How to braid challah bread
Braiding challah might look complicated, but it does not have to be. My east method breaks the process down into simple, approachable steps, so you can create a beautiful, and impressive golden challah, even if this is your very first braid.
Servings 2 Challah loaves
Ingredients
- 1 Recipe Challah dough (after the first proof)
- 1 Large Egg yolk
- 1/2-1 Cup Sesame seeds, or poppyseeds for topping
Instructions
- Use your hand to deflate the dough, then place it over your clean work surface.
- Divide the dough to 8 equal pieces (to make 2 loaves).
- Line two large cookie sheets with parchment paper, and set them aside.
- Use your hand to deflate each piece of dough at a time, then shape it into a rectangle. No need to be very precise.
- Roll the small rectangle into a log, then use the part of your hands to roll the log into a 12-inch log. Place your hand at the center of the log, then using rolling motions roll the log while each hand is moving towards a different direction. Once your reach the end, add a bit more pressure so each end gets a cone like shape.
- Line four 12-inch stands next to each other (about 1 inch apart)so they vertically facing you.
- Bting the top ends farther than you to the center and pinch the ends together.
- Number the bottom ends (left to right) strands, 1-4.
- Move the strands according to the following patterns, making sure to recount the strands after every move: 3 over 2. 1 over 3. 2 over 3. 4 over 2.
- Repeat the pattern until there you reach the end of the strands. Do not pull the stands.
- Pinch the ends together, then gently lift the challah and place it over the prepared pan.
- Repeat with the rest of the dough pieces.
- Brush the challahs with the egg yolks, then sprinkle with the sesame seeds or poppyseeds, and set a warm spot in your kitchen to double in size.
- Bake according to the recipe's instructions.