Nutrition Facts

Serving Size 169 g

(Approx. 8 Servings)

Amount Per Serving

Calories	540	Calories From Fat	170

% Daily Value*

Total Fat 19 g	29%

Saturated Fat 2.5 g	13%

Trans Fat 0.0 g

Cholesterol 125 mg	42%

Sodium 540 mg	23%

Total Carbohydrate 78 g	26%

Dietary Fiber 3 g	12%

Sugars 13 g

Protein	15 g

Vitamin A 4%	•	Iron 25%

Vitamin C 0%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Challah Style Honey Egg Bread

Prep Time

2 hours

Cook Time

1 hour

Total Time

3 hours

Serves

8 People

Ingredients

Recipe makes 8 Servings

1/2 cup(s) H-E-B Select Ingredients Whole Milk, warmed up to just above skin temperature

6 Tbsp H‑E‑B Select Ingredients Grapeseed Oil, grapeseed, canola or another neutral oil

1/4 cup(s) H‑E‑B Texas Wildflower Honey

4 large H-E-B Grade AA Cage Free Large Brown Eggs, 2 whole eggs + 1 yolk for bread (1 additional egg yolk for egg wash)

1 Tbsp Red Star Original Instant Dry Quick Rise Yeast

4 cup(s) H-E-B Organics Unbleached All Purpose Flour, gently spponed into cup and leveled off

1 Tbsp Instant Non-Fat Dry Milk

1 1/2 Tsp kosher salt

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Instructions

Add milk, oil, honey, eggs and yeast to bread machine bowl. Pour flour and non-fat dry milk on top of liquid ingredients followed by salt on top (to keep salt away from yeast as much as possible until mixing begins).

Set bread machine for "Sweet Bread" with a light crust setting.

For a shiny crust, just before baking cycle begins, beat an egg yolk with 1 teaspoon of water and brush top of loaf with mixture.

Chef's Note: You can make this bread by hand in a classic braided loaf. Add yeast to warmed milk, stir then add all liquid ingredients to flour and salt. Knead until very smooth. Let rise for about 90 minutes (bread will rise, but not necessarily double in bulk). Gently punch down dough. Separate into 3 equal portions and roll into long segments. Gently braid and allow to rise for 60 minutes until very puffed up. Brush with egg and bake at 350ºF for about 30 to 35 minutes, or until golden brown.