Just Around Our Table
Easy Overnight Challah
Soft, fluffy challah for busy families.
Prep20 min prep
Cookovernight rest, 30-35 min bake
Total20 min prep, overnight rest, 30-35 min bake
Serves3 large challot
Ingredients
- 1 kg all-purpose flour
- 3/4 cup sugar
- 2 tablespoons active dry yeast
- 1 tablespoon salt
- 1/2 cup vegetable oil
- 2 1/2 cups warm water
- Egg wash
- Sesame or poppy seeds, optional
Method
- 01
Thursday night, mix flour, sugar, yeast, salt, and oil in a stand mixer with dough hook. Slowly pour in warm water and knead 15-20 minutes until smooth and elastic. Refrigerate overnight. Friday morning, place covered bowl in turned-off oven to rise through the day. Friday afternoon, punch down, divide into 3, braid, rise again, brush with egg wash, and bake at 350°F for 30-35 minutes.
Rebeca’s notes
Soft, fluffy challah for busy families. Thursday night dough, Friday rise, warm challah just in time for Shabbat dinner.