No-Knead Challah Bread
User Reviews
5
No-Knead Challah Bread
Description
The No-Knead Challah Bread recipe features fundamental ingredients like all-purpose flour, eggs, honey, vegetable oil, and active dry yeast. Instead of kneading, the dough is mixed into a shaggy mass and left to rise for 12 to 18 hours, allowing yeast activity to yield a bubbly, doubled dough. After rising, the dough is divided into three strands and braided to create a traditional challah shape. A second rise before baking helps develop volume and a tender crumb. An egg wash provides a glossy, golden crust characteristic of challah breads.
This loaf has a tender, slightly sweet interior thanks to the addition of honey and eggs, with a crisp but delicate crust from the egg wash. The slow rise and absence of kneading make it manageable for home bakers, while the braiding gives an attractive artisanal look. It suits serving plain, toasted, or as part of sandwiches and festive meals.
Tips include allowing ample rising time in a warm spot for maximum yeast activity and flavor development. The bread freezes well after cooling, with slices reheated in the oven to restore softness and crust texture. If eggs are unavailable for the wash, milk or cream can be used to achieve a similar crust color. Ensuring fresh yeast will aid a good rise, and those new to braiding may find tutorials helpful to shape the loaf neatly.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon active dry yeast
- 1½ cups water warm
- 2 large egg beaten
- ¼ cup honey
- ¼ cup vegetable oil
- 1 large egg beaten with 1 tablespoon water for egg wash
Instructions
- In a large mixing bowl, whisk together the flour, salt, and instant yeast. Add the warm water to the bowl and stir until the ingredients are combined and the mixture forms a shaggy dough.
- In a separate bowl, whisk together the beaten eggs, honey, and vegetable oil. Pour the egg mixture into the bowl with the dough and stir until the ingredients are fully combined.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours, or until it has doubled in size and is full of small bubbles.
- Lightly flour a clean surface and use a spatula to carefully scrape the dough out of the bowl. Divide the dough into three equal parts. Roll each part into a long strand, about 12-14 inches in length. Braid the three strands together to form a loaf.
- Place the loaf on a lightly greased baking sheet or parchment paper-lined baking sheet. Cover the loaf with a clean dish towel and let it rest at room temperature for 1-2 hours, or until it has doubled in size.Preheat your oven to 375°F (190°C).
- Brush the top of the loaf with the egg wash and sprinkle with sesame seeds if you wish. Bake the challah bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack for at least 30 minutes before slicing and serving.
Notes
- Allow 12-18 hours for the dough to rise at room temperature to develop flavor and a light texture.
- Find a warm, draft-free spot to speed yeast activity, especially in cooler environments.
- Use fresh yeast to ensure the dough rises fully and the bread achieves the proper texture.
- Practice braiding techniques or watch a tutorial to braid the loaf neatly for an attractive finish.
- Once cooled, slice and freeze the challah in airtight bags for up to one month; reheat in the oven to restore freshness.
- If eggs are unavailable for egg wash, brushing with milk or cream will give a nice golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 352kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 70mg | 23% |
| Sodium | 613mg | 26% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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