Breads & Doughs

Homemade Challah (No Knead)

5 from 5 votes
This easy Homemade Challah is a special Jewish bread, rich and slightly sweet, braided and golden, and it will be the star of your holiday celebrations.
Whether you celebrate Hanukkah or not, everyone can enjoy Challah this holiday season

Hi Bold Bakers!

Everybody should know how to make this wonderful bread. Homemade Challah is a special Jewish bread, rich, slightly sweet, braided/plaited,  glowing golden, and typically eaten on ceremonial occasions. This holiday season, whether you celebrate Hanukkah or not, you can enjoy this traditional bread. You do not need a machine. You simply mix up your dough by hand and leave it overnight to ferment.
You can be a seasoned baker, or even just a seasonal baker, and still be able to make this beautiful loaf of Homemade Challah.

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Have you seen my other No Knead Doughs? Check out my No Knead Cinnamon Rolls or No Knead Brioche.

Homemade Challah (No Knead)

5 from 5 votes
This easy Homemade Challah is a special Jewish bread, rich and slightly sweet, braided and golden, and it will be the star of your holiday celebrations.
Author: Gemma Stafford
Servings: 1 large loaf
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
This easy Homemade Challah is a special Jewish bread, rich and slightly sweet, braided and golden, and it will be the star of your holiday celebrations.
Author: Gemma Stafford
Servings: 1 large loaf

Ingredients

  • 1 cup (8oz/240g) milk
  • 2 teaspoons dried instant yeast
  • 2 teaspoons salt
  • 2 large eggs , lightly beaten
  • ¼ cup (2 ½ oz/75g) honey
  • ½ cup (4oz/120g) butter, melted
  • 3 ½ cups (18½ oz/525g) all-purpose flour
  • 1 egg lightly beaten for wash

Instructions

  • In a large bowl combine the flour, yeast and salt. Be sure to mix the yeast and salt on separate sides of the bowl to ensure the salt does not deactivate the yeast. Set aside
  • In a separate bowl, mix together the milk, honey and butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm.
  • Temper the eggs by adding a bit of the warm butter mixture and whisking quickly. This will bring the eggs up to temperature and ensure they will not scramble. Quickly whisk the tempered eggs into the rest of the warm butter mixture until combined.
  • Pour the wet into the dry and mix until it forms a dough and all the flour is mixed in. It only takes a minute to mix the dough together. Don't be tempted to over mix.
  • Cover with cling wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours you can place it in the fridge for up to 3 days.
  • Once the dough has risen for a minimum of 4 hours gently scoop out of the bowl onto a floured surface. Using a knife or dough cutter separate the dough into 3 even parts and gently roll into ropes about 1 1/2 inches in diameter.
  • Pinch the 3 ropes together at the top and and braid/plait. Pinch the end of the braid together.
  • Next line a baking sheet with parchment and place the challah in the middle. Cover the challah loosely with plastic wrap and allow to rise a second time for about an hour.
  • Preheat the oven to 350°F (180oC). Whisk 1 egg with a tablespoon of water and brush it all over the challah.
  • Place the challah in the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking.
  • Remove the finished challah from the oven and let it cool on a cooling rack. Slice and enjoy. Wrap tightly in plastic and store at room temperature for 5 days.
  • * This dough can be divided to make 2 smaller loaves.

Recipe Notes

If you are not using an instant yeast, then sponge it, in the warm milk, for 5 minutes before adding to the dry ingredients.
You can make this bread without eggs, but it will not be a rich dough.
Use milk in place of the egg wash.

 

 

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JulesK

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Comments & Reviews

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Grace Goh
Guest
Grace Goh
21 days ago

Can I add rum raisins in this recipe? If yes , when do I add it?

Katherine
Guest
Katherine
3 months ago

is the dough suppose to be sticky?

Andrea Lazar
Guest
Andrea Lazar
3 months ago

Good Morning Gemma,

What kind of milk you used to make this wonderful challah ?
1%,2%,full fat erc…etc

Would you please let me know.
Thank you so much,
Andrea

The Traybakers
Member
The Traybakers
11 months ago

Hi Gemma! I was blown away by this recipe – so easy and absolutely delicious. Definitely the best texture I have ever achieved in bread making! I made it for my kids after school one day and it was totally demolished within a few minutes!

Karla Gonzalez
Guest
Karla Gonzalez
1 year ago

Thank you for inspiration Gemma. I made this today but I didn’t turn out as I thought. It’s got a dense result. I didn’t really over mix the dough as you stated. It wasn’t that “fluffy” I have never have a problem with your recipes and I’ve made several kinds of bread. It really surprised me this one ☹️

Nati
Member
Nati
1 year ago

Hello Gemma! Just what I need! This recipe is perfect, but my hubby is allergic to lactose, could I substitute the butter for Olive oil extra virgen and almond milk instead of milk?

JulesK
Member
JulesK
1 year ago

Hi Gemma. I’ve wanted to make this for ages and it was well worth the wait. Lovely flavour and so easy to make. Not to mention how impressive it looked when I showed my family 🙂

Thanks Gemma

Sarah
Member
Sarah
1 year ago

Hi Gemma,
This was seriously delicious. I ate it warm with a bit of butter and a coffee to follow. Such an easy recipe will definitely make again. YUMO ????

Hepzy Solomon
Guest
Hepzy Solomon
1 year ago

Nicely braided one…superb…
And one thing I want to ask you..
If yeast is not added then what will be added instead of that?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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