4 Braid Challah Bread Recipe
Challah bread recipe is a rich, and an absolutely beautiful braided loaf of bread. It’s commonly made for Shabbat and Jewish holidays. Today, I will teach you to make this four-braid challah with step-by-step pictures and a video tutorial. You will be surprised at how simple and easy it can be to make this bread at home.
Previously, I shared my recipe for the easiest challah bread with three braids, and I am thrilled that many of you have tried it and found it easy. Today, I want to help you take your challah skills to the next level and make this four-braid challah.
Why make your own challah?
- Making challah is easier than you think.
- As you can see in my video and step-by-step progress pictures, the process is simple and easy, just like making any other bread dough, just with braiding.
- Stale bread will make great morning toast, French toast, and bread puddings, as well as a freshly toasted lunch sandwich.
- Of course, leftovers can be kept for a few days at room temperature or frozen in the freezer for up to a month
Ingredients and substitutes
- Flour – I like using bread flour for this challah. It gives a soft chew bread with a tender crust. But, for years, I have made this with all-purpose flour, and it also works wonderfully. So, use either bread or all-purpose flour.
- Water – As I said above, traditionally, challah is made with warm water, and yet the same amount of milk works just as well.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. You will need 2 1/4 tsp or one packet if you have to use active dry yeast. And if you use fresh yeast, you will need about 21 grams.
- Sugar – This is not necessarily very sweet, as I will be serving it with the main course for dinner. However, you can increase the sweetness slightly to make the challah sweeter. If you prefer, you can also substitute sugar with honey.
- Butter – I like adding butter, not just to feed the yeast, but also to add flavor. You can also substitute two tablespoons of vegetable oil for the butter in this recipe.
- Egg – Adds a lot of flavor to the bread, gives a tender crumb, and strengthens the texture. The egg also serves as a leavening agent, helping the bread rise.
Step-by-step: Challah Bread – 4 Braid Recipe
- Yeast mixture – In a mixing bowl or measuring cup, combine warm water (110°F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 minutes.
- Dry mixture – Measure the flour and salt in a mixing bowl or stand mixer with the dough hook.
- Knead – Add the yeast mixture to the flour mixture and combine well on medium-low speed. Knead until smooth and elastic. This should take about 6 to 8 minutes on medium-low in the stand mixer or about 10 to 15 minutes by hand on a lightly dusted work surface.
- Bowl – When the dough is smooth, soft, and elastic. Shape it into a ball. 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.
- Rise – Leave in a warm place. Let it rise for 60 to 90 minutes until it doubles in volume.
- Divide – Transfer to a well-dusted work surface. Press down and shape it into a log. You can divide the dough into two small loaves. Then, divide the dough into four equal pieces.
- Ropes – Shape each into a ball. If necessary, let it rest for 5 to 10 minutes.
- Strands – 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).
- 4 Braid challah – Place all four ropes so they intersect at the top. Ensure the four strands are secured at the top. From left to right, you now have 1, 2, 3, and 4 strands.
- Strand 1 goes over 4, and – 4 goes over 1 (simple criss-cross).
- Then, 4 comes between 2 and 3, and 3 goes over 1 (in place of 4).
- Then, 1 comes down between 2 and 4, and 2 goes over 4 (in place of 1).
- Proof – Place the loaves on a baking sheet lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes. Alternatively, you can place the dough in an 8-inch round baking pan.
- Oven – About 20 minutes before baking, preheat the oven at 350°F /177°C / Gas Mark 4
- Bake – Brush the bread with a beaten egg. Then, bake each loaf on the center rack of the oven for 35 to 40 minutes.
- Cool – Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.
Frequently asked questions
How long will this challah bread 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 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 challah?
Yes, raisins, dried cranberries, and almonds are very common in challah and taste delicious. And it’s also great for French toast.
