Braided stands of no-knead dough bake up into a tasty bread that’s as nice to look at as it is to eat.
Photo by Helen Rea & Rob Sugar
No-Knead Challah
MAKES TWO LOAVES
4 cups bread flour
½ tablespoon kosher salt
1 teaspoon instant yeast
1½ cups water, room temperature
¼ cup olive oil
¼ cup honey
2 large eggs, room temperature
1 large egg, for egg wash
Sesame seeds, optional
In a large bowl, add flour, salt and yeast and mix well. Add water, oil, honey and 2 eggs and mix, using the handle of a large wooden spoon, just enough to form a ball. Cover bowl with plastic wrap and allow to rest at room temperature for 2 hours. Refrigerate for 2 days to allow the dough to form strong gluten strands that will give the bread strength and texture.
After 2 days, remove dough from refrigerator and allow to come to room temperature. Scrape dough onto a clean, floured surface and divide dough in half. Then divide each half into three even-sized pieces. Roll each piece into a long log—the same length. With three logs side by side, pinch the top ends together and braid the three logs. Bring the right log to the middle, then the left log to the middle (the same process as braiding hair). Repeat until you get to the end of the loaf. Make sure the ends are securely pinched together and tucked underneath the loaf.
Repeat with remaining three logs. Cover with a clean, dry towel and allow to rise for 1 to 2 hours or until dough has doubled in size.
Preheat oven to 350 F. Whisk together 1 egg and 1 tablespoon water, and brush onto the risen dough. Allow to sit another 10 minutes, then apply a second coat of the egg wash. If desired, sprinkle with sesame seeds. Bake 25–30 minutes until golden brown, rotating the baking pan halfway through baking for an even crust color.
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Chef’s tip
What is a bread lame? A razor-sharp blade used to make cuts in bread dough. A paring knife or scissors will drag the dough, whereas a lame will make clean cuts.
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What’s cooking at SCLiving.coop
No-knead breads: Part I—Grab your apron and go back in time to September 2020 and explore Chef Belinda Smith-Sullivan’s first batch of no-knead bread recipes, including an experimental recipe for charcoal bread.
No-knead breads: Part II—If the pandemic had a silver lining, it was the chance to experiment in the kitchen. Chef Belinda’s escape was no-knead bread baking, and now she can’t stop. Here are some of her new favorites.