Challah Bread Recipe - 4 strand braid
Calories: 130kcal
Adjust Servings Here: 20 slices
Description
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 video tutorial. You will be surprised at how simple and easy it can be this bread at home.
Ingredients
- 1 cup (240 ml) Water warm 110F
- 2 ¼ tsp (7 g) Instant dry yeast (1 packet)
- 2 tbsp Honey
- 2 tbsp Oil olive or cooking
- 2 Eggs large
- 4 cups (500 g) All-purpose flour
- ½ cup (60 g) All-purpose flour for kneading
- 1 tsp Salt
Instructions
For the dough
- Combine flour and salt – and set aside.
- In a large bowl, combine warm water, yeast, honey, oil, and eggs – combine well with a whisk.
- Then, add the flour – combine well with a fork.
- Transfer to a well-floured work board and knead for 5 minutes until, smooth, soft and springs back. (see video)
- Make a ball and place in an oiled bowl.
- Cover and let rise for 60 to 90 minutes or until double in volume.
Shape the loaf.
- Transfer to an un-floured work-surface.
- You can make two small challah bread or one large challah bread with this dough. So, for two small divide the dough into 2 for 2 loaves.
- Then, divide each into 4 portions. They need to be approximately the same weight.
- Form each into a ball. If necessary, let rest for 5 to 10 minutes.
- Roll each piece with a rolling pin on an un-floured work surface. (see video)
- Then roll like a jelly roll into a rope about 18 inches long (see video) – This will give us a beautiful texture for the loaf.
Braiding the 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.
- This sounds complicated but is easier when you watch it on the video below.
- Cover and let proof for 30 to 45 minutes.
Bake
- A half-hour before baking, preheat the oven at 170 C / 340 F.
- Brush the challah with beaten egg.
- Bake each for 20 to 25 minutes until you have a nice golden brown (the internal temperature of about 195 F ).
- Remove and let cool on a wire rack for 5 minutes.
- Then, cover with a clean kitchen cloth to keep it soft.
- Enjoy!
Recipe Notes
Tips for making the perfect homemade challah bread
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you a soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Nutrition Information
Calories: 130kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 16mgSodium: 240mgPotassium: 41mgFiber: 1gSugar: 2gVitamin A: 24IUCalcium: 6mgIron: 1mg
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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