Challah #3 - No Knead Overnight Method

2
Servings
20m
Prep Time
24h
Cook Time
1d 20m
Ready In


"From an old community cookbook - cook time include overnight rise. Makes 2 loaves"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (429.5 g)
  • Calories 1106.9
  • Total Fat - 27.8 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 208.3 mg
  • Sodium - 1253.6 mg
  • Total Carbohydrate - 181.9 g
  • Dietary Fiber - 6.5 g
  • Sugars - 25.7 g
  • Protein - 29.5 g
  • Calcium - 67.6 mg
  • Iron - 3.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.7 mg

Step 1

Dissolve yeast in 1/4 cup water, add 3 tsp sugar and let proof in bowl.

Step 2

Add 1 egg and 1 white ( save the yolk), 3/4 cup water, oil, sugar and salt- mix well,

Step 3

Add 1 1/2 cups flour - mix well.

Step 4

Add the rest of the flour -mix well.

Step 5

Place in a large oiled bowl - oil the top of the dough - cover with wrap and place in the refrigerator overnight.

Step 6

The next day, remove for the refrigerator and let stand covered 30 minutes, punch down.

Step 7

Form 2 loaves and place in greased loaf pans (2).

Step 8

Spread the egg yolk ( beaten) over the tops.

Step 9

Let rise until doubled.

Step 10

Preheat the oven to 375 F.

Step 11

Bake 30 minutes until completely brown.

Step 12

Remove the challahs from the pans and let cool on racks.

Tips & Variations


No special items needed.

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