Challah Bread Recipe – 4 strand braid
Challah bread recipe is a buttery, rich, and absolutely beautiful braided loaf of bread. Today, I will teach you to make this four-braid challah with step-by-step pictures and a video tutorial. You will be surprised at how simple and easy it is to make this bread at home.
Video
Ingredients
Makes 1 large challah or 2 small loaves
- 250 ml (1 cup) Water warm 110F
- 7 g (2¼ tsp) Instant dry yeast (1 packet or 21 g bakers fresh yeast)
- 40 g (2 tbsp) Honey
- 40 g (2 tbsp) Oil olive or cooking
- 100 g (2 large) Eggs large
- 500 g (4 cups) Bread flour (or 50% bread and 50% all-purpose flour)
- 9 g (1 tsp) Kosher salt
Method
- Yeast mixture – In a mixing bowl or measuring cup, combine warm water (110°F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 minutes.250 ml Water, 7 g Instant dry yeast, 40 g Honey, 40 g Oil, 100 g Eggs
- Dry mixture – Measure the flour and salt in a mixing bowl or stand mixer with the dough hook.500 g Bread flour, 9 g Kosher salt
- Knead – Add the yeast mixture to the flour mixture and combine well on medium-low speed. Knead until smooth and elastic. This should take about 6 to 8 minutes on medium-low in the stand mixer or about 10 to 15 minutes by hand on a lightly dusted work surface.
- Bowl – When the dough is smooth, soft, and elastic. Shape it into a ball. 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.
- Rise – Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Divide – Transfer to a well-dusted work surface. Press down and shape it into a log. You can divide the dough into two small loaves. Then, divide the dough into four equal pieces.
- Ropes – Shape each into a ball. If necessary, let rest for 5 to 10 minutes.
- Strands – 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)
- 4 Braid challah – Place all four ropes so they intersect at the top. Ensure the four strands are secured at the top. From left to right, you now have 1, 2, 3, and 4 strands.– Strand 1 goes over 4 and – 4 goes over 1 – simple criss-cross.– Then, 4 comes in between 2 and 3.– And 3 goes over 1 (in place of 4).– Then, 1 comes down between 2 and 4.– And 2 goes over 4 (in place of 1).
- Proof – Place the loaves on a baking sheet lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes. Alternatively, you can place the dough in an 8-inch round baking pan.
- Oven – About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
- Bake – Brush the bread with a beaten egg. Then, bake each loaf on the center rack of the oven for 35 to 40 minutes.
- Cool – Remove from the oven and let it cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.
- Enjoy!
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: Use a kitchen scale to measure your ingredients, especially the flour, for accuracy. 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 the dough is 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 you’re comfortable with the basic recipe, try adding flavors like cinnamon, raisins, or other dried fruits to the dough for variety.
Equipment you will need
Nutrition
Tried this recipe?
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A decent bread that was very fun to make! If I were to try this recipe again I would start by cutting the recipe in half. Two “small” loaves for me filled more than a 9×13 sheet, it’s way more than I bargained for!
Additionally, I might experiment with adding a bit of extra honey, kneading and proofing a bit longer than the minimum as written to add some depth to flavor as the author suggests. But a great starting point!
I had pinned your recipe some time ago but had not had a chance to make it. Yesterday in one of my cooking groups someone posted a challah bread and raved about how wonderful it was. When I asked her what recipe she used, it was yours. Decided I had to give it a try. Was a little over ambitions and decided to do the 4 braid. Even watching your video a couple of times I know I did not get it right. It still looked pretty and it was amazing. My husband and I have eaten way too much of it already. Will definitely make it gain but I think I will stick to the 3 braid in the future. Thank you for sharing this wonderful recipe.
Thank you, Goreti. I am so happy you enjoyed this recipe.
So stunningly beautiful! I love Challah so much. And I LOVE that you did a 4-braid as well. You made it look so easy to do. Absolutely love all the step-by-step instructions!
Thank you, Lori. I hope you try this soon.