Bread, Bistro Challah Recipe
Tried it? Rate this Recipe:
Contributor: |
Contributor: Pierre LaMontagne
Added: Friday, February 11, 2005
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 teaspoons active dry yeast
1/3 cup sugar
1 cup water (between 100-110 degrees)
6 tablespoons unsalted butter, melted
3 eggs
3 1/2 to 4 1/2 cups AP flour
1 tablespoon salt
|
|
Directions: |
Directions:Place the yeast, sugar and warm water in a mixing bowl. Stir and let stand for about 10 minutes, until creamy and foamy. (This is called proofing the yeast. The foam proves that the yeast is alive & working).
Stir the melted butter and eggs; mix well. Add this to the yeast mixture; mix well.
Combine the flour with the salt. Add this 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 it until it becomes smooth and elastic, about 5 minutes.
Place the dough in a large, well oiled bowl, then flip the dough over to coat it with the oil.
Cover it with plastic wrap or a towel and let it stand in a warm place for about 1 hour, or until it's doubled in size.
Preheat the oven to 375 degrees.
Punch the dough down; form it into a loaf and place it in a greased loaf pan.
Bake for about 1 hour, or until the bread is golden brown.
Let it cool before slicing. |
|
Number Of
Servings: |
Number Of
Servings:1 loaf |
Preparation
Time: |
Preparation
Time:Prep: 2 hrs Cook: 1 hr |
Personal
Notes: |
Personal
Notes: For the yeast to work, it's important that the water is at the correct temperature. Using an instant-read thermometer to check the water's temperature is highly recommended.
Water that is too hot will kill the yeast. Water that is too cold will keep the yeast from awaking.
|
|
This recipe for Bread, Bistro Challah, by 