Easy No Knead Challah Bread Food

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JAMIE GELLER'S NO KNEAD CHALLAH BREAD



Jamie Geller's No Knead Challah Bread image

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

8+ cups bread, high gluten flour
1 tablespoon kosher salt
1 tablespoon active dry 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

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



Easy No-Knead Challah Bread image

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

1 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons salt
4 large eggs, lightly beaten
1/2 cup honey
1/2 cup neutral-tasting vegetable oil (such as canola) or 1/2 cup unsalted butter, melted, plus more for greasing the cookie sheet
7 cups unbleached all-purpose flour
egg wash (1 egg beaten with 1 tablespoon of water)
poppy seeds or sesame seeds, for the top

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.

AMAZING FAST RISE CHALLAH BREAD - ONE SMALL LOAF



Amazing Fast Rise Challah Bread - One Small Loaf image

You can make a challah in under 2 hours using quick rise yeast. This recipe is for one small loaf of challah.

Provided by petlover

Categories     Yeast Breads

Time 1h45m

Yield 1 challah

Number Of Ingredients 8

2 tablespoons sugar
1/2 cup warm water
1 teaspoon salt
3 tablespoons oil
1 egg
2 cups bread flour
1 1/2 teaspoons fast rising yeast
1 egg yolk

Steps:

  • Mix warm water, oil and egg together into a stand mixer bowl. Mix, with kneading hook, until blended.
  • Add salt, sugar, and yeast and flour ( small amount at a time). Mix with hook until a soft dough is formed. You may need to add a bit more warm water ( or more flour if needed). Check the dough, it should be soft and slightly sticky. It should easily form into a smooth ball. When the right consistency is reached, knead with hook for 6 minutes.
  • Take dough ball out and place into oiled bowl-turn it over so that the oil in on all sides. Cover with saran wrap and let rise until doubled ( about 30 minutes or more).
  • Punch down dough and divide into thirds. Roll each piece into a strand . Prepare cookie sheet with parchment paper. Place all three strands onto sheet and braid. Cover with saran wrap and let rise again until doubled ( about 30 minutes or more). In the mean time preheat oven to 375°F.
  • Brush top of braid with beaten egg yolk and bake for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 1508.5, Fat 52.5, SaturatedFat 8.8, Cholesterol 352, Sodium 2415.7, Carbohydrate 219.3, Fiber 8.4, Sugar 26.1, Protein 37

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