Jamie Geller’s No Knead Challah Bread
Servings
2 Loaves
Ingredients
- 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
- 1 egg plus 2 tablespoon water for egg wash
Instructions
- Combine flour, salt, yeast, water, eggs, sugar and evoo.
- Mix until combined.
- Cover with lightly greased plastic wrap.
- 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).
- When you are ready to make challah, remove dough from refrigerator
- Braid as desired.
- Place braids on parchment lined baking sheets and cover with lightly greased plastic wrap.
- Allow to rise at room temperature for 1-2 hours or up to 3 (a long rise is necessary for the dough).
- Preheat oven to 350° F. Brush your challah with egg wash. Once your oven comes to temperature, brush on egg wash again.
- Bake for 12 minutes, rotate the pan, and bake until 12 to 15 minutes more until golden brown and perfectly cooked.
- Let cool and enjoy.
