braiding challah dough
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Three-Strand Braided Challah

Traditionally served on Shabbat or other Jewish celebrations, this braided challah is easy to make
Prep Time5 mins
Active Time5 mins
Resting Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: Jewish
Keyword: Bread, Challah, Jewish Sabbath, Shabbat, Yeast Bread
Author: Tammy Spencer, Scotch & Scones

Special Equipment

Ingredients

  • 1 recipe challah bread dough see Recipe Notes
  • 1 large egg beaten

Procedure

  • 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 Silpat 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

Notes

You can find my time-tested recipe for challah here
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