Tuesday, March 16, 2010

I am a domestic goddess!

Sometimes I just get into the mood to do domestic type things like bake or cook and on a few occasions even clean. Today was not about the cleaning or the dusting. I've actually been doing that. I was in the mood this afternoon to bake. What to bake I wondered? Bread, of course.
Bistro Challah Bread

Bistro Challah Bread
Recipe Source Food Network
Recipe Courtesy of Caprial Pence

* 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


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.

I did read the reviews and made some adjustments to the recipe posted above.
Big adjustment don't bother with a loaf pan this dough wont fit. Just do a free form braid on a heavy sheet pan. The other adjustment mine did not need to bake for an hour about 45 minutes at 375 was fine. I found that my bread got brown right away so I covered it after the first 15 minutes of baking with foil. The I added a bit of butter to the top of my bread for the last 5-10 minutes of baking.

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