JAMIE GELLER'S NO KNEAD CHALLAH BREAD
Our easiest challah ever, this no knead challah bread will change your life.
Provided by Jamie Geller
Categories Challah, Breads
Time P2D
Yield 2 (1 pound loaves)
Number Of Ingredients 8
Steps:
- 1. Combine flour, salt, yeast, water, eggs, sugar and evoo. 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° F. 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. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
Nutrition Facts :
EASY NO-KNEAD CHALLAH BREAD
A fabulously easy recipe from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois that bakes a beautiful golden laof. This recipe takes very little effort (you basically need to mix ingredients in a bowl for a minute), but you do need to give the dough time to rise. Makes four 1-pound loaves. The recipe is easily doubled or halved. You can freeze or refrigerate unused dough.
Provided by blucoat
Categories Yeast Breads
Time 1h5m
Yield 4 1-pound loaves
Number Of Ingredients 9
Steps:
- Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container.
- Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.
- On baking day, butter or grease a cookie sheet or line with parchment paper, or a silicone mat. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Divide the ball into thirds, using a dough scraper or knife. Roll the balls between your hands (or on a board), stretching, to form each into a long, thin rope. If the dough resists shaping, let it rest for 5 minutes and try again. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and braid from the center out to the remaining end. This produces a loaf with a more uniform thickness than when braided from end to end.
- Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).
- Twenty minutes before baking time, preheat the oven to 350°F If you're not using a stone in the oven, 5 minutes is adequate. Brush the loaf with egg wash and sprinkle with the seeds.
- Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown, and the braids near the center of the loaf offer resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust. Allow to cool before slicing or eating.
More about "easy no knead challah bread recipes"
NO-KNEAD CHALLAH BREAD- EASY - GROW WITH DOCTOR JO
From growwithdoctorjo.com
Ratings 1Calories 277 per servingCategory Bread
- Add the wet ingredients (water, honey, melted butter, eggs). Stir until flour is moistened about 1-2 minutes
NO KNEAD CHALLAH BREAD - RED STAR® YEAST
From redstaryeast.com
Estimated Reading Time 2 mins
NO KNEAD CHALLAH - OVENTALES
From oventales.com
HOMEMADE CHALLAH (NO KNEAD) - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
NO-KNEAD CHALLAH RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (34)Total Time 16 hrs 20 mins
- The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 3/4 cups.
- To make the dough, combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a sticky dough. You can do this in a stand mixer and then transfer to a larger bowl; or simply use a big bowl and spoon (or dough whisk).
- Refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 4 days before using.
- When you're ready to make challah, remove the dough from the refrigerator, and scoop out about one-third of the dough (about 21 ounces). Transfer it to a floured work surface; a silicone mat works well here.
- Lightly grease an 8" x 2" round cake pan. It's important that the pan is at least 2" deep. If it's not use, a 9" round pan. Coil the braid into the pan.
- Cover the pan, and allow the braid to rise for about 90 minutes, till it's quite puffy. Towards the end of the rising time, preheat the oven to 350°F.
EASY NO-KNEAD CHALLAH BREAD RECIPE - FOOD.COM
From pinterest.com
ONE BOWL NO-KNEAD CHALLAH RECIPE - EASY RECIPES
From recipegoulash.cc
SIMPLE CHALLAH BREAD RECIPE | BAKED BREE
From bakedbree.com
HOW TO MAKE THE EASIEST NO KNEAD CHALLAH BREAD - YOUTUBE
From youtube.com
TOP 42 EASY RECIPE FOR CHALLAH BREAD RECIPES
From schoenfeld.vhfdental.com
HOW TO MAKE NO KNEAD CHALLAH BREAD | BREAD MAKING | CHALLAH …
From youtube.com
EASY NO-KNEAD CHALLAH BREAD RECIPE - RED STAR® YEAST
From redstaryeast.com
NO KNEAD SOURDOUGH BREAD RECIPES - EASY RECIPES
From recipegoulash.cc
EASY NO-KNEAD CHALLAH BREAD RECIPE - FOOD.COM
From pinterest.com
NO KNEAD CHALLAH BREAD - JAMIE GELLER
From jamiegeller.com
EASY NO KNEAD CHALLAH BREAD- WIKIFOODHUB
From wikifoodhub.com
NO-KNEAD CHALLAH RECIPE: FIVE FOLDS ARE ALL THIS BREAD …
From slate.com
EASY CHALLAH BREAD RECIPE | ALLRECIPES
From test.element.allrecipes.com
EASY CHALLAH BREAD - BREAD - MANY SIMPLE RECIPES
From manysimplerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #breads #eggs-dairy #jewish-ashkenazi #oven #easy #european #beginner-cook #dinner-party #holiday-event #kosher #vegetarian #grains #eggs #dietary #oamc-freezer-make-ahead #rosh-hashanah #yeast #free-of-something #pasta-rice-and-grains #brunch #equipment #number-of-servings #4-hours-or-less
You'll also love