How to make 4 braid challah
I’m in love with yeast doughs and one of my favorite things to make is challah for Shabbat.
This recipe makes incredible and soft challah loaves that are beautiful and golden.
Just picture a gorgeous braided challah on your next Friday night dinner table, only this time it’s got 4 braids instead of the traditional 3.
Sound complicated? Well, it’s not at all. Once you try it once and realize how simple it is, you’ll make it over and over again.
People will think you bought the challah at a boutique bakery. I love making these challah loaves so much that I don’t always wait for the weekend.
The challah is great for grilled cheese sandwiches and the kids love it.
Please watch the video before you start making the challah, where I explain step by step, so that it’s super clear to you how to braid with 4 strips.
I tried to explain in the methods section but the video really demonstrates how to do it clearly.
Makes 2 large loaves / 3 medium loaves
1 kg regular flour
22 grams dry yeast (2 Tbsp)
Or 50 grams fresh yeast
100 grams sugar (5 Tbsp)
1 Tbsp salt
200 ml oil (slightly more than 3/4 cup)
480 ml warm water (2 cups)
1. Process the ingredients into a smooth, soft, and slightly sticky dough. Place the dough in a greased bowl and cover. Let rise 1.5-2 hours or until doubled in size.
2. Divide the dough into 12 pieces, weighing 140-150 grams each and roll each piece into a ball. After 10 minutes, roll out into a ellipse and then roll into a short log. Go back to the first log you started with and elongate to 50 cm.
3. Take 4 logs and pinch the top parts together. The rest is a bit complicated to explain so I strongly urge you to watch the video. I’ll do my best to explain the next steps.
There are four strips that are connected at the top. Take the second strip and move it aside. Take the outermost strip on the same side you started with and place it between the two remaining strips.
Move to the second side, take the second strip and move it aside and then place the outermost strip between the two remaining strips and then go back to the side you started with. Second strip aside and the outermost strip between the two remaining strips and keep going until you get to the end. Tuck the ends under and push the sides toward the middle.
4. Let rise for 20-25 minutes, and near the end of the rising time, preheat the oven to 170°C.
5. Beat an egg with the date honey or regular honey and gently brush the loaves with it. Sprinkle them with sesame seeds and bake for around 30 minutes until nice and golden.
6. If you prefer 2 large loaves, divide the dough into 8 pieces.
Good to know…
The dough is slightly sticky so work on a floured surface. You can do the first rise in the fridge for 8-9 hours, covered. It’s best to grease the surface of the dough a bit. Remove from the fridge, let warm to room temperature and then continue to the next steps. You can make rolls / buns / mini loaves with the dough.