Challah - No Knead - 5 Mins A Day

By mariannefeldman

Jeff Hertzberg & Zoe Francois
New Artisan Bread in 5 Mins A Day p 296
Finished temp: 190 degrees F

Ingredients

• Added:
• Makes 4 loaves, slightly less than 1 lb each.The recipe is easily doubled or halved. I use half recipe at a time, yielding 2 large loaves from recipe
• lukewarm water (100 degrees F or less) 1 3/4 cups or 14 oz or 400 grams
• granulated yeast: 1 tbs (was 1 1/2 tbs in first book) or 0.35 oz or 10 grams
• kosher salt: 1 to 1/2 tbs or 0.6-0.9 oz or 17 - 25 grams
• large eggs, lightly beaten: 4 or 8 oz or 225 grams
• honey: 1/2 cup or 6 oz or 170 grams
• unsalted butter, melted (can sub oil or melted margarine) 1/2 cup or 4 oz or 115 grams
• AP flour: 7 cups or 2 lbs, 3 oz or 990 grams
• egg wash (1 egg beaten w/1 tbs water)
• Poppy or sesame seeds, for sprinkling on top crust
• parchment paper
• 1 tsp vanilla extract
• 3 tbs soy lecithin
• subbed 1/2 cup potato flour for AP flour

Preparation

Step 1

1) Mix the yeast, salt, eggs, honey, & melted butter or oil with the water in a 6 quart bowl or a lidded (not air tight) food container

2) Mix in the flour with out kneading, using a spoon or a heavy duty stand mixer (with paddle). If you are not using a machine you may need to use wet hands to incorporate the last bit of flour.

3) Cover (not airtight) & allow to rest at room temp til the dough rises & collapses (or flattens on top), approx 2 hours. (In (1) 6 qt container or separate dough into 2 halves & let rest in (2) 3 qt containers.

4)The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Refrigerate the container(s) of dough & use over the next 5 days.
Beyond 5 days freeze in 1 lb portions in a airtight container for up to 3 weeks. Defrost frozen dough overnight in the refrigerator before using, then allow the usual rest & rise time.

5) On baking day butter or grease a baking sheet or line it w/parchment.
Dust the surface of the refrigerated dough with flour & cut off a 1 lb (grapefruit sized) piece. Dust the piece with more flour & quickly shape it into a ball by stretching the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter turn as you go

6) Gently roll & stretch the dough, dusting w/flour so your hands don't stick to it, until you have a long rope abt 3/4 inches thick. You may need
to let the dough relax for 5 mins so it won't resist your efforts. Using a dough scraper or knife, make angled cuts to divide the rope into 3 equal length strands with tapering ends

7) Braiding the challah: starting from the middle of the loaf, pull the left strand over the center strand & lay it down; always pull the outer strands into the middle, never moving what becomes the center strand

8) Now pull the right strand over the center strand. Continue, alternating outer strands but always pulling into the center.
When you reach the end, pinch the strands together

9) Flip the challah over so that the loose strands fan towards you.
Start braiding again by pulling an outside strand to the middle, but this time start with the right strand. Braid to the end again & pinch the strands together

10) Place on prepared baking sheet & fix shape; allow to rest & rise for 90 mins.

11) Preheat oven to 350 degrees F
A baking stone is not required
Using a pastry brush, paint the loaf with egg wash & sprinkle w/seeds

12) Bake near middle of oven for abt 30 mins
Smaller or larger loaves will require adjustments in baking time.
The challah is done when golden brown & the braids near the center of the loaf offer resistance to pressure.
Finished temp: at least 190 degrees F
Due to the fat in the dough challah will not form a hard crackling crust
Allow to cool on a rack before slicing & eating