Source: Chef Ken Llewllyn, Christophe’s Restaurant, Sacramento 8 ounces water 1/2 ounce active dry yeast 1 pound plus 6 ounces bread flour 2 ounces granulated sugar 1/2 ounce salt 2 eggs 2 ounces canola oil Put ingredients in exact order Read More …
Christophe’s Restaurant Challah Bread