Bistro Challah Bread

Total Time:
3 hr
2 hr
1 hr

1 loaf


Place the yeast, sugar and warm water in a mixing bowl. Stir and let stand for about 10 minutes, until creamy and foamy. Add the melted butter and eggs and mix well.Combine the flour with the salt. Add it to the yeast mixture, 1 or 2 cups at a time, until it forms a soft dough. Place the dough on a well-floured board and knead until the dough becomes smooth and elastic, about 5 minutes. Place the dough in a large, well-greased bowl, then flip the dough over to coat with oil. Cover with plastic wrap or a towel and let stand in a warm place for about 1 hour, or until doubled in size.

Preheat the oven to 375 degrees. Punch the dough down, form it into a loaf and place in a greased loaf pan. Bake for about 1 hour, or until the bread is golden brown and sounds hollow when tapped. Let cool before slicing.

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4.4 27
The bread tasted good, but I found it to be very, very heavy. I have made Challah bread before and it has always been light and fluffy, as far as bread goes. This one seemed more dense and the crust was rather thick. The flavor was very good. item not reviewed by moderator and published
Is "bistro challah a euphemism for flatbread? The wet:dry ratio of this recipe yielded batter instead of dough. I was well into a 5th cup of AP before it began to climb the hook of my stand mixer. My loaf will rise a 2nd time before baking, contrary to these poor instructions. item not reviewed by moderator and published
Loved it! It's the best bread I have ever made. I will use this recipe to add cinnamon and raisin next time. I will also add an extra egg next time. It did use all 41/2 cups of flour and I used a whole stick of butter. I braided two small loaves of one and froze one, since it's just the two of us. I let it rise for a second time and used egg wash. Lowered temp to 350, it took 15 minutes. Itcame out moist and fluffy, just wonderful! item not reviewed by moderator and published
Very good although I did change it up a little. Used 4 eggs and 1 stick of butter and it made it lighter and added more flavor. Good also with raisins. item not reviewed by moderator and published
I didn't have all-purpose or bread flour when I made this, so I used a mixture of white whole wheat/ cake flour. The loaf was huge! Someone else had used a 9x13 dish for this recipe, but I will have to use a baking sheet next time I braided the dough, and let it rise twice before baking. It was in the oven at 375 for 40 min, tented with foil halfway through.. I probably could have pulled the bread out sooner though. I had never had challah before this, so I have no idea how on point my results were. The flavor was good though, didn't need butter to be enjoyed. I plan on making french toast in the morning, or maybe a french toast casserole on Christmas morning. item not reviewed by moderator and published
go to recipe for challah and cinnamon buns! half the dough braided for challah and the other half for cinnamon buns. the fun part is letting kids shape small pieces of the dough and then find out what their baked masterpiece has become! for example, poking holes for not work the way a six year old expects. the good news is that theres no wrong way to put nutella on challah, always delish! item not reviewed by moderator and published
This recipe is easy to follow and very accurate. I found that the full 4 1/2 cups of flour was necessary, probably because my eggs had double yokes(who knew!). For future knowledge, there are 2 teaspoons of yeast in a packet of dry yeast and I only baked the bread for 50 minutes, not the full hour. My family LOVED the end result! item not reviewed by moderator and published
I was looking for an egg bread recipe and found this. I didn't read the reviews first (unusual for me!) but I've done a good bit of bread making so I figured out a few things on my own. I used bread flour and my Kitchenaid, 5 minutes on medium. It took pretty much all of 4 1/2 cups of flour, the dough should be soft. After the first rise, I made the traditional challah braid and allowed it to rise for about 45 minutes, brushed with egg wash, and baked at 375 for 25 minutes. Result: perfect, golden crust, light and tender on the inside...fabulous! Next time I may reduce to 2 eggs and add 2 egg yolks instead, for a slightly eggier flavor. I will be making this again, for sure!! item not reviewed by moderator and published
I don't know if i'm missing something, but generally i'm very good at making bread. This recipe just didn't do it for me. I was expecting the light airy fluffy soft texture of challah, but I got a basic white bread. It was pretty boring, and needed butter to really be edible. I think i spotted the flaw though...what kind of challah recipe only has the dough rise once??? Let the dough hang out for another 45 minutes after putting it on the tray, or you'll end up with dense, boring bread. item not reviewed by moderator and published
This is super easy and I make it all the time. Perfect for French toast the next day! But mine only bakes for about 25 minutes and it's perfect, definitely not as long as the recipe says. I braid mine and use egg wash as well and it turns out beautiful. item not reviewed by moderator and published

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