Easy Six-Strand Braided Challah
This method for braiding has an easy to remember pattern, and the challah it produces is lovely!
Bread, Challah, Jewish Sabbath, Shabbat, Yeast Bread
Tammy Spencer, Scotch & Scones
bench scraper or knife
half sheet baking pan
Silpat silicone mat or parchment paper
see Recipe Notes
Weigh the dough and portion out 6 equal pieces. Shape each piece into a long rope. Lay all the ropes side by side on a lightly floured surface and pinch them together at the top.
Take rightmost strand and jump it over the next 2 strands, under the 3rd strand, and over the next 2 strands.
Repeat with the new rightmost strand, and continue the pattern until the end of the strands. Pinch the leftover ends together and tuck under the loaf.
To even out the loaf you can turn braid around, undo the very top, and redo the pattern.
Tuck ends under and brush the braided dough with the beaten egg.
Transfer the dough to a
half sheet pan
lined with a
or parchment paper.
Let the dough rest in a warm place for 45 minutes before baking.
Brush the dough with the beaten egg again and sprinkle on any desired toppings. Bake as directed.
You can find my time-tested recipe for challah
Did you use this technique?
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Easy Six-Strand Braided Challah https://www.scotchandscones.com/braiding-challah/ September 13, 2019