No Knead Challah Bread

My mom requested that I make Baked French Toast for Christmas brunch, so instead of french bread, I decided to make challah bread, which is my favorite bread for french toast. This recipe makes a lot. You can get 3 loaves out of it or 2 large loaves. I chose to make only 2, due to time constraints and they were huge! I had to slice it just to get it in the freezer bag! This recipe appealed to me because you can make the dough in advance and leave it in the refrigerator for up 4 days before using, kind of like the dough for the Artisan Bread in 5 Days recipe, which I love. If you let the dough sit in the fridge for more than a few hours, the yeast flavor is magnified. I think I like this recipe even better than the Cook's Illustrated that I usually make!

Source: http://jengoestocollege.blogspot.com via King Arthur's Flour.

Makes 3 9" round loaves or 2 larger straight braids

Ingredients:
6 3/4 cups or 7 3/4 cups king arthur unbleached all-purpose flour*
1 tablespoon + 1/2 teaspoon salt
1 1/2 tbsps instant yeast
1 1/2 cups lukewarm water
4 large eggs
1/2 cup honey
1/2 cup melted butter
1 egg (any size) beaten with 1 tablespoon cold water
2 to 3 tablespoons sesame seeds or poppy seeds, optional

*See step #1, below.

Topping:
sesame seeds or poppy seeds, optional

Directions:
*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 3/4 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 3/4 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 33 ounces.To make the dough: combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a sticky dough. You can do this in a stand mixer and then transfer to a larger bowl; or simply use a big bowl and spoon (or dough whisk). Cover the bowl, and let the dough rise for 2 hours at cool room temperature; then refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 4 days before using.when you're ready to make challah, remove the dough from the refrigerator, and scoop out one-third of the dough (about 21 ounces) if you're making three small loaves. Transfer it to a floured work surface; a silicone mat works well here. Divide the dough into three pieces, and shape each piece into a log about 24" long. Braid the logs, pinching the strands together at each end. Lightly grease an 8" x 2" round cake pan (or a baking sheet, if you're choosing not to coil your bread). It's important that the pan is at least 2" deep. If it's not use, a 9" round pan. Coil the braid into the pan. cover the pan, and allow the braid to rise for about 90 minutes, till it's quite puffy. Towards the end of the rising time, preheat the oven to 350°F. Uncover the challah, and brush it with the egg/water mixture. Sprinkle with seeds, if desired. Bake the challah for 30 to 35 minutes, till it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F. Remove from the oven, and carefully turn out of the pan onto a rack to cool.

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