0 from 24 votes
No-Knead Challah Bread
This No-Knead Challah Bread is the secret to homemade bread bliss without the hassle. Picture a loaf so soft and tender, it pulls apart like clouds in the sky, with a taste that's just the right amount of sweet. It's the kind of recipe that turns baking novices into pros and busy afternoons into a chance to create something truly magical for the dinner table.
Prep Time
20 mins
Cook Time
20 mins
Rising Time
12 hrs
Total Time
12 hrs 55 mins
Servings: 8
Calories: 352 kcal
Course:
Side Dish , Bread
Cuisine:
American
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon active dry yeast
- 1½ cups warm water
- 2 large eggs 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.
Cup of Yum
Notes
- Rise Time is Key: The longer rise not only develops the flavor but also ensures a light, airy loaf. Don't rush it!
- Warm Spot for Rising: Find the warmest spot in your kitchen to help the yeast work its magic faster, especially during colder months.
- Yeast Check: Make sure your yeast is fresh for the best rise.
- Braiding Tips: If you're new to braiding bread, watch a quick tutorial for a fail-proof braid that will make your challah look artisanal.
- Freezer-Friendly: Challah freezes beautifully. Cool completely, slice, and freeze in airtight bags for up to 1 month. Warm in the oven to serve.
- Egg Wash Alternative: If you're out of eggs, brushing the loaf with milk or cream will still give a lovely golden color to the crust.
Nutrition Information
Serving
1serving
Calories
352kcal
(18%)
Carbohydrates
57g
(19%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
70mg
(23%)
Sodium
613mg
(26%)
Potassium
113mg
(3%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
101IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
23mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 352
% 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.