5 Braid Challah Recipe – Braided Bread
Prep Time 20 minutes Cook Time 30 minutes Total Time 2 hours 50 minutes 
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.
There was definitely a time when I thought five-strand challah was only something professional bakers could make. It looks complicated, but once I practiced the pattern a few times, it quickly became one of my favorite braids.
The best part is seeing people’s reaction when it comes out of the oven. They assume it took hours to make, when really it’s the same soft challah dough with just a different braid. It’s one of those breads that looks bakery-worthy but is completely doable at home.
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.
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
- 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.
Notes
- Rising times will vary depending on the temperature of your kitchen, so use the dough as your guide rather than the clock.
- If using instant yeast, there’s no need to proof it first—simply mix it with the dry ingredients.
- Brush the loaf with egg wash just before baking for a glossy finish, then add sesame or poppy seeds if desired.
- Allow the challah to cool completely before slicing for the best texture.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Keep the dough soft and elastic. A smooth, well-kneaded dough is much easier to roll and braid than a stiff one.
- Roll all five ropes evenly. Equal-length strands create a balanced braid and help the loaf bake evenly.
- Work slowly. A five-strand braid can look complicated, but taking your time makes it much easier to keep the pattern consistent.
- Let the loaf proof until puffy. It should feel light and airy before baking but shouldn’t be over-proofed.
- Bake until deeply golden. If the top browns before the center is fully baked, cover it loosely with foil for the remaining baking time.
more challah reicpes
- 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
Troubleshooting
| Problem | Solution |
|---|---|
| I lost track of the braid | Pause and gently separate the strands before continuing. Working one strand at a time makes the pattern easier to follow. |
| The braid looks flat | The loaf may have been over-proofed or the strands were braided too tightly. Leave a little room for the dough to expand. |
| Challah is dense | Knead the dough until smooth and elastic, and allow enough time for the first rise. |
| The loaf baked unevenly | Make sure the ropes are the same thickness and place the loaf in the center of the oven for even baking. |
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.
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 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