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Yom Shlishi, 4 Heshvan 5778
Tuesday, October 24, 2017

No-Knead Challah

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Ingredients

  • 1 cube crumbled yeast
  • 1 t sugar
  • 1 t flour
  • ½ c warm tap water
  • At least 8 c regular flour
  • 3 eggs
  • ¾ c sugar
  • ½ c oil
  • 1 T salt
  • 2 c warm tap water

Directions

  1. Mix together in small bowl and let stand in warm place:

    1 cube crumbled yeast

    1 t sugar

    1 t flour

    ½ c warm tap water

  2. Measure the following into a large bowl (wood, glass or plastic)

    At least 8 c regular flour

    3 eggs

    ¾ c sugar

    ½ c oil

    1 T salt

    2 c warm tap water

    And yeast mixture from Step 1

    With large wooden spoon, smash all of the above together as well as possible. The mixture will be sticky.

  3. Leave the mixture in the same bowl for 3 hours, returning every ½ hour to stir it and punch it down with a wooden spoon.

  4. At end of 3 hours, turn the dough out onto a floured board or counter top. Add more flour if the dough is too soft to handle.

  5. Divide the dough with a sharp knife into 3-4 large loaves. Shape into challot.

  6. Set into well greased challah pans. Let rise for one hour. Before baking, brush all exposed surfaces with beaten egg/sugar mixture.

    Bake at 350 for 45 minutes.

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