Challah #3 - No Knead Overnight Method
Recipe: #24969
October 03, 2016
Categories: Breads, Jewish, Christmas, Sunday Dinner, Thanksgiving, Oven Bake, Kosher, Low Fat, Non-Dairy Vegetarian, Yeast Bread, Flour, more
"From an old community cookbook - cook time include overnight rise. Makes 2 loaves"
Ingredients
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 by Step Method
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
No special items needed.