no knead challah bread recipeThis recipe is a recipe that I have made over and over again, and every time, I fall in love with it even more.  I found this recipe in the cookbook, Heartland: The Cookbook (which is one of my favorite cookbooks and has become a go-to in my kitchen), and it is so versatile and easy to make.  The beauty of this recipe is that it does not require any kneading, and the dough can keep for 3 days in the refrigerator.  I can make the dough in about 5 minutes, let it rise for a few hours, and from there I have made many incredible baked goods.  I have used this dough to make challah, cinnamon rolls, sticky buns, Blueberry-Cream Cheese Strudel, and rolls.  It always works perfectly, and the taste is incredible.  It is a sweet dough, but not as rich as brioche, and has a very nice crumb.  When made into challah, it makes a crazy delicious french toast.

no knead challah bread recipe6 1/2 cups bread flour
2 Tablespoons instant or bread machine yeast
1 1/2 Tablespoons kosher salt
1 cup clover honey (any light colored honey will work)
1/4 cup vegetable oil
2 eggs
warm water (100°)

no knead challah bread recipeIn a very large bowl, combine the bread flour, yeast, and salt.

no knead challah bread recipeIn a 4-cup measuring cup, add the honey, oil, and eggs.

no knead challah bread recipeAdd enough warm water to reach the 4 -cup mark.

no knead challah bread recipeStir everything together.

no knead challah bread recipePour the wet ingredients into the dry ones.

no knead challah bread recipeStir the mixture to combine, and then beat for 40 strokes.  Scraping the bottom of the bowl.

no knead challah bread recipeThe dough will be lumpy and very sticky.

no knead challah bread recipeCover with plastic wrap, and let rise in a warm place for 2 hours.  The dough will look spongy.  At this point, you can make rolls, cinnamon rolls, whatever you want, but we are going to make challah breads.

no knead challah bread recipeCut the dough in half.  You have enough for two loaves.  You can save the other half in the fridge for something else if you want.  Pour the dough out on to a floured surface.  Roll the dough out into a large rectangle.

no knead challah bread recipeFold the dough in half, turn a quarter turn, and roll again.  Repeat this 3 times.

no knead challah bread recipeForm the dough into a cylinder, and cut it into 3 pieces.  Roll each piece into a 16-inch long rope.  You want to work with this dough as little as possible, so it does not have to be perfect.

no knead challah bread recipeTake the 3 ropes and braid them together.  Pinch the dough and fold it under at the top and bottom.  Put the loaves on a parchment lined baking sheet and cover in a towel.  Let rest for 40 minutes.  Preheat the oven to 350 degrees.

no knead challah bread recipeMake an egg wash (1 egg and 1 Tablespoon water whisked together) and brush it all over the loaves.  You can sprinkle sesame or poppy seeds on it if you like.

no knead challah bread recipeBake for about 40 minutes.  The internal temperature should be at least 190 degrees.  Cool on a cooling rack.

No Knead Challah
 
Ingredients
  • 6½ cups bread flour
  • 2 Tablespoons instant or bread machine yeast
  • 1½ Tablespoons kosher salt
  • 1 cup clover honey (any light colored honey will work)
  • ¼ cup vegetable oil
  • 2 eggs
  • warm water (100°)
Instructions
  1. In a very large bowl, combine the bread flour, yeast, and salt.
  2. In a 4-cup measuring cup, add the honey, oil, and eggs.
  3. Add enough warm water to reach the 4 -cup mark.
  4. Stir everything together.
  5. Pour the wet ingredients into the dry ones.
  6. Stir the mixture to combine, and then beat for 40 strokes. Scraping the bottom of the bowl.
  7. The dough will be lumpy and very sticky.
  8. Cover with plastic wrap, and let rise in a warm place for 2 hours. The dough will look spongy. At this point, you can make rolls, cinnamon rolls, whatever you want, but we are going to make challah breads.
  9. Cut the dough in half. You have enough for two loaves. You can save the other half in the fridge for something else if you want. Pour the dough out on to a floured surface. Roll the dough out into a large rectangle.
  10. Fold the dough in half, turn a quarter turn, and roll again. Repeat this 3 times.
  11. Form the dough into a cylinder, and cut it into 3 pieces. Roll each piece into a 16-inch long rope. You want to work with this dough as little as possible, so it does not have to be perfect.
  12. Take the 3 ropes and braid them together. Pinch the dough and fold it under at the top and bottom. Put the loaves on a parchment lined baking sheet and cover in a towel. Let rest for 40 minutes. Preheat the oven to 350 degrees.
  13. Make an egg wash (1 egg and 1 Tablespoon water whisked together) and brush it all over the loaves. You can sprinkle sesame or poppy seeds on it if you like.
  14. Bake for about 40 minutes. The internal temperature should be at least 190 degrees. Cool on a cooling rack.
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