Homemade Challah Bread (No Knead!)
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
1 large loaf
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Course
Dinner
Homemade Challah Bread (No Knead!)
Description
The Homemade Challah Bread (No Knead!) recipe combines milk, honey, melted butter, eggs, instant yeast, flour, and salt, resulting in a rich dough that requires minimal handling. The yeast and salt are carefully mixed apart to avoid yeast inhibition. Eggs are tempered into the warm liquid to prevent cooking. After combining, the dough rests covered for a minimum of four hours to rise, with optional refrigeration for up to three days, allowing flavor development and manageable timing.
The dough can then be shaped and braided for traditional challah. An egg wash applied before baking gives the loaf a shiny, golden crust. The bread produces a soft crumb with subtle sweetness, suitable for sandwiches or toasting.
This method removes the need for kneading, simplifying the process while maintaining challah’s characteristic texture and richness.
Ingredients
- 1 cup milk 8 oz/240 g
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 2 egg lightly beaten, large
- ¼ cup honey 2.5 oz/75g
- ½ cup butter melted
- 3 ½ cups all-purpose flour 18.5 oz/525g
- 1 egg lightly beaten for wash
Notes
- If you don’t have instant yeast, proof active yeast in warm milk for 5 minutes before mixing.
- Omitting eggs is possible but results in a less rich dough.
- Use milk instead of egg wash for a lighter glaze.
User Reviews
Overall Rating
4.8
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