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.
Living in Israel means Challah is on the table every Friday at dinner. And while you can buy challah at the bakery, there is nothing like a fresh homemade one. I started with the easiest, of course: the 3-braid challah – just like braiding your hair.
Once I became comfortable making a simple three-strand challah, I naturally wanted to challenge my skills. A four-strand braid looks much more impressive, but it’s really not much more difficult once you learn the pattern.
I bake challah almost every Friday, and it’s one of those recipes that never gets old. It also gives me a chance to try different braids and patterns. Fresh homemade bread has a way of bringing everyone to the table, and no matter how much I bake, it always disappears much faster than I expect.
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.
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
- Rising times are only a guide. The dough may rise faster in a warm kitchen or take longer in cooler temperatures.
- If using instant yeast, you can mix it directly with the flour instead of proofing it first.
- Sprinkle the loaf with sesame seeds, poppy seeds, or everything bagel seasoning before baking for extra flavor and texture.
- Let the challah cool on a wire rack before slicing so the crumb has time to set.
- Leftover challah makes excellent French toast, bread pudding, or sandwiches the next day.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Start with a soft dough. The dough should feel smooth and slightly tacky. Avoid adding too much flour, which can make the loaf dense.
- Roll equal ropes. Keeping each strand the same length and thickness makes the braid look neat and helps it bake evenly.
- Braid loosely. Leave a little room between the strands so the braid has space to expand as it proofs and bakes.
- Brush with egg wash twice. Apply one coat before the second rise and another just before baking for a rich golden shine.
- Bake until golden brown. The loaf is ready when it sounds hollow when tapped on the bottom. If it browns too quickly, tent it loosely with foil.
More braided challah
Troubleshooting
| Problem | Solution |
|---|---|
| The braid lost its shape | The loaf may have been over-proofed or braided too tightly. Braid gently and bake once the dough looks puffy. |
| Challah is heavy or dense | Too much flour or not enough kneading can make the loaf dense. Measure flour accurately and knead until the dough is smooth and elastic. |
| The top browned too quickly | Cover the loaf loosely with foil for the last 10–15 minutes of baking while the center finishes cooking. |
| The strands separated while baking | Pinch the ends together firmly before proofing and tuck them underneath the loaf to help keep the braid intact. |
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.
sourdough and festive challah
- Sourdough Challah Bread
- Sourdough Mini Challah • Dinner Rolls
- Delicious Mini Challah Rolls • Single Braid
- Round Challah Recipe
- Round Apple Honey Challah
- Braided Chocolate Challah
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
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.