Six-Strand Braided Bread Challah
Coooking Temperature: 350°F /177°C / Gas Mark 4
Calories: 7
Adjust Servings Here: 20 slices
Description
Today, I'm sharing how to make the six-strand braided bread, challah. Sounds complicated, but with my step-by-step and video, you will be making it like a pro in no time at all.
Ingredients
Total dough - 900 grams
- 240 grams (240 ml) Warm water 110°F
- 100 grams (2 large) Eggs large
- 30 grams (2 tbsp) Honey or sugar
- 30 grams (2 tbsp) Olive oil
- 9 grams (2¼ tsp) Instant yeast (21 g bakers yeast)
- 500 grams (4 cups) Bread flour (or all-purpose flour)
- 9 grams (1¼ tsp) Salt
Instructions
- Yeast mixture: In a mixing bowl or measuring cup, combine lukewarm water (110 F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 mins.240 grams Warm water, 100 grams Eggs, 30 grams Honey, 30 grams Olive oil, 9 grams Instant yeast
- Dry ingredients: Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.500 grams Bread flour, 9 grams Salt
- Knead - transfer to a well-dusted worktop and knead for 5 to 6 minutes, or knead in a stand mixer for 4 to 5 minutes. When the dough is soft and shiny but still slightly sticky, shape it into a ball.
- First rise: 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. Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Divide: Punch the dough down and divide the dough into six portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough. 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).
- Braid the Challah: To braid the challah, follow these steps:- Arrange the ropes parallel to each other and pinch the tops together.- Spread them out so there are three on the left and three on the right.- Always start with the outermost rope and bring it to the center.- From the right: Move the outermost right rope to the center.- From the left: Move the outermost left rope to the center.- Continue alternating sides, bringing the outermost rope to the center until you reach the end.- Pinch the ends together and tuck them under the loaf.
- Second Rise: Place the braided loaf on a baking sheet lined with parchment paper. Cover with a damp cloth or plastic wrap and let it rise for another 30-45 minutes until puffy.
- Oven - 20 minutes before baking, preheat the oven to 350°F / 177°C / Gas Mark 4
- Egg Wash: In a small bowl, beat the egg yolk with one tablespoon of water. Brush the egg wash over the loaf, making sure to coat all the crevices. Sprinkle with sesame or poppy seeds if desired.
- Bake the Challah: Bake in the preheated oven for 30-35 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, you can tent it with aluminum foil during the last 10-15 minutes of baking.
- Cool and Serve: Remove the challah from the oven and let it cool on a wire rack before slicing.
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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