Challah Bread Recipe - 4 strand

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 can be to make this bread at home.

Previously, I shared with you my recipe for the easiest challah bread recipe with three braids and I am so thrilled that so many of you have tired and found it easy. Today, I want to help you take your challah skills to the next level and make this four-braid challah.

Table of Content

• Why make your own challah?
• Ingredients and substitutes
• Step by step instructions
• Shaping challah
• Braiding challah
• The secret to baking a perfect challah bread
• Frequently asked questions
• Challah recipes
• Printable Recipe

---

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 ingredients are simple and
• The process is like any other bread, except that it's braided.
• The timeline and process for making this challah bread is quite straightforward. It takes about 2 ½ to 3 hours in total.
  • Make the dough - 10 minutes
  • First rise - 60 minute (can be made overnight)
  • Shape the loaf - 15 minutes
  • Proof the bread - 45 minutes
  • Bake the bread - 25 minutes
• Braiding challah - The real magic about challah is braiding. This is what makes this bread different from all other bread. They start from one braid right up to 10 braids.
  This is four-strand braided challah, but you can also try other braids, I have shared the 3-strands braided challah, 5 strands braided challah, and 6-strand braided challah. Also try, milk and honey challah and challah sandwich bread. See all challah bread recipes here

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 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.
  • If you have to use active dry yeast, you will need 2 ¼ tsp or one packet.
  • And if you use fresh yeast, you will need about 21 grams. Also, it’s not necessary to activate the yeast, but I like t
• Sugar – The sugar here is not really to add sweetness. So no, the one tablespoon won’t make your homemade challah sweet. The sugar and fat in the recipe are there to feed the yeast. Just as you need warm liquid to activate the yeast you need sugar and fat to strengthen it and let it grow. If you prefer, you can substitute sugar with 2 tbsp of honey.
• Butter – I like adding butter not just to feed the yeast but also to add flavor. You can substitute the butter for 2 tbsp of oil in this recipe.
• Egg - Adds a lot of flavor to the bread, gives a tender crumb, and strengthens the texture. The egg is also a leavening agent that helps the bread rise. You can omit the egg if necessary, but you will need to use less flour than the recipe states as the egg is a liquid ingredient.

Step by step instructions

---

Dough

• In a mixing bowl or measuring cup combine warm milk (110 F), yeast, honey, butter, and eggs. Stir and set aside to foam for 3 mins.
  Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
• Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
  Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.

• Knead
  • By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes (video shows kneading by hand)
  • Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes (Progress pictures show knead in a stand mixer)
• When the dough is soft, shiny, but still slightly sticky shape 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.
• Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.
  Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.

Shaping challah

• When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log.
  Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour.
• You can make two small challah bread or one large challah bread with this dough. For two small loaves, divide the dough into 2. Today, I made one large challah.

• Then, using a bench scraper or knife divide the dough into 4 portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough.
  Pro tip - if the portions are uneven the challah braid will loo uneven as well. So, keep them similar in size.

Braiding challah

• Place all four ropes so they intersect at the top. It's easier to watch the video first, then try to understand this in writing.
• Ensure the four strands are secured at the top. From left to right you now have 1, 2, 3, 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 in between 2 and 4.
  • And, 2 goes over 4 (in place of 1).
• Continue with the process until you have reached the bottom. Tuck the seams at the top and bottom under.

• Place on a baking tray. Cover with a plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.
  Pro-tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.

Bake

• 20 minutes before baking, preheat the oven at 350°F /177°C / Gas Mark 4
• Brush the bread with a beaten egg. Sprinkle some sesame seeds.
  Pro-tip- Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.

---

The secret to baking a perfect challah bread

There are two things that contribute to good challah bread.

1. 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 a 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.
2. 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 a good looking bread.

Frequently asked questions

Challah recipes

see all challah recipes here

Tried my recipe? Don't forget to rate ★★★ ★★ it and leave a comment to let me know how it was.
You can also find a collection of my tutorials and recipes on Pinterest.
Follow me on Facebook, Twitter, and Instagram for more.

---

Printable Recipe