No-Knead Challah

No-Knead Challah Recipe from Israel

Region / culture: Israel | Preparation time: 6 hours | Cooking time: 20 minutes | Servings: 2-3 loaves

Introduction

No-Knead Challah is a traditional Jewish bread that is typically enjoyed on special occasions such as Shabbat and holidays. This recipe is a simplified version of the classic challah bread, requiring minimal effort and no kneading.

History

Challah has been a staple in Jewish cuisine for centuries, with its origins dating back to ancient times. The braided shape of the bread is said to symbolize unity and togetherness, making it a popular choice for festive meals and celebrations.

Ingredients

1 package of active dry yeast
1 cup of very warm water (between 105 and 115°F or 46°C)
0.33 cup of granulated sugar (see note)
3 eggs
0.5 cup of melted margarine
1.5 tsp of salt
4 cups of all-purpose flour (approximately)
1 egg beaten with a little water in a large bowl

How to prepare

Mix yeast and warm water. Stir in sugar.
Add 3 eggs, margarine, and salt, mixing well.
Add 2 cups of flour; stir well.
(The dough should be very sticky, but a little additional flour may still be needed.) Let the dough rise for 6 hours.
With floured hands, divide the dough into 2 or 3 sections.
Divide each section into three strips.
Roll the strips into ropes of approximately equal size.
Braid each set of three ropes on a floured cookie sheet.
Let the dough rise for 1 hour.
Brush an egg-water mixture over the tops of the loaves.
Bake in a preheated oven at 400°F (204°C) for 20 minutes.
Turn the loaves onto wire racks to let them cool.
Wrap and freeze, if desired.

Variations

Add honey or cinnamon to the dough for a sweeter flavor.
Substitute whole wheat flour for a healthier alternative.
Experiment with different braiding techniques to create unique shapes.

Cooking Tips & Tricks

Make sure the water used to activate the yeast is within the specified temperature range to ensure proper fermentation.

- Allow the dough to rise for the recommended time to achieve a light and fluffy texture.

- Brushing the egg-water mixture over the loaves before baking will give them a shiny and golden crust.

- For a richer flavor, you can add raisins or sesame seeds to the dough before braiding.

Serving Suggestions

No-Knead Challah can be enjoyed on its own, toasted with butter, or used to make sandwiches and French toast.

Cooking Techniques

Preheat the oven to the specified temperature before baking the loaves.

- Use a sharp knife to score the tops of the loaves before baking to prevent cracking.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- Replace the granulated sugar with honey or maple syrup for a different taste.

Make Ahead Tips

You can prepare the dough in advance and refrigerate it overnight before baking for a more convenient option.

Presentation Ideas

Serve the No-Knead Challah on a decorative platter or bread basket for an elegant presentation.

Pairing Recommendations

No-Knead Challah pairs well with soups, salads, and main dishes such as roasted chicken or beef stew.

Storage and Reheating Instructions

Store the No-Knead Challah in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and warm in the oven at 350°F (177°C) for 10 minutes.

Nutrition Information

Calories per serving

Each serving of No-Knead Challah contains approximately 220 calories.

Carbohydrates

Each serving of No-Knead Challah contains approximately 30 grams of carbohydrates.

Fats

Each serving of No-Knead Challah contains approximately 8 grams of fats.

Proteins

Each serving of No-Knead Challah contains approximately 6 grams of proteins.

Vitamins and minerals

No-Knead Challah is a good source of iron, magnesium, and vitamin B6.

Alergens

This recipe contains eggs and wheat, which may be allergens for some individuals.

Summary

No-Knead Challah is a nutritious bread option that provides a good balance of carbohydrates, fats, and proteins. It also offers essential vitamins and minerals for overall health.

Summary

No-Knead Challah is a delicious and versatile bread that is perfect for any occasion. With its simple preparation and rich flavor, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for No-Knead Challah. It was a sunny afternoon, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a faded piece of paper fell out from between the pages. It was a handwritten recipe for a no-knead challah, and my heart skipped a beat as I read through the ingredients and instructions.

Growing up, challah was always a staple in our household. My own mother would spend hours in the kitchen, kneading the dough to perfection and shaping it into beautifully braided loaves. The smell of freshly baked challah would fill our home, and there was nothing quite like tearing off a piece of warm bread and slathering it with butter.

But the idea of a no-knead challah intrigued me. Could it really be as delicious as the traditional version, with a fraction of the effort? I decided to give it a try.

I gathered the ingredients – flour, sugar, yeast, eggs, and water – and mixed them together in a large bowl. I covered the bowl with a clean kitchen towel and let the dough rest for several hours. As the dough rose, I could already smell the familiar scent of yeast and flour.

When it was time to shape the dough into loaves, I carefully divided it into equal portions and began to braid them. I felt a sense of satisfaction as I watched the loaves take shape, their golden strands intertwining with each other.

As I placed the loaves in the oven to bake, I couldn't help but feel a sense of excitement. Would this no-knead challah live up to my expectations? Would it be as soft and fluffy as the challah I grew up with?

When the timer finally beeped, I eagerly opened the oven door and was greeted with the most wonderful sight. The loaves were a deep golden brown, their crusts shiny and crackling. I carefully lifted one out of the oven and tapped the bottom – it sounded hollow, a sign that it was perfectly baked.

I let the challah cool slightly before slicing into it, and as soon as I tasted a piece, I knew I had stumbled upon something truly special. The bread was soft and chewy, with a hint of sweetness from the sugar. It was just as delicious as the traditional version, if not more so.

I shared the challah with my family, and they all agreed that it was a winner. My grandchildren especially loved tearing off pieces of bread and dipping them into honey, a tradition we had passed down through the generations.

From that day on, the no-knead challah became a regular in my baking rotation. I made it for holidays, special occasions, or simply when I wanted to treat my loved ones to something homemade and delicious.

As I reflect back on that sunny afternoon when I first discovered the recipe, I can't help but feel grateful for the joy that baking has brought into my life. The simple act of mixing together flour, water, and yeast has created countless memories and moments of connection with my family.

And as I continue to bake my no-knead challah, I know that I am carrying on a tradition that has been passed down through the generations – a tradition of love, care, and delicious food.