No-Knead Challah Bread

5 from 7 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 Time20

Cook Time35

Rising Time12

Total Time12 55

Course: Bread, Side Dish

Cuisine: American

Keyword: challah bread, no knead challah bread

Servings:

Calories: 352kcal

Author: Joanna Cismaru

Equipment

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

US Customary - Metric

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