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4.78 from 61 votes
Whether you celebrate Hanukkah or not, everyone can enjoy Challah this holiday season
Print Recipe
Homemade Challah Bread (No Knead!)
Prep Time
30 mins
Cook Time
35 mins
Proof Time
5 hrs
Total Time
6 hrs 5 mins
 

My easy no-knead Homemade Challah Bread recipe is perfect for everyone. It's super soft, pillowy, and beautifully braided.

Course: Dinner
Cuisine: Jewish
Servings: 1 large loaf
Author: Gemma Stafford
Ingredients
  • 3 ½ cups (17½ oz/490 g) all-purpose flour
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 2 large eggs , at room temperature
  • 1 cup (8 fl oz/240 ml) lukewarm whole milk (or dairy free to keep kosher)
  • ¼ cup (2 ½ oz/75 g) honey
  • ½ cup (4 oz/115 g) butter, melted (or dairy free butter/ margarine to keep kosher)
  • Egg wash
Instructions
To Make the Challah Bread Dough

  1. In a large bowl, combine the flour, yeast, and salt. Set aside.

  2. In a separate bowl, mix together the egg, milk, honey, and melted butter and whisk until combined.

  3. Add the wet ingredients into the dry ingredients and mix just until a dough forms. Do not overmix.

To Proof the Challah Bread Dough

  1. Cover the bowl with plastic wrap and a clean kitchen towel and let the dough rise, at room temperature for a minimum of 4 hours, or until doubled in size. After the 4 hours, the dough can be refrigerated for up to 2 days.

To Shape the Challah Bread Dough

  1. Line a baking sheet with parchment paper and set aside.

  2. Transfer the dough onto a lightly floured surface and divide it into 3 equal pieces. Gently roll each piece into a rope about 1½ inches (4cm) thick.

  3. Pinch the 3 ropes together at the top and make a three-strand braid. Pinch the end of the braid together and tuck it underneath.

  4. Transfer the braid to the prepared baking sheet and cover loosely with plastic wrap. Allow it to rise a second time for about an hour.

  5. Towards the end of the rising time, preheat the oven to 350°F (180°C) and carefully brush the braid with egg wash.

To Bake the Challah Bread

  1. Bake for 30 to 35 minutes or until deep golden brown.

  2. Transfer the loaf to a wire rack and let it cool completely before slicing.

To Serve and Store the Challah Bread

  1. Enjoy warm with salted butter! This bread is best enjoyed the day it's baked but you can store leftovers in an air-tight container for up to 3 days.

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.