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    You are in: Home / Recipes / Easy No-Knead Challah Bread Recipe
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    Easy No-Knead Challah Bread

    1/5 Photos of Easy No-Knead Challah Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    40 mins

    25 mins

    blucoat's Note:

    A fabulously easy recipe from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois that bakes a beautiful golden laof. This recipe takes very little effort (you basically need to mix ingredients in a bowl for a minute), but you do need to give the dough time to rise. Makes four 1-pound loaves. The recipe is easily doubled or halved. You can freeze or refrigerate unused dough.

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    Ingredients:

    Yield:

    1-pound ...

    Units: US | Metric

    Directions:

    1. 1
      Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container.
    2. 2
      Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
    3. 3
      Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
    4. 4
      The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.
    5. 5
      On baking day, butter or grease a cookie sheet or line with parchment paper, or a silicone mat. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
    6. 6
      Divide the ball into thirds, using a dough scraper or knife. Roll the balls between your hands (or on a board), stretching, to form each into a long, thin rope. If the dough resists shaping, let it rest for 5 minutes and try again. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and braid from the center out to the remaining end. This produces a loaf with a more uniform thickness than when braided from end to end.
    7. 7
      Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).
    8. 8
      Twenty minutes before baking time, preheat the oven to 350°F If you're not using a stone in the oven, 5 minutes is adequate. Brush the loaf with egg wash and sprinkle with the seeds.
    9. 9
      Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown, and the braids near the center of the loaf offer resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust. Allow to cool before slicing or eating.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on November 05, 2009

      55

      This is my first time making ANY bread, let alone challah, and it worked perfectly the first time!! I halved the ingredients, and I let it rise/rest overnight right after making the dough because my house has gotten chilly. I took half the dough and made one loaf - saved the other one to bake this weekend - and it made a smaller loaf, once braided, than I expected; I will probably use the whole recipe next time. :) I am saving this one!! Everyone loved it! Thank you so much!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2009

      55

      This is a great recipe. I have tried other challah recipes and this beats them all hands down. AND it is no knead. I have made other no knead breads and loved them, and was thrilled to find this no knead challah.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2014

      55

      Super easy and made perfect,, fluffy dinner rolls

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Easy No-Knead Challah Bread

    Serving Size: 1 (1850 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1281.3
     
    Calories from Fat 316
    24%
    Total Fat 35.1 g
    54%
    Saturated Fat 5.5 g
    27%
    Cholesterol 186.0 mg
    62%
    Sodium 2703.2 mg
    112%
    Total Carbohydrate 207.7 g
    69%
    Dietary Fiber 9.6 g
    38%
    Sugars 35.5 g
    142%
    Protein 34.4 g
    68%

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