Lesson 5 of 5 · Bread Baking 101

Braiding challah

  • Free video
  • Beginner
  • Bread & Enriched Dough
  • 10 min
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Video by Joshua Weissman on YouTube: “How to Make The Best Braided Bread: Challah” Watch on YouTube ↗

What you'll learn

Lesson 5 of 5

Make soft, glossy challah and braid it with three, four or six strands.

  • Weigh the strands so the braid is even
  • Taper the ends and braid loosely
  • Double egg wash for a deep shine

Ingredients for this lesson

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Lesson notes from VanillaGoods

Preparing strands

  • Divide the dough by weight for evenly sized strands
  • Roll each into a rope thicker in the middle and tapered at the ends
  • Let the ropes rest a few minutes if they shrink back

Braiding

For three strands, start from the middle and braid to each end so the loaf is even. Four- and six-strand braids follow a repeating over-and-under pattern; keep the braid relaxed so it has room to rise.

Finishing

Brush with egg wash, proof until puffy, brush again and add sesame or poppy seeds. Bake at about 350°F until deep golden and about 190°F inside.

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Tools for this lesson

The equipment that makes this easier. VanillaGoods vanilla is always our own; these tools are from Amazon.

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Put it into practice

Bake along with a VanillaGoods recipe that uses this technique.

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