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Bob's Red Mill Organic Unbleached White Flour -- 5 lbs

Bob's Red Mill Organic Unbleached White Flour
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Bob's Red Mill Organic Unbleached White Flour -- 5 lbs

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Bob's Red Mill Organic Unbleached White Flour Description

• Organic
• Unbleached White Flour
• Superb For Bread Baking By Hand Or Machine

Organic Unbleached White Flour is freshly milled from U.S. #1 organic dark northern organic hard red spring wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. Organic Unbleached White Flour is not enriched and is unbleached and unbromated. This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread.

Free Of
Lactose, yeast

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size: 1/4 Cup
Servings per Container: 19
Amount Per Serving% Daily Value
Calories from Fat5
Total Fat1 g2%
  Saturated Fat0 g0%
  Trans Fat0 g0%
Cholesterol0 mg0%
Sodium1 mg0%
Total Carbohydrate25 g8%
  Dietary Fiber1 g4%
  Sugars0 g0%
Protein4 g8%
Vitamin A0%
Vitamin C0%
Other Ingredients: Organic hard red spring wheat.

Manufactured in a facility that also uses tree nuts, soy, wheat, eggs and milk. 

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Bakery-Style Challah

Challah bread is widely known for its home in Jewish delis and as a key ingredient in killer French toast. Did you know it’s also a ceremonial staple for most Jewish holidays, including the weekly Sabbath meal? Whatever your interest in challah, it’s best enjoyed freshly baked. With a few pantry staples, even you can enjoy a fresh loaf. No mixer? No problem! Put those muscles to work with these easy-to-follow challah recipe instructions, including simple steps for a beautifully braided finish. Two Braided Challahs Sit on a Dish Towel, Representing a Challah Recipe.

Bakery-Style Challah

  • 1 cup warm water (about 110 degrees F)
  • 1 egg (beaten)
  • 1/4 cup soft butter
  • Egg wash as needed
  • 3 Tbsp. sugar
  • 2-1/2 tsp. active dry yeast
  • 2-1/4 cups organic unbleached white all-purpose flour
  • 3/4 cup organic whole wheat pastry flour
  • 1-1/2 tsp. salt
  1. In large mixing bowl, add warm water, sugar and yeast. Let sit 5 minutes while yeast activates.
  2. Add egg, flours and salt to yeast mixture. Mix until dough pulls away from the side of the bowl.
  3. For Hand Mixing: On lightly floured counter, begin kneading dough. Piece in chunks of soft butter every few minutes. When all butter is added, knead approximately 8 minutes or until you can stretch a small portion of the dough into a thin membrane. (Note: This is called the “window pane test.”)
  4. For an Electric Mixer: Piece in chunks of soft butter, then knead 4 minutes on medium speed with dough hook attachment.
  5. Place dough in an oiled bowl. Cover and let rise 1 hour or until doubled in size.
  6. Punch down the dough, cover and let rise another 30 minutes.
  7. Preheat oven to 350 degrees F and generously oil an 8 x 4-inch loaf pan.
  8. On lightly floured counter, divide dough into three equal pieces. To braid, roll pieces into 18-inch ropes. Place each rope parallel to each other and braid into one long braid. Fold each end underneath so both ends meet in the center of the loaf.
  9. Place loaf in prepared pan, cover and let rise 15 minutes or until dough crowns nicely above the pan. (Note: Give dough a gentle press of the fingers. If this leaves faint indentation, it’s a sign the dough is done rising.)
  10. Use egg wash to brush top of loaf. Bake 40 minutes until or until golden-brown and hollow sounding when tapped. Internal temperature should be between 180-200 degrees F.
  11. Cool on a wire rack.
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