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Braided Challah Bread

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This glorious Braided Challah Bread from Baking with Julia brought back childhood memories of my first bites of this delightful, eggy loaf!

 Perfect Braided Challah from Baking with Julia on a white ceramic tray

Braided Challah

Braided challah was my absolute favorite bread as a child. Soft, chewy, eggy. I loved it from my first bite.

This wasn’t a loaf commonly found in Ames, Iowa, where I grew up. It was on our annual family summer vacations to Aspen, Colorado, where I was first exposed to this braided wonder.

Wired up with anticipation, my sisters and I could never sleep the night before departure. 4 girls, dosed with banana Dramamine, piled into the back of our green Plymouth Satellite station wagon with my dad at the helm and my mom at his side.

No seat belts, no radio, no air conditioning, just each other singing, bickering and bugging my parents for the duration of the 12-hour ride. The stretch across Nebraska was unending, but when we finally caught a glimpse of the foothills of the Rockies, our excitement was palpable.

 Inside view of Perfect Braided Challah from Baking with Julia

Not Parve

My mom would treat us to pastries and bread from some of the lovely bakeries in this picturesque ski town. She’d bring home sugary palmiers and our first braided challah bread.

As I grew older, I volunteered to walk down the hill from Lift One condominiums to the Paradise Bakery to buy the freshly baked loaves. It was as a newlywed when I started baking my own. There was a bit of controversy over whether this is a true challah on the Tuesdays with Dorie boards.

With the addition of butter, it’s not considered parve, but more of a brioche than a challah. But whatever it’s labeled, it’s a winner. I made challah pretzels with half my dough, and those disappeared even faster than the loaf. Whole Wheat Challah is wonderful, too!

 Perfect Braided Challah from Baking with Julia on a white tray

Tips for Braiding Bread

I’ve never been formally trained but these are some tips that have helped me braid bread. It certainly helps if you grew up braiding hair, although it’s simple enough to learn even if you’re a novice braider.

  • Start with a 3-stranded braid. There are some fun 6+ stranded loaves, but they’re for the more advanced bread baker.
  • Practice with some defrosted frozen bread dough. The results will be tasty, but you’re not going through both the making of the dough and learning how to plait.
  • Start with forming 3 evenly sized ropes of dough. Roll them on a very lightly floured work surface, but do not stretch. The lengths and diameters should be the same.
  • Start by placing all 3 ropes on a parchment lined baking sheet and pinching the 3 ropes together on one end.
  • Start the braiding process by crossing the rope on the right over the center rope, then the rope on the left over the center rope. Repeat until the braid is complete.
  • Pinch the ends of the ropes together and tuck under for a clean look.
  • Allow the bread to proof as per your recipe’s instructions, then glaze and bake.
  • Sprinkling the top with sesame or poppy seed is a nice touch if you’re making a challah.
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Braided Challah Bread

Braided Challah

A delicious braided egg bread.

  • Author: Liz Berg
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 loaves 1x
  • Category: Bread, Yeast Bread
  • Method: Baking
  • Cuisine: American

Ingredients

  • 2 packages active dry yeast
  • 1/2 cup lukewarm water (about 110ยฐ)
  • 1/3 cup sugar, plus a pinch
  • 1 stick (4 ounces) unsalted butter, thinly sliced, plus 2 tablespoons, melted
  • 1 cup warm milk
  • 1 tablespoon honey
  • 2 1/2 teaspoons salt
  • 4 extra-large eggs, at room temperature, plus 1 extra-large egg beaten with 1 extra-large egg yolk and 1 tablespoon water, for glazing
  • About 6 cups bread flour
  • Cornmeal, for dusting

