"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bread, Bistro Challah Recipe

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This recipe for Bread, Bistro Challah, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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.

 

 

 

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