Previously, I shared with you my recipe for the easiest challah bread recipe with three braids and I am so thrilled that so many of you have tried and found it easy. Today, I want to help you take your challah skills to the next level and make this four-braid challah.
Why make your own challah?
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 just with braiding. Most of the ingredients to use are simple pantry staples or easy to find. The process is like any other bread, except that it’s a braided loaf. Stale bread will make great morning toast, French toast, and bread puddings as well as 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
Step-by-step: Challah Bread – 4 Braid Recipe
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 mins. 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 rise for 60 to 90 minutes until 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 4 equal pieces.
Ropes – Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Strands – Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an un-floured work surface. Then, roll like a jelly roll into a rope about 18 inches long (see video)
4 Braid challah – Place all four ropes so they intersect at the top. Ensure the four strands are secured at the top. From left to right you now have 1, 2, 3, and 4 strands. Strand 1 goes over 4, and – 4 goes over 1 (simple criss-cross). Then, 4 comes 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).
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 place the dough in an 8-inch round baking pan. Oven – About 20 minutes before baking preheat the oven at 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.
Tips for success
Use Fresh Ingredients: Make sure your yeast is fresh and active. Check the expiration date and proof the yeast before using it to ensure it’s working. Use good quality all-purpose flour for consistent results. Measure Accurately: Use a kitchen scale to measure your ingredients, especially the flour, for accuracy. Too much or too little flour can affect the dough’s consistency. Activate Yeast Properly: Dissolve the yeast in warm water (about 110°F/45°C) with a bit of sugar to activate it. Let it sit for 5-10 minutes until it becomes frothy. Knead Thoroughly: Knead the dough until it is smooth, elastic, and slightly tacky but not sticky. This usually takes about 10 minutes by hand or 5-7 minutes with a stand mixer. Allow Proper Rising Time: Let the dough rise in a warm, draft-free area until it has doubled in size. This can take 1 to 1.5 hours for the first rise. The second rise, after shaping, should be about 30-45 minutes until puffy. Maintain Consistent Braiding: Divide the dough into equal pieces and roll them into uniform ropes. Follow a consistent braiding pattern, starting with the outermost ropes and bringing them to the center alternately. Monitor Oven Temperature: Preheat your oven to 350°F (175°C) and use an oven thermometer to ensure the temperature is accurate. Bake in the center of the oven for even heat distribution. Egg Wash for a Glossy Finish: Apply an egg wash made from a beaten egg yolk mixed with a tablespoon of water. This will give the challah a beautiful, glossy finish. If desired, sprinkle sesame or poppy seeds on top for added texture and flavor. Check for Doneness: The challah is done when it is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent it with aluminum foil during the last 10-15 minutes of baking. Cool Properly: Allow the challah to cool on a wire rack to prevent the bottom from becoming soggy. Let it cool completely before slicing to maintain its structure. Practice and Patience: Braiding takes practice. Don’t be discouraged if your first few attempts aren’t perfect. The more you practice, the better your braids will become. Experiment with Flavors: Once comfortable with the basic recipe, experiment by adding flavors like cinnamon, raisins, or other dried fruits to the dough for variety.
Frequently asked questions
Creative ways to use challah bread
French toast casserole – Cut the challah into thick slices, soak them in a mixture of eggs, milk, cinnamon, and vanilla, and then bake them in a casserole dish. Serve these challah French toast with maple syrup and fresh fruits for a delightful breakfast or brunch dish. Challah bread pudding – Transform leftover or slightly stale challah into a rich and decadent bread pudding. Combine cubed challah with a custard mixture of eggs, milk, sugar, and favorite flavors like chocolate, caramel, or berries. Bake until golden and set for a delightful dessert. Savory bread stuffing – Use challah bread instead of traditional white bread in your Thanksgiving or holiday stuffing. The slight sweetness of the challah adds a unique twist to the savory dish. Grilled cheese sandwiches – Elevate your grilled cheese game by using challah bread slices instead of regular sandwich bread. The thickness and texture of challah make for a delicious and indulgent sandwich experience. Challah bread croutons – Cube challah bread and toss them with olive oil, salt, pepper, and your favorite herbs. Bake until crispy to create delicious homemade croutons for salads or soups. Bread bruschetta – Cut challah into thin slices, toast them, and top with fresh tomato, basil, garlic, and balsamic glaze for a unique twist on classic bruschetta. Challah bread panzanella – Make a delightful panzanella salad using cubed and toasted challah bread, fresh tomatoes, cucumber, red onion, basil, and a tangy vinaigrette dressing. Challah bread fondue – Cube and toast challah bread piece and serve it as one of the dippers for a tasty cheese fondue. The combination of sweet challah with savory melted cheese is a delightful contrast. Sweet bread pudding parfait – Layer chunks of challah bread pudding with whipped cream, fresh fruits, and nuts to create a delightful dessert parfait. Bread strata – Create a savory breakfast strata using challah bread layered with eggs, cheese, vegetables, and meats. Let it sit overnight, then bake it for a delicious and satisfying breakfast casserole.
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