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.

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Once I became comfortable making a simple three-strand challah, I naturally wanted to try something a little prettier. A four-strand braid looks much more impressive, but it’s really not much more difficult once you learn the pattern.

I still bake challah almost every Friday, and it’s one of those recipes that never gets old. 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

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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.

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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.

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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

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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