15 oz pkg
10 servings per container
Wheat Flour, Soybean Oil, Eggs, Sugar, Water, Pumpernickel Flour, Vital Wheat Gluten, Yeast, Salt. Contains 2% Or Less Of Monoglycerides, Guar Gum, Corn Syrup Solids, Corn Flour, Annatto, Turmeric.
Stop & Shop is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Stop & Shop, and the nutritional information on the product label does not match the information on our site, please contact Stop & Shop customer service and we will arrange for a credit to issue for the product at issue.
Kineret Challah Bread. Doubles in size when baked. With love, grandma Gittel. New York, NY 109. The black dots you might see on the raw challah dough are from the pumpernickel flour. They disappear in the baking process. 718-389-3800.
Keep frozen. Baking instructions: 1. Remove product from package and leave at room temperature 5-6 hours. 2. Preheat oven to 330 degrees F. 3. Bake 35-45 minutes until golden brown. Quick rising method: Preheat oven to 150 degrees F. Turn off oven. Place bowl of hot water on lower rack. Place baking pan or cookie sheet with frozen dough on upper rack. Leave in oven 2-3 hours until dough rises to about twice its frozen size. Remove dough and water from oven. Preheat oven to 330 degrees F and bake as instructed. Tip (1): To give your challah a shine, beat a whole egg with 1-2 tablespoons of water and brush on right before baking. Tip (2): To assist in rising, cover loosely with a lightly greased plastic wrap or with a cloth towel. Product must be kept frozen. This product has active yeast. If product defrosts prior to preparation, the yeast will become inactive and dough may not rise properly. For best results, use within 30 days of purchase.
Blue & White Foods, LLC
Long Island City; NY 11101