All natural egg bread mix. Mixin' traditions. Less mess. Easy prep. No stress. Made with premium ingredients. Break bread, not tradition. Active dry yeast packet included. Manufactured in a tree nut, peanut-free facility. Our Traditional is the classic egg bread baked at home for generations around the world. This blend of carefully selected premium ingredients bakes into a fragrant Hallah, a nourishment for the soul as much as the body. Our wholesome, all natural bread mixes bring you back to a kitchen from long ago. Recreating the warmth. The heavenly aroma. And, the unmistakable taste. We keep it simple so you can bake these traditional breads to share fresh with friends and loved ones and make every meal special. Satisfaction guarantee: Our goal is to offer you premium quality products. For more information and recipe suggestions, visit us at tribesadozen.com. 100% recycled paperboard. Recyclable. Our wholesome, all natural mixes are manufactured in a facility that is committed to sustainable production practices that include use of renewable wind and solar energy and a recycling process able to reduce, reuse and recycle 99% of all production waste. Product of USA.
12 oz (340 g) x 6
1.2 oz dry mix
9 per pack
You Will Need: Dough: 1 packet yeast (enclosed); 1 pouch bread mix (enclosed); 1/2 cup warm water (110-115 degrees F); 1 large egg + 1 yolk, room temp; 2 tbsp vegetable oil; 1 tbsp sesame or poppy seeds (optional). Egg Wash: 1 egg white; 1-3 tsp sugar (optional). To Oil Bowl: 1/2 tsp vegetable oil. For Board: 1 tsp flour (wood) or 1 tsp oil (stone). Read instructions before you begin baking. Makes 1 large loaf (1.1 lb), 2 smaller loaves, or 8 rolls, in less than 2 hours. 1. Place the mix and yeast in the bowl of a stand mixer, fitting with the hook attachment, and stir. Add water and stir to combine. Add egg, yolk and oil and mix dough on medium-low speed for 10 minutes, stopping to scrape down dough from hook and sides of bowl, as needed. Dough will be smooth, elastic, and a bit sticky. 2. Use your hands to rub 1/2 a tsp oil all over a clean medium bowl (1.5 qt/6 cup). With your oiled hands, scoop the dough, gather into a ball and place smooth side down in the oiled bowl. Turn once to coat and place in a warm, draft-free area to rise for 10 minutes. 3. Oil or lightly dust your counter or board with 1-teaspoon oil or 1-teaspoon flour. Divide the dough into 3 equal balls. 4. For a Braided Loaf: roll each ball into a 12 inch strand. Lay strands parallel to each other. Pinch edges together on one side and braid strands. Pinch and tuck edges under the loaf and place on an oiled or parchment-lined baking sheet. For a Pan Loaf: Place balls in an oiled or parchment-lined bread pan. 5. Brush egg wash all over the loaf, sprinkle with seeds, if desired, and let rise in a warm, draft-free area for 45 minutes. After 30 minutes, preheat oven to 350 degrees F. 6. Place on the middle rack of the oven and bake for 25 minutes. The Hallah is done when a toothpick inserted in the middle of the loaf comes out clean. Wait 10 minutes before breaking. Baking with Bread Machine: Use a machine with a 1-1/2 lb capacity and follow the particular instructions for your machine. You can mix without a machine, using a wooden spoon to mix until dough is smooth and elastic. Then follow from instruction 2 on. Store in a dark, cool place.
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