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S’mores Challah

  Ingredients for dough   The Challah Box Ingredients for filling   1 cup chocolate chips   1 cup mini marshmallows   2 crushed graham crackers After the first rise  Knead the chocolate chips and marshmallows into the challah dough  Braid your challah  Brush with egg wash and let rise for 45 minutes  Brush with egg wash again  Sprinkle crushed graham crackers onto the challah Bake 30 - 35 minutes at 350 degrees

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Tu Bishvat Challah with Date Syrup

Ingredients for dough  The Challah Box Ingredients for filling  10 pitted dates, chopped   Date syrup (also called Silan) - we used Date Lady!  ¼ cup rolled oats After dough has risen once Knead the chopped dates into the dough Braid dough  Brush with egg wash Let rise for 45 minutes then brush with egg wash again Sprinkle rolled oats on top of your challah loaf Bake 30-35 minutes at 350 degrees After Challah has cooled  Drizzle with date syrup

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Tahini Chocolate Challah

Ingredients for dough The Challah Box Ingredients for filling Tahini Chocolate spread  Sesame Seeds When ready to braid, take each strand and flatten with a rolling pin to 2” width. Along the center of each flattened strand fill with tahini and then the next with chocolate, alternating between the two for as many strands as you're going to braid. Roll the long edge of the dough over the filling and seal along the other edge. If the tahini and chocolate come out that is fine. Braid your challah and then continue following The Challah Box instructions for egg washing and baking. We suggest sprinkling your sesame seeds on top of your challah after the second egg wash.

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Roasted Garlic, Olive Oil and Rosemary Challah

Ingredients for dough The Challah Box Ingredients for filling 1 bulb of garlic 2 tbsp olive oil 1-2 sprigs of fresh rosemary (dried rosemary is fine too) 1 tsp kosher salt While dough is rising, make your filling Cut garlic bulb in half horizontally  Drizzle with olive oil and salt Slow roast in 350 degree oven until caramelized When ready to braid: Make your strands of dough Flatten strands with a rolling pin to 2” width Squeeze out roasted garlic cloves and spread along center of the strands Sprinkle rosemary to taste onto roasted garlic Roll one edge of the dough over the garlic mixture to cover completely and seal with the other edge of the dough. If some garlic...

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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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