Source: FamilyTime Community Cookbook

Michelle's No Knead-Challah
This no knead-challah bread is scrumptious!
Serves: 3 breads
Prep Time: 120 minutes
Cook Time: 40 minutes


1 tsp. sugar
2 packages dry yeast
1/2 cup water
8 cups unsifted flour
1 tsp. salt
1/2 cups shortening, melted, or oil
3/4 cup sugar
3 eggs
2 cups warm water
honey, (for Rosh Hashanah Challahs)
raisins, (for Rosh Hashanah Challahs)
1 egg
1 tsp. water
poppy seeds

Combine 1 teaspoon sugar, yeast, and water. Allow to stand for ten minutes.

In another bowl, mix flour, salt, shortening, the 3/4 of a cup of sugar, eggs, and warm water. Mix well and add first mixture until it is a sticky mass. Set aside in a large bowl that has been sprayed with vegetable oil, for three hours. Every half-hour stir with wooden spoon that has been sprayed with vegetable oil. Do not cover.
Preheat oven to 350°F.

Turn out on well-floured board. Divide into 3 parts, and then divide each part into 3. Braid to form the Challahs. Set into three 5"x9" greased and lightly floured large bread pans. For Rosh Hashanah, roll the dough into 3 long snakes and put honey and raisins on the dough and roll up into a circle (Like a coiled snake) with the honey and raisins on the inside. Let the challahs rise until finger depression holds. Brush with egg wash and poppy seeds.

Bake at 350°F for 40 minutes.