No-Knead Challah

Combine active dry yeast, very warm water (105–115°F), and granulated sugar in a large mixing bowl, stirring gently until the yeast dissolves. Allow the mixture to rest for 5 minutes until foamy.

Add 3 eggs, melted margarine, and salt to the yeast mixture and stir until well combined.

Gradually add all-purpose flour, 1 cup at a time, stirring with a sturdy spoon or wooden spoon until a shaggy dough forms and no dry flour remains. The dough should be soft and slightly sticky.

Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise in a warm, draft-free location for 8–10 hours or overnight until it has roughly doubled in size.

Turn the risen dough out onto a floured work surface and gently shape it into a loaf or braid form, handling it minimally to avoid deflating the dough.

Place the shaped dough on a greased baking sheet, cover loosely with a damp towel, and let it rise for 1–2 hours until puffy.

Preheat the oven to 375°F (190°C).

Brush the risen dough generously with the egg wash (beaten egg mixed with a little water) to achieve a golden, shiny crust.

Bake in the preheated oven for 30–35 minutes until the challah is deep golden brown and sounds hollow when tapped on the bottom.

Transfer the baked challah to a wire cooling rack and allow it to cool for at least 15 minutes before slicing.