Stone Oven’s challah is based on a traditional Ashkenazi Jewish recipe, using fine white flour, water, sugar, yeast, salt, and–most importantly–whole eggs.
After mixing and an initial, cold first rising, our skilled bakers divide the dough and roll it into rope-shaped pieces which are then braided, or shaped into a coiled round. After a second rise (known as the proof), the challah is brushed with an egg wash to impart a dark, glossy sheen to the finished loaf.
Pictured on the left is our delicious Raisin Challah.
Our bakers start with our rich challah dough and mix in soaked California raisins. The raisin-studded dough is then rolled into a long ‘rope’ and hand-rolled into a beautiful spiral coil.
Our challah is available as buns and rolls, with or without sesame seeds. And we offer a nine inch challah hoagie, too!