Bistro Challah Bread
This recipe guides you through baking a traditional Bistro Challah Bread. It features an enriched dough with butter and eggs, resulting in a soft, golden loaf. The process involves yeast activation, precise kneading, a two-hour proofing period, and baking until golden brown and hollow-sounding.
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 9x5 inch Loaf Pan Or similar size
- 1 Kitchen Towel or Plastic Wrap For covering dough
- 1 Dough Scraper (Optional, for easier handling)
Ingredients
Main
- 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
Instructions
- 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.
Notes
1. Ensure your warm water is around 105-115°F (40-46°C) for optimal yeast activation; water too hot will kill the yeast, too cold will slow it down. The mixture should become visibly foamy.2. When adding flour, do so gradually. The dough should be soft, pliable, and slightly sticky, but not wet. Adjust flour within the given range until the desired consistency is achieved.3. Proper kneading is crucial for gluten development, which gives challah its characteristic chewy texture. Knead until the dough feels smooth and springs back when lightly poked.4. A warm, draft-free spot is ideal for proofing. If your kitchen is cool, a slightly warmed oven (turned off!) or a sunny spot works well. Ensure the dough doubles in size for a light crumb.5. For a richer color and shine, consider an egg wash (1 egg beaten with a splash of water) brushed over the loaf before baking.