Instructions

  1. In a small bowl, dissolve the yeast in the lukewarm water with the pinch of sugar and let stand until it starts to bubble. In a medium saucepan, combine the sliced butter and the milk. Warm over low just until the butter melts. Stir in the remaining 1/3 cup of sugar, honey and salt. Pour the milk mixture into a large bowl and stir in the yeast and the 4 eggs.
  2. Grease a large bowl with 1 1/2 tablespoons of the melted butter. Place the dough in the buttered bowl and brush the top with the remaining 1/2 tablespoon of melted butter. Cover the bowl with plastic wrap and a thin towel and let rise in a warm spot until doubled, about 2 hours.
  3. Punch down the dough, then cover and let rise until doubled again, about 1 1/4 hours.
  4. Line two rimmed baking sheets with parchment paper and sprinkle the paper with cornmeal. On a lightly floured work surface, divide the dough in half. Cover one-half with plastic wrap and divide the other half into 3 equal pieces. Using lightly floured hands, roll each piece into a 10-inch-long rope with tapered ends.
  5. Arrange the ropes side by side and just touching. Starting in the middle and working toward one end, braid the ropes together, bringing the outside ropes over the center one. Pinch the ends to seal and tuck them under. Turn the loaf around and repeat with the other half, this time braiding the outer ropes under the center one. Seal the ends, tuck them under and transfer the loaf to a prepared baking sheet. Repeat with the remaining dough. Cover the loaves with thin towels and let rise for 35 minutes.
  6. Preheat the oven to 375ยฐ. Brush the loaves with the egg glaze. Let stand uncovered for 10 minutes, then brush again with the glaze. Bake the loaves in the upper and lower thirds of the oven, switching the pans halfway through baking, for 35 to 45 minutes, or until they are golden and sound hollow when tapped on the bottom. Tent the loaves with foil if they become too brown during baking. Transfer to a rack and let cool thoroughly before slicing.

Notes

Total time does not include proofing times

The recipe and braiding instructions can be found on the Food and Wine website. Thanks to contributing baker, Lauren Groveman, for this perfect challah.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

25 comments on “Braided Challah Bread”

  1. Absolutely gorgeous challah, your braid is perfect!

  2. This is gorgeous! Ever since I saw a challah I wanted to make it (I have never tried it before!) This looks great!!

  3. Liz, what a wonderful post and what a picture perfect Challah – I have yet to try my hand at this recipe today and we will see where that leads us. I love that you added both sesame as well as poppy seed to the top – it does look very festive as well us utterly irrestible to me!
    Have a great week!

  4. I love challah, it’s truly one of my favorite breads! Your loaf is beautiful:@)

  5. This challah looks incredible Liz! Love how pretty you got the braid. Challah has been on my “to try” baking list and I can only hope mine comes out half as pretty and delicious as yours ๐Ÿ™‚

  6. This looks amazing! We make a very very similar in texture sweet bread here in Greece -especially during the Easter- called ‘Tsoureki’. Tsoureki has Chios Mastic flavor. Now we ‘re really looking forward trying Challah as well! ๐Ÿ™‚ Thank you Liz!

  7. That’s one beautiful loaf, Lizzy. I’m in the bread baking mood today and this will be a perfect choice.

  8. Challah is my fav too and yours looks just beautiful.

  9. Definitely worth the effort and making it for the holidays sounds like a wonderful idea.

  10. Oh, what a lovely loaf! I love your bits on top. I kept mine bit-less because I used it as Dorie’s French toast!

  11. I bought a loaf of challah from Whole Foods while we were Indiana a while back. Yours is much prettier and I bet it tastes better also.

  12. Hahah, that sounds like quite a car ride! Your Challah came out perfectly, Liz! It’s hard to get the braid perfect, but you totally did. The best part of having Challah around is making french toast with the leftovers ๐Ÿ˜‰

  13. Challah is so good. Your braiding is beautiful. You can tell a true baker when they turn out such pretty loaves.

  14. I totally love challah, too! And no seat belts? you made me remember those days, too! And the Paradise Bakery-I used to love Main Street in Aspen. Bit different now-but still good. I always use butter in my challah unless I am taking it somewhere where I know they keep Kosher.

  15. Love the loaf and the story!! ๐Ÿ™‚ It was delicious bread!!

  16. Ooo, such a festive looking challah! That road trip sounds fun ๐Ÿ™‚ No “are we there yet?”

  17. Oh my goodness you are amazing posting two breads in one day! Your challah looks beautiful. Sweet story too, Liz =)

  18. Amazing looking bread! Definitely better than the store bought version.

  19. Perfect looking Challah, Liz! I so miss baking with TWDโ€ฆI must get back to it! I might just back this one this week! Loved your childhood memories of driving with your family! Your dad had to be a saint, driving with four girls in the back!

  20. Great looking bread! Love the poppy seed and sesame seed split. And your post was wonderful! It brought a smile to my face. (such great memories)

  21. Pretzel! That’s such a good idea! I used a recipe without dairy, but looking at everyone’s reviews, I must make this soon!

  22. Pretzels! What a great idea Liz! I’ve been out of the game for awhile but I’m back and your blog is as beautiful as ever!

  23. Liz.. you are a fantastic bread maker. Beautiful challah bread. ๐Ÿ™‚

  24. Liz, your challah is beautiful! I love that you used different colored seeds on top.

  25. I have never heard of challah, but now that I have read your lovely story I will be seeking it out

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