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!
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.
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!
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