6 Braid Challah Recipe
Today, I’m sharing how to make the six-strand braided bread, challah. Sounds complicated, but with my step-by-step and video, you will be making it like a pro in no time.
Isn’t this the prettiest bread you’ve seen? I love braided challah. While I make loads of different bread at home, ever since we came to Israel, we eat challah every Friday!
I bet you’ve seen this bread at every bakery and thought it was just a pretty, designed bread. Right? Well, there is more to challah.
It is a Jewish bread made every week on Friday to celebrate Shabbat, the Jewish weekend, as well as on Jewish holidays, except Passover. It’s an enriched dough made with flour, oil, and eggs, and it gets a slight yellow color from the eggs. Traditional challah is made with water because Jews do not eat dairy and meat together. But if you’re not keeping kosher, try milk to make this braided loaf; it is quite delicious.
Why make this braided egg bread?
- Soft and Fluffy Texture: The perfect balance of ingredients, especially the right amount of water and oil, ensures the challah bread is soft, fluffy, and slightly chewy, making each bite delightful.
- Rich Flavor: The combination of sugar, eggs, and optional vanilla extract adds a rich, slightly sweet flavor that enhances the overall taste of the bread, making it perfect for both savory and sweet toppings.
- Versatile Uses: This challah bread is incredibly versatile. It can be enjoyed plain, with butter or jam, used for sandwiches, or even transformed into French toast, bread pudding, or croutons.
- Simple Ingredients: The recipe uses simple, everyday ingredients that are likely already in your pantry, making it easy and convenient to prepare without the need for special trips to the store.
Ingredients and substitutes
- Flour – I like using bread flour for this challah. It gives a soft chew bread with a tender crust. And yet, for years, I have made this with all-purpose flour, and it works wonderfully too. So, use either bread or all-purpose flour.
- Water – As I said above, traditionally, challah is made with warm water because the Jewish do not eat dairy and meat together. But you can also use milk, as I have in my recipe for milk-and-honey challah.
- Instant dry yeast – Today, I am using fresh baker’s yeast, but you can also use 2 1/4 tsp or one envelope of instant dry yeast or active dry yeast.
- Sweetener –This is not necessarily a very sweet dough. Traditionally, honey is used, but sugar can be used too.
- Fat – Traditionally, oil is used in challah. But, often, I do love to use butter for the rich flavor it provides.
- Eggs – Add a lot of flavor to the bread, give a tender crumb, and strengthen the texture. The egg is also a leavening agent that helps the bread rise.
Step-by-step: Braided challah – 6 braids
- Yeast mixture: In a mixing bowl or measuring cup, combine lukewarm water (110°F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 minutes.
- Dry ingredients: Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
- Knead – Transfer to a well-dusted worktop and knead for 5 to 6 minutes, or knead in a stand mixer for 4 to 5 minutes. When the dough is soft and shiny but still slightly sticky, shape it into a ball.
- First rise: Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let it rise for 60 to 90 minutes until it doubles in volume.
- Divide: Punch the dough down and divide it into 6 portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough. Shape each into a ball. If necessary, let it rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface. Then, roll like a jelly roll into a rope about 18 inches long (see video).
- Braid the Challah: To braid the challah, follow these steps:
- Arrange the ropes parallel to each other and pinch the tops together.
- Spread them out so that there are three on the left and three on the right.
- Always start with the outermost rope and bring it to the center.
- From the right: Move the outermost right rope to the center.
- From the left: Move the outermost left rope to the center.
- Continue alternating sides, bringing the outermost rope to the center until you reach the end.
- Pinch the ends together and tuck them under the loaf.
- Second Rise: Place the braided loaf on a baking sheet lined with parchment paper. Cover with a damp cloth or plastic wrap and let it rise for another 30-45 minutes until puffy.
- Oven – 20 minutes before baking, preheat the oven to 350°F / 177°C / Gas Mark 4
- Egg Wash: In a small bowl, beat the egg yolk with 1 tablespoon of water. Brush the egg wash over the loaf, making sure to coat all the crevices. Sprinkle with sesame or poppy seeds if desired.
- Bake the Challah: Bake in the preheated oven for 30-35 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, you can tent it with aluminum foil during the last 10-15 minutes of baking.
- Cool and Serve: Remove the challah from the oven and let it cool on a wire rack before slicing.
