelized Add poultry seasoning and celery salt and mix thoroughly  Add a veggie stock and stir mixture until liquid reduces        When ready to braid, make your strands of dough and then roll them out with a rolling pin to flatten to 2” width and place the onion mixture along the center of the dough. Roll one edge of the dough over the onion mixture to cover completely and seal...

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Honey Raisin Challah

This Honey Raisin Challah would be a delicious addition to your Yom Kippur Break Fast spread.  This recipe is different in that you add the honey and raisins BEFORE the first rise.  Ingredients for dough (for 1 challah): The Challah Box ⅓ cup raisins ⅓ cup honey  Directions: Follow instructions per The Challah Box steps 1-4.  Before kneading, separate out 1 pound of dough and place in a separate bowl. Add ⅓ cup raisins and ⅓ cup honey to the 1 pound of dough. Mix and then add flour to form a workable dough. Knead and continue to follow The Challah Box instructions, keeping your classic dough and your honey raisin dough separate throughout.  For braiding, we recommend trying a round...

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