Quick Challah (No-Knead)
70% authentic · Jewish
A simplified, no-knead version of challah that still delivers a delicious, soft texture, perfect for when time is short.
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Ingredients
- All-purpose flour3.5 cups
- Instant yeast1.5 tsp
- Granulated sugar1/4 cup
- Salt1 tsp
- Warm water1 cup
- Eggs2 large
- Vegetable oil1/4 cup
- Egg yolk (for wash)1
Steps
- 1
In a large bowl, whisk together flour, sugar, salt, and instant yeast.
- 2
In a separate bowl, whisk together warm water, 2 eggs, and oil.
- 3
Pour the wet ingredients into the dry ingredients and mix with a spoon until just combined. The dough will be sticky.
- 4
Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.
- 5
Gently turn the dough out onto a lightly floured surface. Divide into 3 portions and roll into ropes. Braid the ropes.
- 6
Place the braided challah on a baking sheet lined with parchment paper. Cover and let rise for 30 minutes.
- 7
Preheat oven to 375°F (190°C).
- 8
Brush the challah with the egg yolk wash.
- 9
Bake for 20-25 minutes, until golden brown.
- 10
Cool on a wire rack.