The secret to baking a perfect braided challah
There are two things that contribute to good challah bread.
- The density of the dough when making this bread. Unlike our pizza or focaccia bread, where we add more water, this dough has less water. Unlike our dinner rolls, where we make light and airy bread, this one is denser. That’s because we want the dough to hold its shape. So, when you knead this dough, you want to take note of the density of the dough. It must be soft but still have a good body, not as squishy as pizza dough.
- When shaping the loaf, don’t just roll it into a long rope. Take that moment to roll it out, then into a jelly roll, as I have in the video. This gives you a well-formed and shaped loaf. The final bread will hold better, as I like to call it a good-looking bread.
Troubleshooting
- Dough Doesn’t Rise: The yeast may have expired or not been activated properly. The water used might be too hot or too cold. Ensure the yeast is fresh and properly activated in warm water (110°F/45°C). If the environment is cold, allow the dough to rise in a warmer place, such as an oven with the light on or near a warm appliance.
- Challah is Dense: Insufficient kneading, over-proofing, or using too much flour. Knead the dough until it is smooth and elastic. Avoid adding excessive flour while kneading. Ensure the dough rises just until doubled, and not longer.
- Challah Spreads Too Much: The dough might be too wet or over-proofed. Make sure the dough is slightly tacky but not sticky. During the second rise, keep an eye on the dough to prevent over-proofing. Use a baking sheet with parchment paper to help the challah keep its shape.
- Challah Burns on Top but is Underbaked Inside: The oven temperature may be too high, or the challah may be positioned too high in the oven. Bake at the recommended temperature (350°F/175°C). If the top browns too quickly, tent it with aluminum foil during the last 10-15 minutes of baking. Place the challah in the center of the oven for even baking.
- Challah is Dry: Overbaking or using too much flour. Bake until the challah is just golden brown and sounds hollow when tapped. Avoid adding too much flour during the kneading process.
- Uneven Braiding: Inconsistent dough ropes or incorrect braiding technique. Ensure each dough rope is the same length and thickness. Follow the braiding instructions carefully, starting with the outermost ropes and bringing them to the center consistently.
- Crust is Too Hard: Overbaking or not enough moisture in the dough. Bake for the recommended time and check for doneness. Adding a bit more water to the dough or using a steam tray in the oven can help achieve a softer crust.
Frequently asked questions
How long will this challah keep?
The challah will keep at room temperature for 2 to 3 days. Once cut, make sure to wrap the cut side of the bread well to prevent drying out. Also, leftovers can be used to make French toast and bread pudding.
Can you freeze this challah?
Absolutely, I do it every week. I cut the bread into slices. Place it into a reusable silicone storage bag in the freezer. When I need I just thaw slices in the microwave for 15 to 30 seconds.
Can I add fruits or nuts to this braided bread?
Yes, raisins, dried cranberries, and almonds are very common in challah and taste delicious.
Can I use all-purpose flour?
Of course, I have made challah bread for years with all-purpose flour before I had the luxury of bread flour, and it works equally well. Bread flour gives a softer, chewier bread with a tender crumb.
Can I make one large braided bread with this dough?
Yes, if you want, you can make one large braided bread as I have in the video, or two small loaves as well.
Six-Strand Braided Bread Challah
Today, I'm sharing how to make the six-strand braided bread, challah. Sounds complicated, but with my step-by-step and video, you will be making it like a pro in no time at all.
Video
Ingredients
Total dough – 900 grams
- 240 grams (240 ml) Warm water 110°F
- 100 grams (2 large) Eggs large
- 30 grams (2 tbsp) Honey or sugar
- 30 grams (2 tbsp) Olive oil
- 9 grams (2¼ tsp) Instant yeast (21 g bakers yeast)
- 500 grams (4 cups) Bread flour (or all-purpose flour)
- 9 grams (1¼ tsp) Salt
Method
- Yeast mixture: In a mixing bowl or measuring cup, combine lukewarm water (110 F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 mins.240 grams Warm water, 100 grams Eggs, 30 grams Honey, 30 grams Olive oil, 9 grams Instant yeast
- Dry ingredients: Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.500 grams Bread flour, 9 grams Salt
- Knead – transfer to a well-dusted worktop and knead for 5 to 6 minutes, or knead in a stand mixer for 4 to 5 minutes. When the dough is soft and shiny but still slightly sticky, shape it into a ball.
