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A loaf of braided challah bread on a cutting board next to a few slices.

6 Strand Braided Challah Bread

developed & tested by:

Carissa Erzen
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Prep Time 40 minutes
Cook Time 30 minutes
Rise Time 3 hours
Total Time 4 hours 10 minutes
Course Breakfast, Side Dish
Cuisine European
Servings 16 slices (1 loaf)
Calories 191 kcal

Equipment

Ingredients
 
 

  • 1 cup water, warmed in the microwave for 1 minute, ideally between 105-115°F (41-46°C)
  • 2¼ teaspoons active dry yeast (one packet)
  • ¼ cup granulated sugar
  • 3 Tablespoons olive oil
  • 3 large eggs, divided
  • 5 cups all purpose flour, plus extra for kneading
  • 1½ teaspoons salt (use table salt or fine sea salt)

Instructions
 

Mix the Dough & Let it Rise

  • In a large mixing bowl, mix the warm water, active dry yeast and sugar. Set aside for 10-15 minutes, until it becomes frothy on top.
  • Add the olive oil, two eggs, and one egg yolk to the yeast mixture, and whisk to combine. Save the egg white from the third egg in a small bowl & set aside in the fridge to use in the egg wash just before the bread is baked.
  • Add the flour and salt to the wet ingredients, then mix with a large spoon until it forms a shaggy dough.
  • On a lightly floured surface, knead the dough by hand for about 5-6 minutes, until it's smooth and elastic. Shape the dough into a ball.
    • When kneading, avoid adding any more flour to the dough after lightly flouring the counter, which can dry it out. It’ll feel tacky (not sticky), meaning it should gently cling to your hands and counter.
  • Place the dough back into the same mixing bowl and cover with a damp kitchen towel or dinner plate. Let it rest and rise for about 2 hours, or until it doubles in size.
  • Line a baking sheet with parchment paper. Set aside.

Braid the Dough

  • Once the dough has doubled in size, lightly dust a clean work surface with flour. Divide the dough into six even balls, and keep them covered with a damp kitchen towel so they don't dry out.
  • Roll each ball, one at a time, into a 14-inch log, with even pressure in both hands. (You can make your strands 12-inches for a taller, shorter loaf, or 16-inches for a shorter, longer loaf. Just make sure all six strands are the same length.)
  • Start the Braid: Press the tops of the strands together so they don’t unravel. First pick up the far-right strand.
    A hand picking up one strand of six bread dough strands laid out on a light surface.
  • Cross the far-right strand over all five strands to the far left.
    A hand crossing one strand over five other bread dough strands laid out on a light surface.
  • Then pick up the strand immediately to the right of it (what was originally the far-left strand)
    A hand braiding challah bread on a light surface with six long strands of dough.
  • And cross that strand all the way over four strands to the far right.
    A hand braiding challah bread on a light surface.
  • Continue the Braid: Pick up the far-left strand.
  • And cross it over two strands to the right, to the center.
  • Pick up the strand two-to-the-right (the strand just to the left of the far-right strand).
  • And cross it all the way over four strands to the far left.
    A hand braiding challah bread on a marble counter.
  • Pick up the far-right strand.
    A hand pointing to a strand of bread dough that's being braided on a light surface.
  • And cross it over two strands to the left, to the middle.
    A hand braiding six strand of challah bread dough on a light surface.
  • Pick up the strand two-to-the-left (the strand just to the right of the far-left strand).
  • And cross it all the way over four strands to the far right.
    A partially braided loaf of challah on a marble counter.
  • Repeat the braiding pattern from the beginning until you reach the end of the dough strands.
    A hand tucking the edges of a braided loaf of six strand challah on a counter.
  • Finish the Braid: Pinch all six strands together at the bottom. Then gently tuck the top and bottom under the dough, again to help prevent it from unraveling as it bakes.
  • Carefully transfer the braided loaf to the prepared baking sheet. Cover with a kitchen towel and allow the loaf to proof for 30 minutes to 1 hour, until a shallow indent made by your finger slowly fills halfway back to its original shape after 2 to 3 seconds.
  • Preheat the oven to 350°F.
  • In a small bowl, whisk the reserved egg white with one teaspoon of water. Brush over the top and sides of your bread.
  • Bake for 30 to 35 minutes, until the bread is golden brown. Transfer to a cooling rack to cool for at least 1 hour before slicing.

Notes

  • Give your dough a warm, draft-free spot to rise. Enriched doughs like this one, loaded with eggs and olive oil, take longer to rise than a lean bread dough. I proof mine in the oven with just the light on, which keeps the yeast happy and active in its ideal temperature between 75-78°F (or 24-25°C).
  • Aim for six even strands. A lopsided loaf usually comes down to uneven dough portions. You can weigh each piece for precision, but I typically eyeball it and it turns out just fine. And use even pressure in your hands when rolling each dough ball into a long strand.

Nutrition

Serving: 1 slice (of 16)Calories: 191kcalCarbohydrates: 33gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 31mgSodium: 232mgPotassium: 57mgFiber: 1gSugar: 3gVitamin A: 45IUVitamin C: 0.001mgCalcium: 11mgIron: 2mg
Keyword braided bread, challah
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