No Knead Challah
Image by Courtesy Joy of Kosher
This is the easiest, best tasting challah in the entire world. 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. If you got to this recipe and it’s already Friday go ahead and make my super popular classic Challah recipe.
Duration: 55 minutes
Cook Time: 45 minutes
Prep Time: 10 minutes
Servings: 2 (1 pound) loaves
8 cups high gluten bread flour
1 tablespoon kosher salt
1 tablespoon Red Star Yeast
2 – 2 ½ cups lukewarm water (best temperature is 105° F)
3 whole eggs and 1 yolk
½ cup sugar
½ cup extra virgin olive oil, such as Colavita Extra Virgin Olive Oil
1 egg plus 2 tablespoon water for egg wash
1) Combine flour, salt, yeast, water, eggs, sugar and extra virgin olive oil.
2) Mix until combined and then cover with lightly greased plastic wrap.
3) 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).
4) 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.
5) Allow to rise at room temperature for 1-2 hours or up to 3 (a long rise is necessary for the dough).
6) Preheat oven to 350 degrees Fahrenheit. Brush your challah with egg wash. Once your oven comes to temperature, brush on egg wash again.
7) Bake for 12 minutes, rotate the pan, and bake until 12 to 15 minutes more until golden brown and perfectly cooked.
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind Joyofkosher.com and “Joy of Kosher with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen — quickly. Check out her new book, Joy of Kosher Fast, Fresh Family Recipes.
This is a moment of great uncertainty. Here’s what you can do about it.
We hope you appreciated this article. Before you go, we’d like to ask you to please support the Forward’s independent Jewish news this Passover.
This is a moment of great uncertainty for the news media, for the Jewish people, and for our sacred democracy. It is a time of confusion and declining trust in public institutions. An era in which we need humans to report facts, conduct investigations that hold power to account, tell stories that matter and share honest discourse on all that divides us.
With no paywall or subscriptions, the Forward is entirely supported by readers like you. Every dollar you give this Passover is invested in the future of the Forward — and telling the American Jewish story fully and fairly.
The Forward doesn’t rely on funding from institutions like governments or your local Jewish federation. There are thousands of readers like you who give us $18 or $36 or $100 each month or year.
Support our mission to tell the Jewish story fully and fairly.