- First rise: Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Divide: Punch the dough down and divide the dough into six portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough. Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface. Then, roll like a jelly roll into a rope about 18 inches long (see video).
- Braid the Challah: To braid the challah, follow these steps:– Arrange the ropes parallel to each other and pinch the tops together.– Spread them out so there are three on the left and three on the right.– Always start with the outermost rope and bring it to the center.– From the right: Move the outermost right rope to the center.– From the left: Move the outermost left rope to the center.– Continue alternating sides, bringing the outermost rope to the center until you reach the end.– Pinch the ends together and tuck them under the loaf.
- Second Rise: Place the braided loaf on a baking sheet lined with parchment paper. Cover with a damp cloth or plastic wrap and let it rise for another 30-45 minutes until puffy.
- Oven – 20 minutes before baking, preheat the oven to 350°F / 177°C / Gas Mark 4
- Egg Wash: In a small bowl, beat the egg yolk with one tablespoon of water. Brush the egg wash over the loaf, making sure to coat all the crevices. Sprinkle with sesame or poppy seeds if desired.
- Bake the Challah: Bake in the preheated oven for 30-35 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, you can tent it with aluminum foil during the last 10-15 minutes of baking.
- Cool and Serve: Remove the challah from the oven and let it cool on a wire rack before slicing.
Notes
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- Use Fresh Ingredients: Make sure your yeast is fresh and active. Check the expiration date and proof the yeast before using it to ensure it’s working. Use good-quality all-purpose flour for consistent results.
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- Measure Accurately: For accuracy, use a kitchen scale to measure your ingredients, especially the flour. Too much or too little flour can affect the dough’s consistency.
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- Activate Yeast Properly: Dissolve the yeast in warm water (about 110°F/45°C) with a bit of sugar to activate it. Let it sit for 5-10 minutes until it becomes frothy.
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- Knead Thoroughly: Knead the dough until it is smooth, elastic, and slightly tacky but not sticky. This usually takes about 10 minutes by hand or 5-7 minutes with a stand mixer.
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- Allow Proper Rising Time: Let the dough rise in a warm, draft-free area until it has doubled in size. This can take 1 to 1.5 hours for the first rise. The second rise, after shaping, should be about 30-45 minutes until puffy.
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- Maintain Consistent Braiding: Divide the dough into equal pieces and roll them into uniform ropes. Follow a consistent braiding pattern, starting with the outermost ropes and bringing them to the center alternately.
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- Monitor Oven Temperature: Preheat your oven to 350°F (175°C) and use an oven thermometer to ensure the temperature is accurate. Bake in the center of the oven for even heat distribution.
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- Egg Wash for a Glossy Finish: Apply an egg wash made from a beaten egg yolk mixed with a tablespoon of water. This will give the challah a beautiful, glossy finish. If desired, sprinkle sesame or poppy seeds on top for added texture and flavor.
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- Check for Doneness: The challah is done when it is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent it with aluminum foil during the last 10-15 minutes of baking.
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- Cool Properly: Allow the challah to cool on a wire rack to prevent the bottom from becoming soggy. Let it cool completely before slicing to maintain its structure.
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- Practice and Patience: Braiding takes practice. Don’t be discouraged if your first few attempts aren’t perfect. The more you practice, the better your braids will become.
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- Experiment with Flavors: Once comfortable with the basic recipe, experiment by adding flavors like cinnamon, raisins, or other dried fruits to the dough for variety.
Equipment you will need
Nutrition
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Day 3 Done
This bread looks great! Thanks for showing the step by step photos. Now I think I could braid the bread on my own.
Thanks, Erika. I hope you try it soon
I was always intimidated by braided bread, love your step by step pictures!
Thank you, Amanda
Such a gorgeous loaf and brilliant instructions too to get it right.
Thank you, Amanda
I love Baking as I find it very therapeutic. Though I have tried making challah bread, this aeema fantastic recipe to begin with.
Thaks. Lata
So impressive and absolutely beautiful – this is perfect for when you have guests over. It is stunning!
Thank you, Alexandra. I am so happy you liked it.
I’ve always wanted to give this a try and it came out perfectly! The step by step instructions were so helpful!
Thank you, Suzy. I am so happy to hear that
This bread looks and tastes beautiful. Will be making it again!
Thank you, Nart. Happy you enjoyed it