I decided to make challah using a non traditional method. We made traditional Challah this week in the Bread Baker’s Apprentice (BBA) Challenge so I thought it would be interesting to make a no knead challah and compare the two methods.
This no knead challah is from Kneadlessly Simple by Nancy Baggett. The recipe has been reworked from a traditional challah recipe to reduce the time spent baking. Except for the shaping and braiding, this bread only requires a few minutes of effort here and there. It has a pleasant egg and honey taste and a beautiful golden crust. The bread tastes good warm, cool, or toasted.
“Challah originally referred to a sacred bread offering that was given to the priests, but has come to mean an enriched one special enough to serve on the Sabbath.”
— Nancy Baggett
Photo tutorial of the process for making this no knead challah:
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You can serve this bread warm, cool, or toasted; however, the bread slices best when cool. Be sure to cool it completely before placing in a plastic bag or foil. It will keep at room temperature for 3 days and may be frozen for up to 2 months.
I didn’t actually get to taste the traditional challah because I gave the loaves away for Father’s Day. So I’m unable to say if that version tastes similar or better than this no knead version. However, I will say that this challah is a little dry. I’m pretty sure I added too much flour. It still tastes good though especially toasted with butter. I think it would make really good French toast. I’ll have to try it. I froze one of the loaves so I can save it for French toast another day.
All in all, I had fun with this method and I think it is worth another try, however, I also enjoyed making challah the traditional way. The no knead method is supposed to reduce the time spent baking, however, I didn’t think Peter Reinhart’s recipe was difficult at all. With either method, I think the key is to plan your preparation and baking time so it fits your schedule.
Happy Baking!
Cathy
susies1955 says
How neat. I’ve never tried “no knead” breads.
They look beautiful.
Nice,
Susie
Cathy says
No Knead breads are interesting. I’m still getting the hang of it though. I do like the long fermentation time. Although I think I added too much flour. Have to watch that with the next one.
nancy baggett says
I am the author of Kneadlessly Simple and I am so excited that you are making one of my breads. I do hope you like it. I really do think that the cold rise method delivers particularly nice flavor. I would be happy to answer any questions that you have.
Happy Baking!
Cathy says
Nancy,
Thank you. I’m really enjoying the Kneadlessly Simple book and techniques. I’ve only made a couple of the breads but I intend to make as many as I can.
Thanks,
Cathy
Judy's Bakery & Test Kitchen says
Really nice, Cathy.
I was wondering if you have any preference of this method over AB5’s challah. I don’t think I’d like the long wait to bake, though…
I am going to request Kneadlessly Simple from our library! Thanks for the tip!
Judy
Cathy (breadexperience) says
Hi Judy! Hmmm… good question. It’s been awhile since I made the Kneadlessly Simple No Knead Challah. I do remember it was easier to work with that the HBinFive WW version. I haven’t tried the ABinFive Challah but I would say I probably like this one better than the WW one from HBinFive. I’ll have to try this one again to compare. Thanks for the suggestion.