No-Knead Challah Bread
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This No-Knead Challah Bread makes baking easy and fun. Get ready to bake a soft, golden loaf without all the hard work of kneading! It’s simple to make and turns out beautifully every time, perfect for busy days.
Effortless No Knead Challah Bread: Simplicity Meets Tradition
I’ve got a secret to share: my No-Knead Challah Bread is as simple as it gets. Just stir up the ingredients, let them sit, and the dough does all the hard work for you. Pop it in the oven, and out comes a fluffy, golden loaf that’s begging to be pulled apart and enjoyed. With this recipe, making bread is not just easy — it’s a whole lot of fun, too!
Why You’ll Love This No Knead Challah Bread
- It’s Incredibly Easy: There’s no kneading required, which means less time working the dough and more time enjoying the delicious results.
- Versatile and Fun: This recipe is perfect for anyone looking to impress with minimal effort, whether it’s for a family gathering or a cozy meal at home.
- Deliciously Rewarding: The end result is a beautifully soft and sweet bread that looks just as good as it tastes, making every bite a delightful experience.
- All-Purpose Flour: This is the base that gives the bread structure. If needed, bread flour can be used for a chewier texture.
- Salt: It enhances the flavor and regulates yeast activity. Kosher salt is a good substitute if you prefer its flavor.
- Active Dry Yeast: The leavening agent that makes the bread rise. Instant yeast can be used instead.
- Warm Water: Activates the yeast and hydrates the flour. You can also use warm milk which can add richness to the dough.
- Eggs: They enrich the dough, adding color and a tender crumb. For a vegan option, a flaxseed or chia seed mixture can act as a binder.
- Honey: It adds a touch of sweetness and color to the crust. Maple syrup can be a great alternative if you’re looking for a different kind of sweetness.
- Vegetable Oil: Adds moisture and helps in the dough’s softness. Canola oil or any neutral-flavored oil will work just as well.
- Egg Wash (Egg and Water): Gives the loaf a shiny, golden finish.
You’re gonna love how easy it is to whip up this No-Knead Challah Bread. It’s all about mixing, resting, and baking – seriously, it’s that straightforward. Let’s get started!
Grab a big bowl and toss in the flour, salt, and yeast. Just give it a quick whisk, then pour in the warm water. Stir it around until it’s all shaggy and just combined. Don’t sweat the lumps – they’re totally fine.
In a separate bowl, beat those eggs, drizzle in the honey, and add the oil. It’s like making a mini-mixture that’ll turn the dough rich and lovely. Pour this egg mix into the dough and stir it through until it’s all friendly and well-acquainted.
Now, the dough needs a long nap. Cover the bowl with some plastic wrap and let it sit out on the counter. We’re talking 12-18 hours, so plan ahead! It’s gonna puff up and get all bubbly – that’s when you know it’s done its thing.
Once the dough’s had its rest, flour up your hands and your counter. Gently coax the dough out of the bowl and divide it into three pieces. Roll each piece into a 16 inch long rope, braid them together like you’re doing a fancy hairstyle, and tuck the ends under.
Place this beauty on a baking sheet, cover it with a towel, and let it rise again until it’s nice and puffy.
Alright, heat up your oven – we want it hot, 375°F (190°C) hot. Give your loaf a little spa treatment with an egg wash; just brush it on for that golden glow. Slide the tray into the oven and let it bake. You’ll want to check it after 30 minutes, but it might need a couple more minutes to get that perfect tan.
Patience, my friend – let that bread cool down on a rack before you dive in. I know, it smells heavenly, but giving it at least 30 minutes means you’ll get the perfect slice.
Frequently Asked Questions
Can you let the dough rise for less time?
Sure can! If you’re short on time, a warm spot can speed things up. Aim for at least a couple of hours of rise time for the first go-around, or until the dough has roughly doubled. The second rise, after shaping, can be as quick as 30 minutes if it’s puffed up nicely. Just remember, the longer it rises, the better the flavor and texture.
What if my dough isn’t rising?
If your dough is being a bit stubborn, check the temperature of your kitchen – yeast loves a cozy, warm environment. Also, make sure your yeast isn’t past its prime. If it’s still not rising, it might need a bit more time, especially if it’s chilly in your kitchen.
Can I add extras into the dough, like raisins or nuts?
Absolutely! Feel free to mix in raisins, nuts, or even a sprinkle of cinnamon for a sweet twist. Just fold them in right after you’ve mixed up your dough, so they’re evenly distributed.
Is there a way to make this bread vegan?
Yes, there is! Swap out the eggs for your favorite plant-based egg substitute, use agave or another vegan sweetener instead of honey, and opt for a vegan-friendly wash, like almond milk mixed with maple syrup, before baking.
Can I make this challah bread with whole wheat flour?
Yes, you can mix in whole wheat flour for a heartier loaf. Start by substituting half of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour absorbs more liquid, so you may need to adjust the water slightly. And remember, whole wheat dough will be denser, so the rise times may be longer.
Expert Tips
- Temperature Control for Yeast Activation: Ensure your water is at the ideal temperature (around 110°F/45°C) to activate the yeast without killing it for the perfect rise.
- Check Yeast Freshness: Use yeast that’s within its expiration date. If you’re uncertain, dissolve a pinch of sugar into the water before adding the yeast. If it foams up within 10 minutes, it’s active and good to go.
- Use a Dough Scraper: When dividing and shaping your dough, a dough scraper can be your best friend. It helps cleanly divide the dough without sticking and assists in transferring your strands for braiding.
- Bake on Parchment Paper: To prevent sticking and achieve a consistent golden color, bake your challah on parchment paper. It also makes cleanup a breeze.
- Oven Spring Trick: For that extra lift and a beautiful crust, place a pan of water at the bottom of your oven during baking. The steam will help the bread rise better and create a shiny, crackly crust.
Storage
After your challah is completely cooled, wrap it tightly in plastic wrap to maintain its moisture and softness; it’ll stay delicious on your counter for a couple of days. And if you’re thinking ahead, challah freezes like a dream. Just slice it before freezing, pop it into a freezer-safe bag, and stash it away. Whenever you’re ready for a piece, take out just what you need, and give it a quick toast for that just-baked taste—it’s like a little time capsule of freshness!
Discover More No Knead Breads
- No Knead Bread
- No Knead Potato Bread
- No Knead Honey Oat Bread
- No Knead Whole Wheat Bread
- No Knead Cinnamon Raisin Bread
- No Knead Olive Bread
- No-Knead Baguette
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No-Knead Challah Bread
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
