The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Put all the ingredients in the breadmaker in this order, putting the yeast on top.
Set for 2 lb. white. After Rise 2, remove dough and make into challah shapes and let them rise.
Bake at 350 °F for about 25 minutes for 2 small. Do not overbake. If it smells like Challah – – take ’em out of the oven!
We always make one and freeze one. Kids LOVE this challah – it is also good with or without raisins.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.