Bistro Challah Bread

Total Time:
3 hr
Prep:
2 hr
Cook:
1 hr

Yield:
1 loaf
Level:
Easy

Ingredients
Directions

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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    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.
    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.
    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!
    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.
    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.
    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 nutella...do 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!
    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!
    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!!
    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.
    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.
    The bread came out really good, but the cooking time/temp did not work out for me. Next time I will cook it at 350 degrees for 30 min.
    This recipe was very good just will make a couple of changes next time. 375 is too high should be baked at 350 because it developed a crust that was too hard and was competely done at 35 mins. Needs an egg wash prior to baking to keep the crust shiny. Made some Challah grilled cheese and the boys loved them.
    I braid my Challah bread instead of using a loaf pan. For sandwiches I just slice the braided loaf on a diagonal. Excellent bread to have around as it also freezes very well
    Very easy, delicious and the smell stays in the house! I baked at 375F for 50 min. Perfect!!!!
    and it hasn't failed me yet! It is delish straight from the oven and great the next morning as well. I just baked one today and it is halfway gone already!
     
    The only modifications made after reading the reviews and baking the first few times are:
     
    1) 45 mins baking time is more than enough
     
    2) I braid my bread as well, it just looks better
     
    3) I add tiny squares of butter on top when it is almost done baking, 10 mins left, it gives the crust a buttery flavor
     

     
    Always a great turn out!!
    this recipe was really simple to make and tasted fantastic. i made a braided, circular one with eggwash and poppy seeds. 350 degrees for 45 minutes was perfect. make sure to put tin foil over the bread after 15-20 minutes.
    I read the reviews of other bakers before I made this challah and made the following adjustments:
     

     
    1) I used a 9x13 baking pan
     
    2) I braided and let the dough rise again after this
     
    3) I brushed egg wash over the challah 30 minutes into baking
     
    4) I put aluminum foil over the bread for the last 15 minutes
     
    5) I baked for 45 minutes at 375 degrees
     

     
    The result is just wonderful!
    I bake challah every Friday.
     

     
    I baked it according to the instructions, but the crust was too thick and a nit burnt. Bake it 45 min at 350 degrees for best results.
     
    Before baking: spread egg wash and poppy seeds on top.
    Great and easy. My family loves it. A very quick bread to make.
    Everytime I make this bread I get rave reviews. I love making this bread. Not difficult. Very tasty!
    Easy and came out well.
    easy - easy - easy and fabulous!!! made for company and turned out great! instead of putting in pan I also braided the loaf after the first rise, let it rise again then baked for about 45 minutes...had to place a piece of foil on top 'cause it was browning a bit too quickly, but turned out superb, highly recommend
    ..this bread is way too big for a conventional 9 x 6 loaf pan. After the second rise, before I put it in the oven, the dough had risen and started falling and overflowing down the sides of the pan. I gently pinched those ends up, being careful not to deflate, and baked it. Sure enough, I got a gigantic loaf that not only rose more, but baked down and around the sides of the pan! If anyone used another size pan for this, please let me know which size! I think I may just braid this from hereon in, and bake it as a traditional challah loaf, although I really wanted the sandwich size slices you get from a loaf pan.
    I truly found this to be a delicious challah that was not difficult to make. I braided mine instead of putting it in the loaf pain, and while it cut the cooking time by about 20 minutes it still made a nice loaf.
    ...but all of Caprial and John's recipes have came out wonderful for me, so I don't doubt this one will too. As an avid Challah/ or any kind of bread, baker, I have to ask, where is the second rising time after the dough is shaped and placed in the pan? Is this a misprint by the Food Network, or is this how it is actually done?
    The easiest and best bread ever!
    Perfect for making french toast on sunday mornings. A really great dense bread. I would recommend using a bigger pan though. This receipe makes a lot of bread. But trust me it won't last long.
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    Not what you're looking for? Try:

    Ron's Braided Challah

    Recipe courtesy of Ron Ben-Israel