An easy beginner friendly version of challah. It is an easy to make version with all the same same richness, taste and texture of the traditional challah
Keyword Challah, No Knead, Yeast Bread
Prep Time 10minutes
Cook Time 40minutes
1CSourdough Starter 220 g See Notes
¼TspActive Dry Yeast
For the Dough
4CAP Flour 480 g Notes
½CWater 120 g
2Eggs , large
2 - 3 TspWater
1 -2 TspPoppy seeds / Sesame seeds
If you have fed sourdough starter use it.
Warm the water to 110°F or just warm to touch. Dissolve the sugar in it. Sprinkle the yeast on top and wait for 5 minutes until the yeast is softened and beginning to bloom. Add the flour and mix in. Wait for 20 to 30 minutes until signs of yeast activity appear.
Mix the dough
Break the eggs into a large bowl. Beat the eggs , add honey, oil, water and the starter. Mix in the salt and add the flour in batches mix enough to moisten the dough. Once all the flour is added and a wet shaggy dough is formed form into one lump and cover the bowl with a plastic wrap or wet towel . Let it rest on the counter for a few minutes and refrigerate overnight or up to 24 hours.
Uncover and punch down the dough. Fold the dough over itself a few times in the pan. Liberally dust a kneading surface with flour. Scape the dough from the bowl onto the surface. Dust the top liberally with flour. Divide into 3 equal portions.
Roll each into long ropes of about 14 to 18 inch in length. Use enough flour to dust as needed. Do not worry about getting the ropes all even and nice. Small imperfections will be taken care of by baking.
Braid the ropes together into standard 3 strand braid. Over with a plastic wrap or wet towel and let it rise for 30 minutes.
Preheat the oven to 375°F (190°C). Beat the egg and water together to make egg wash. Brush the loaf with egg wash. Sprinkle the seeds on top if desired.
Transfer to the oven and bake for 10 minutes. Take out of the oven and brush with more egg wash (optional). Reduce the heat to 350°F (175°C) and bake for an additional 30 to 40 minutes.
The bread is done t should sound hollow when tapped at the bottom or to be more precise the internal temperature reaches 190°F (88°C).
Remove from the oven and cool on a rack before slicing.
Use fed and refreshed starter in other words use bubbly starter.
Use good quality unbleached , unbromated AP flour or bread flour.
Use a neutral flavor oil. EVOO or any strong fruity/nutty oils may not be the ones to use here.
For detailed instructions go to https://oventales.com/no-knead-challah/ .