No Knead Challah Bread

A simple, no knead challah recipe that only requires 1 bowl and 1 spoon! Watch video tutorial below.

Combine flour, water, evoo, sugar, salt, yeast and eggs.

Mix until combined. Stir, stir, stir!

Once fully mixed, dough will appear clumpy.

Cover with lightly greased plastic wrap and let rise.

Allow mixture to sit at room temperature for 2 hours before refrigerating for up to 3 days, but for a minimum of 2 days (the flour needs that much time to form gluten strands to give the bread texture).

When you are ready to make challah, remove dough from refrigerator and braid as desired. Place braids on parchment lined baking sheets and cover with lightly greased plastic wrap.

Allow to rise at room temperature for 1-2 hours or up to 3 (a longer rise is necessary for the dough). Preheat oven to 350° F. Brush your challah with egg wash. Once your oven comes to temperature, brush on egg wash again.

Bake for 12 minutes, rotate the pan, and bake until 12 to 15 minutes more until golden brown and perfectly cooked.

No Knead Challah Bread

"This bread is so easy, there is literally no kneading, but you do need to plan ahead. It is best if you can prep it on Tuesday night so it has 3 days to chillax in the fridge before baking it up fresh on Friday." Jaime Geller

Yield 2 loaves

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Ingredients

• 8 cups bread flour
• 2 – 2 1/2 cups lukewarm water (105°F)
• 1/2 cup extra virgin olive oil
• 1/2 cup granulated sugar
• 1 tablespoon kosher salt
• 1 tablespoon Red Star Active Dry Yeast
• 3 large whole eggs
• 1 large egg yolk
• Egg wash: 3 large eggs plus 3 tablespoons water (beaten together)
• Sesame seeds (for topping, optional)

Instructions

• Add flour, 2 cups warm water, oil, sugar, salt, yeast, eggs, to large bowl. Mix until all ingredients are combined. Add additional water if needed to achieve a nice, thick, workable dough. Cover with plastic wrap. Allow mixture to sit at room temperature for 2 hours before refrigerating for up to 3 days, but for a minimum of 2 days (the flour needs that much time to form gluten strands to give the bread strength and texture.)
• When you are ready to make the challah, remove dough from refrigerator and braid as desired. To make a 3-strand braid, divide dough in half. Divide each half into 3 evenly-sized pieces. Roll each piece into a long log. Braid each piece, pinched ends to seal. Repeat with other half of dough. Place braided doughs on a greased baking sheet and cover. Allow to rise at room temperature for 1 to 2 hours (or until doubled in size).
• Preheat oven to 350°F.
• Make egg wash: Whisk eggs and water together. Brush on risen challah dough. Allow to sit for 10 minutes before applying a second egg wash. Sprinkle with sesame seeds (optional). Bake for 24 to 27 minutes, rotating baking sheet half-way through for an even crust color.

Notes

Recipe by Jamie Geller.