Jamie Geller's No Knead Challah Bread - Joy of Kosher

Jamie Geller's No Knead Challah Bread

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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.

Always make sure to use a great quality extra virgin olive oil, we love Colavita

If you got to this recipe and it's already Friday go ahead and make my super popular classic Challah recipe.  

Looking for a healthier, 100% whole grain challah with all natural sweeteners? Sign up for our Fresh Families healthy meal plan today. 

In Partnership With Red Star
  • Cook Time
  • Prep Time
  • 2 (1 pound loaves)Servings

Ingredients

  • 8+ cups bread, high gluten flour
  • 1 tablespoon kosher salt
  • 1 tablespoon Red Star Yeast
  • 2 - 2 ½ cups lukewarm water (best temperature is 105°F)
  • 3 whole eggs + 1 yolk
  • ½ cup sugar
  • ½ cup extra virgin olive oil, such as Colavita

  • 1 egg plus 2 tablespoon water for egg wash

Preparation

These are a few of our favorite things.

These are a few of our favorite things.

1. Combine flour, salt, yeast, water, eggs, sugar and evoo. 

Add all ingredients to the flour in the bowl.

Add all ingredients to the flour in the bowl.

2. Mix until combined and then cover with lightly greased plastic wrap.

Stir, stir, stir!

Stir, stir, stir!

Once fully mixed, dough will appear clumpy. That's OK!

Once fully mixed, dough will appear clumpy. That's OK!

This is what your dough will look like after it's been mixed.

This is what your dough will look like after it's been mixed.

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). 

Wrap with plastic and set on the counter for 2 hours before putting in the fridge.

Wrap with plastic and set on the counter for 2 hours before putting in the fridge.

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.

Dough that's been rising in the fridge for 3 days.

Dough that's been rising in the fridge for 3 days.

Turn out dough on to the counter.

Turn out dough on to the counter.

Form into a log and divide in half. Then divide each half into 4 pieces.

Form into a log and divide in half. Then divide each half into 4 pieces.

We're going with the simple 3 strand braid. We used the 4th strand for a roll.

We're going with the simple 3 strand braid. We used the 4th strand for a roll.

5. Allow to rise at room temperature for 1-2 hours or up to 3 (a long rise is necessary for the dough). 

We used the 4th strand to make 2 rolls.

We used the 4th strand to make 2 rolls.

6. Preheat oven to 350° F. Brush your challah with egg wash. Once your oven comes to temperature, brush on egg wash again. 

Brush with egg wash two times. Once right after you turn on the oven, and once again once the oven comes to temperature.

Brush with egg wash two times. Once right after you turn on the oven, and once again once the oven comes to temperature.

7. Bake for 12 minutes, rotate the pan, and bake until 12 to 15 minutes more until golden brown and perfectly cooked.

Ready to turn after a 12 minute bake.

Ready to turn after a 12 minute bake.

The final bake!

The final bake!

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