Alternative oblong 6-strand braided challah
Print

Four- or Six-Strand Braided Challah

This beautiful challah will look like it came straight from a bakery!
Prep Time10 mins
Active Time5 mins
Resting Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: Jewish
Keyword: Bread, Challah, Jewish Sabbath, Shabbat, Yeast Bread
Author: Tammy Spencer, Scotch & Scones

Special Equipment

Ingredients

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

Procedure

  • Weigh the dough and portion out 4 or 6 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. (Note: the instructions below are for a 4-strand braided challah)
  • Take topmost right strand and place on opposite side.
  • Take 2nd from top left strand and place on opposite side.
  • Take topmost left strand and place in middle.
  • Take 2nd from top right strand and place on opposite side.
  • Take topmost right strand and place in middle.
  • Take 2nd from top left strand and place on opposite side.
  • Take topmost left strand and place in middle.
  • Continue pattern until all strands are braided.
  • Tuck ends under and brush the braided dough with the beaten egg.
  • Transfer the dough to a half sheet pan lined with a Silpat or parchment paper.
  • Let the dough rest in a warm place for 45 minutes before baking.
  • Brush the dough with the beaten egg wash and sprinkle on any desired toppings. Bake as directed.

Notes

Six-strand braids use the same technique as the four-strand braid, it’s just you have to make sure when you place the strand in the middle, you have two strands on either side instead of one.
You can find my time-tested recipe for challah here.
Did you use this technique? Please share your pictures with the world on your social media outlets, tag me at @scotch_scones (on Instagram, Pinterest, and Twitter) or @scotchandsconesblog (on Facebook), and use the hashtag #scotchandsconesblog. I can’t wait to see your creations!