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Homemade No-Knead Challah Bread photo
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No-Knead Challah Bread

This No-Knead Challah Bread is SO EASY! Enjoy a rich, fluffy loaf with minimal effort and maximum flavor.
Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Bread
Cuisine: Jewish
Keyword: Easy, Homemade, No Knead
Servings: 8 servings

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon active dry yeast
  • 1 cup warm water
  • 2 large eggs beaten
  • 1/3 cup honey
  • 1/3 cup vegetable oil
  • 1 large egg beaten with 1 tablespoon water for egg wash

Instructions

  • In a large mixing bowl, whisk together the all-purpose flour, salt, and active dry yeast.
  • In a separate bowl, combine the warm water, beaten eggs, honey, and vegetable oil. Mix well.
  • Pour the wet mixture into the bowl with the dry ingredients. Mix until a shaggy dough forms.
  • Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 to 2 hours.
  • Turn the dough onto a lightly floured surface. Divide it into three equal pieces and roll each into a long rope.
  • Braid the three ropes together and pinch the ends to seal.
  • Transfer the braided challah onto a lined baking sheet and let it rise for another 30-45 minutes.
  • Preheat your oven to 375°F (190°C).
  • Brush the top with the egg wash mixture.
  • Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
  • Let cool on a wire rack. Slice and enjoy!

Equipment

  • Large Mixing Bowl
  • Plastic Wrap
  • Baking Sheet
  • Pastry brush
  • Oven

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze tightly wrapped for up to 3 months.
  • Thaw at room temperature and refresh in the oven.