5 Braid Challah Recipe – Braided Bread
Challah recipe is an egg-based bread that is braided. Today, we make a 5 braid challah recipe with my no-fail recipe and easy-to-follow video instructions. You will be surprised how easy this is.
Challah is a Jewish bread made every week on Friday to celebrate Shabbat, the Jewish weekend. It is also eaten on Jewish holidays, except Passover. It’s an enriched dough made with flour, oil, and eggs, and 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 bread; it is quite delicious. I will share my recipe with you next week.
Why make this challah recipe?
- 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 with braiding.
- Most of the ingredients to use are simple pantry staples or easy to find.
- The process is like any other bread, except it’s a braided loaf.
- Stale bread will make great morning toast, French toast, bread pudding, and 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 works wonderfully too. So, use either bread or all-purpose flour.
- Water – As I said above, traditionally, challah is made with warm water, but 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 1/4 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 to take the guesswork out and make sure my dough will rise.
- 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. I love to use butter for the rich flavor it provides.
- 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.
Step-by-step: Challah – 5 Braid Bread
- 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 5 equal pieces.
- Ropes – 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
- Five-Braid challah – Place all five ropes so they intersect at the top. Ensure the six strands are secured at the top. From left to right, you now have 1, 2, 3, 4, and 5 strands in front of you.
- Strand 1 over 3, 2 over 3, and 5 over 2.
- Then starting from 1 continue with the process until you have reached the bottom.
- Tuck the seams at the top and bottom under.
- 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 also place the dough in an 8-inch round baking pan.
Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls. - 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 cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.
- Easiest 3 Braid Challah Bread Recipe
- 4-Braid Challah Bread Recipe
- 6-Braid Challah Recipe
- Milk and Honey Challah
- Challah Sandwich Bread
- See all challah bread recipes or see all bread recipes
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.
Challah Bread – 5 strands braided bread
Challah is an egg-based bread that is braided. Today, we make a 5-braid challah recipe with my no-fail recipe and easy-to-follow video instructions. You will be surprised how easy this is.
Video
Ingredients
- 250 g (1.06 cups) Water warm 110F
- 7 g (2¼ tsp) Instant dry yeast (1 packet or 21 g bakers yeast)
- 40 ml (2 tbsp) Sugar
- 40 ml (2 tbsp) Oil olive or cooking
- 100 g (2 large) Eggs
- 500 g (4 cups) Bread flour (or all-purpose flour)
- 9 g (1 tsp) 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 g Water, 7 g Instant dry yeast , 40 ml Sugar, 40 ml 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 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 five equal pieces.
- Ropes – 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).
- Five-Braid challah – Place all five ropes so they intersect at the top. Ensure the six strands are secured at the top. From left to right, you now have 1, 2, 3, 4, and 5 strands in front of you.– Strand 1 over 3, 2 over 3, and 5 over 2. Then starting from 1 continue with the process until you have reached the bottom. Tuck the seams at the top and bottom under.
- 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 also 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
- 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.
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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Hi
I made the bread, your recipe is so easy to follow, never thought of trying till I saw your recipie.came out soft
my dough when I roll out sticks a little , what can I do to correct it.
Also the browning on the bread is not even ?
how can I send you a photo of the bread for you to see and guide me ?
Ritu. If you are on my Facebook Group you can share a picture with me. If necessary you can add more flour or water when kneading dough.
All flour will absorb water differently, what’s important is to look for consistency.
the browning is dependant on the oven as well as how you brush the brad with egg.
Places with more egg will brown more and uneven oven heat will cause the same effect.
Excellent flavor and texture. Thanks, Veena!
Thank you Susan
Day 3 done
I absolutely love challah bread and this is a delicious easy to follow recipe.
Thank you, Beth
I love challah bread but never thought to make it at home. Your bread turned out to be so beautiful that you’ve inspired me to give it a try!
Thank you, Anjali
This is beautiful and so impressive – the best challah recipe I have tried. We loved it.
Thank you so much, Alexandra
I’ve never made a shaped bread and I can hardly wait to make this now that you’ve made it look so much easier than I thought.
Thank you, Christian. I hope you try it soon
Perfect
Thanks