Challah Bread - 5 strands braided bread
Coooking Temperature: 350°F /177°C / Gas Mark 4
Calories: 7
Adjust Servings Here: 20 slices
Description
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.
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
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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