Ingredients
- 4 teaspoons active dry yeast
- 1/3 cup sugar
- 1 cup warm water (about 110 degrees)
- 6 tablespoons unsalted butter, melted
- 3 eggs
- 3 1/2 to 4 1/2 cups flour
- 1 tablespoon salt
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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By gr8bytehuntr
on April 07, 2013
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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.
By chefsheart_12838169
Newman, CA
on February 17, 2013
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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!
By myacarter3@gmai...
on October 03, 2012
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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.
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