Three-Strand Braided Challah
Traditionally served on Shabbat or other Jewish celebrations, this braided challah is easy to make
Bread, Challah, Jewish Sabbath, Shabbat, Yeast Bread
Tammy Spencer, Scotch & Scones
half sheet baking pan
Silpat silicone mat or parchment paper
see Recipe Notes
Weigh the dough and portion out 3 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 the right strand and have it jump over the middle strand…it’s now the middle strand
Take the left strand and have it jump over the middle strand…it’s now the middle strand
Continue the pattern, alternating between the right and left strands, until all the strands are braided.
Tuck ends under and brush with the beaten egg.
Transfer to a
half sheet pan
lined with a
or parchment paper.
Let rest in a warm place for 45 minutes before baking.
Brush 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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Three-Strand Braided Challah https://www.scotchandscones.com/braiding-challah/ September 13, 2019