Easy No Knead Challah Bread
Discover the joy of homemade bread with this *Easy No Knead Challah Bread* recipe, perfect for beginners and experienced bakers alike. This fuss-free method eliminates the need for kneading, relying instead on a long, slow rise to develop its signature fluffy texture. With only 15 minutes of prep time, this versatile recipe combines pantry staples like all-purpose flour, instant yeast, and eggs to create a beautifully braided loaf that’s golden, slightly sweet, and irresistibly tender. Finish it with a shiny egg wash and optional sesame or poppy seeds for a touch of elegance. Serve this show-stopping challah at your next dinner party, or enjoy it toasted with your favorite spreads. Don’t miss the chance to add this timeless and easy homemade bread recipe to your repertoire!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1 cups Warm water (around 100°F/38°C)
- 0.25 cups Vegetable oil
- 2 Large eggs
- 1 Egg yolk (for egg wash)
- 1 tablespoons Water (for egg wash)
- 2 tablespoons Sesame or poppy seeds (optional for garnish)
Instructions
In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast.
In a separate medium bowl, whisk together the warm water, vegetable oil, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a shaggy dough forms. Ensure all the flour is incorporated, but avoid kneading the dough.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 4 hours, or until doubled in size.
After the dough has risen, transfer it to a lightly floured surface. Divide the dough into three equal portions and roll each portion into a rope about 14 inches long.
Pinch the ends of the ropes together and braid them loosely into a long loaf. Pinch the braid's other end to seal it. Tuck the ends under the loaf slightly for a neat finish.
Transfer the braided loaf to a parchment-lined baking sheet. Cover it lightly with a kitchen towel and allow it to rest for another 45 minutes to 1 hour, or until it looks puffy.
Preheat your oven to 375°F (190°C). In the meantime, make the egg wash by whisking together the egg yolk and water in a small bowl.
Brush the loaf generously with the egg wash, ensuring all visible areas are coated. If desired, sprinkle sesame or poppy seeds over the top of the bread.
Bake the challah bread in the preheated oven for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Allow the loaf to cool on a wire rack for at least 20 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 424.7 g | 154% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 51.2 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 264 mg | 20% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
