With the Royal Challah® silicone baking pan you will create the perfectly braided Challah every time.
						There is absolutely no braiding required. Use your favorite Challah recipe. Let the dough rise once. Then fill the mold with dough to the half way mark. Wet a The Original Challah Dough cover and place over the pan to create a clean and moist 						
environment and let the dough rise a second time.
						Bake for 2/3rd the way. Take out the Challah and use The Kosher Cook pastry brush to cover Challah with egg wash.
						Then continue to bake for the remaining 1/3. Keep checking as temperatures and recipe may vary.
						
						See the pictures of a real Challah baked in this pan! Beautiful. Even your children can participate in this beautiful mitzvah.
						Exclusively available from The Kosher Cook.
						
						Large - 13"x7" x 3 1/2"
						Small - 9" x 5" x 3"
						
						Try this Bread Machine Alternative using a recipe from a Kosher Cook Customer:
						
						1 1/2 cups water
						1/3 cup oil
						2 eggs
						1 tsp salt
						4 1/4 cups flour
						heaping 1/2 cup sugar
						2 TBSP yeast
						
						Put ingredients in bread machine in that order. Choose quick dough cycle (4 minutes). When finished, take balls of dough about the size of a baseball (a bit bigger if necessary) and put into challah molds. The dough should cover almost to the top of the mold. Let rise 30 minutes. Bake @350 for 15 minutes then turn out of pan onto cookie sheet, brush with egg and bake another 5 minutes @ 350.
						
						HINT: Use the large for Shabbat dinners. Save the leftovers for a Sunday morning French Toast.
						The Small size is great for gluten free recipes which can be difficult to braid or cakes shaped like a challah!