Published May 5, 2024 · ⭐ 4.0 (12 reviews)

Prep	Cook	Total	Yield
45 min	30 min	3 hr 30 min	1 large loaf

Difficulty: Medium

Ingredients

Dough

600 g strong white bread flour
8 g fine sea salt
50 g caster sugar
7 g instant dried yeast
3 large eggs plus 1 yolk
120 ml warm water
80 ml vegetable oil or light olive oil

Egg Wash & Topping

1 egg yolk
1 tbsp water
2 tbsp sesame or poppy seeds

Steps Overview

Mix and knead dough until smooth
Bulk proof 1.5 hours
Divide into strands and braid (4 or 6 strand)
Proof on tray until doubled
Egg wash, seed, and bake

Step-by-Step

1. Mix the dough

Combine flour, salt, sugar, and yeast. Add eggs, warm water, and oil. Mix on medium with a dough hook for 8–10 minutes until very smooth and slightly tacky but not sticky. Cover and prove at room temperature for 1.5 hours until doubled.

2. Divide and shape strands

Turn dough out and divide into 6 equal pieces (for a 6-strand braid). Roll each into a rope about 40 cm long, slightly tapering at the ends.

3. Braid (6-strand method)

Fan the 6 strands out from the top, pinch together. Number them 1–6 left to right. Move strand 6 under 5, over 4; strand 1 over 2, under 3. Repeat, renumbering each time, until the braid is complete. Tuck the ends under and place on a lined baking sheet.

4. Final proof

Cover loosely and prove for 45–60 minutes until noticeably puffy. Preheat oven to 190 °C.

5. Glaze and bake

Beat egg yolk with water and brush all over the braid. Sprinkle generously with seeds. Bake for 28–32 minutes until deeply golden. Cool on a rack for at least 20 minutes before tearing.

Notes

Oil rather than butter keeps challah tender and ensures it remains pareve (dairy-free) for Jewish dietary law.
A 4-strand braid is easier to learn — look up the pattern before you start.
Challah is best on the day but makes extraordinary French toast the next morning.
For a sweeter Rosh Hashanah challah, add 20 g extra sugar and shape into a round coil.

Braided Challah