No-Knead Challah


Side Dish
No-Knead Challah

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    Enjoy this no-knead rich, eggy bread Jewish recipe perfect for sharing. 

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    Servings and Ingredients

    Serves 48
    8 c. Hy-Vee unbleached all-purpose flour
    1 ½ tbsp. kosher salt
    1 tbsp. active dry yeast
    2 ½ c. warm water, (120 degrees-130 degrees); divided
    4 Hy-Vee large whole eggs, divided
    1 Hy-Vee large egg yolk
    ½ c. Hy-Vee granulated sugar
    ½ c. Gustare Vita extra virgin olive oil
    2 tbsp. cool water
    2 tbsp. poppy seeds

    Things To Grab

    • Large bowl
    • Wooden spoon
    • Plastic wrap
    • 3 (9-by-5-inch) loaf pans
    • Hy-Vee nonstick cooking spray
    • Whisk
    • Wire racks


    1. Combine flour, salt and yeast in a large bowl. Add 2-1/2 cups warm water, 3 whole eggs, egg yolk, sugar and olive oil. Mix with a wooden spoon until combined. Dough will be sticky.

    2. Cover bowl with plastic wrap; let stand at room temperature 2 hours. Then refrigerate 4 hours or up to 4 days.

    3. Lightly spray 3 (9x5-inch each) loaf pans with nonstick spray; set aside. Remove chilled dough from bowl; divide into 3 portions. Transfer 1 portion to a lightly floured surface and divide it into thirds; roll each piece into an 18-inch rope. Line up the 3 ropes about 1 inch apart. Pinch together ropes at one end. Braid ropes; pinch together ropes at other end. Tuck ends underneath and place braided loaf in a prepared loaf pan. Repeat shaping remaining 2 portions of dough into braided loaves; place in remaining prepared loaf pans. Cover and let rise 1-1/2 hours or until double in size.

    4. Preheat the oven to 350 degrees. Uncover braided loaves. Whisk together remaining whole egg and 2 tablespoons cool water. Brush on tops of loaves; sprinkle with poppy seeds.

    5. Bake 30 to 35 minutes or until golden brown. Cool slightly in pans on wire racks. Remove from pans; cool completely.

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