Search URJ.org and the other Reform websites:

No-Knead Challah

By: 
Temple Sisterhood of Indianapolis Hebrew Congregation, Indianapolis, IN
Try this challah recipe your whole family will enjoy this Shabbat
Ingredients: 
1 package yeast
1 cup warm water
3 eggs, beaten
1/2 cup melted margarine
4 1/2 cups flour
1/2 cup sugar
1 teaspoon salt
Directions: 
  1. Soften yeast in warm water; add eggs and margarine.
  2. Stir in dry ingredients. Cover bowl and refrigerate overnight.
  3. Take dough mixture out of refrigerator and let stand for 15 minutes.
  4. Turn dough out onto a well-floured board. If dough is sticky, add flour as needed.
  5. Cut in half for 2 loaves. Braid or put into two greased loaf pans.
  6. Cover with a clean cloth and let rise in a warm place for 1 1/2 hours.
  7. Bake in a preheated oven 425° for about 20 minutes. Lower temperature to 325° for about 15 minutes or until browned on top.
Source: 
Tags: