Few things are as comforting as freshly baked challah on a Friday afternoon, especially when it’s woven into a beautiful four strands Challah.
Challah bread is known for it’s soft and fluffy crumbs and a wonderfully contrasted golden crust. This beautifully golden, perfectly braided loaf carries a delicate sweetness and light texture that makes every slice feel special.
With its rich dough and signature braided shape, challah is one of those breads that is just as beautiful to make as it is to serve. This four-braid challah is made with a blend of strong and plain flour, creating a dough that’s silky, supple, and rewarding to work with. Each loaf bakes to a deep golden shine with a soft, delicate crumb that pulls apart beautifully while still warm. Finished with a glossy honey egg wash and a sprinkle of sesame seeds.
Best enjoyed warm with a generous spread of butter, served alongside hearty soups and slow-cooked stews, or lightly toasted the next morning for a comforting breakfast.
Ingredients:
300 gram strong flour.
300 gram plain flour.
7 gram dry yeast.
1¼ cup lukewarm water.
½ cup vegetable oil.
1 Large egg.
2 tbsp light brown sugar.
2 tbsp honey.
1 tsp salt.
Activate the Yeast:
In a small bowl or measuring jug, dissolve the honey in 1 cup of lukewarm water. Sprinkle over the yeast and whisk until fully dissolved.
Leave in a warm place for 5 minutes, or until frothy and activated.
Prepare the Dough:
In a large mixing bowl, mix together the flours, the sugar, and the salt.
Create a well in the centre of the flour mix, and pour the wet ingredients (eggs, oil, and the activated yeast mixture) into it.
Gently mix with a wooden spoon until a soft, shaggy dough begins to form.
Gradually add the remaining water as needed, kneading until the dough becomes soft, smooth, and elastic. Take care not to overhydrate the dough.
Transfer the dough to a lightly floured work surface and knead gently by hand. Fold and press the dough until it comes together into a smooth ball. Lightly dust the surface with flour if needed and continue folding the dough over itself a few times until it is supple and smooth.
See ‘How to Knead Dough by Hand’ section in Baking with Yeast for guidance.
First Proof:
Place the dough in a lightly oiled bowl and brush a little oil over the surface to prevent it from drying out.
Cover with a clean cloth and leave to proof in a warm place for 1½–2 hours, or until doubled in size.
Shape the Challah:
Once risen, gently knock back the dough and transfer it to a lightly floured surface.
Divide the dough into eight equal portions. Lightly knead and shape each piece into a short, thick bun like shape. Cover loosely with a clean cloth and leave to rest for five minutes to allow the dough to relax before shaping.
Roll each bun into an even strand, then braid four strands together to form each challah loaf (this dough will give two loaves). Tuck the ends neatly underneath to create a tidy finish.
For a step-by-step guide to braiding a four-strand challah, see How to Braid a Four-Strand Challah.
Final Proof:
Leave the braided challahs to proof for a further 45 minutes, or until lightly puffed and airy.
Generously brush each loaf with honey-egg wash and sprinkle with sesame seeds.
Bake the Four Braids Challah:
Bake in a preheated oven at 200°C (180°C fan) / Gas Mark 6 / 400°F for 25–30 minutes, until deeply golden with a beautifully glossy crust.
Transfer to a wire rack and allow to cool completly before serving.
A little challah tradition: while you certainly can slice it, challah is often torn by hand and shared at the table. It’s a simple ritual that makes this beautiful bread feel even more inviting.
Enjoy!
Four Strands Challah
Ingredients
Ingredients:
- 300 gram strong flour
- 300 gram plain flour
- 7 gram dry yeast
- 1¼ cup lukewarm water
- ½ cup vegetable oil
- 1 large egg
- 2 tbsp light brown sugar
- 2 tbsp honey
- 1 tsp salt
Instructions
- In a small bowl or measuring jug, dissolvethe honey in 1 cup of lukewarm water. Sprinkle over the yeast and whiskuntil fully dissolved. Leave in a warm place for 5 minutes, or untilfrothy and activated.
- In a large mixing bowl, mix together the flours,the sugar, and the salt.
- Create a well in the centre of the flour mix, andpour the wet ingredients (eggs, oil, and the activated yeast mixture) intoit.
- Gently mix with a wooden spoon until a soft, shaggydough begins to form.
- Gradually add the remaining water as needed,kneading until the dough becomes soft, smooth, and elastic. Take care not tooverhydrate the dough.
- Transfer the dough to a lightly floured worksurface and knead gently by hand. Fold and press the dough until it comestogether into a smooth ball. Lightly dust the surface with flour if needed andcontinue folding the dough over itself a few times until it is supple andsmooth.
- Place the dough in a lightly oiled bowl and brush alittle oil over the surface to prevent it from drying out.
- Cover with a clean cloth and leave to proof in awarm place for 1½–2 hours, or until doubled in size.
- Once risen, gently knock back the dough andtransfer it to a lightly floured surface.
- Divide the dough into eight equal portions. Lightlyknead and shape each piece into a short, thick bun like shape. Cover looselywith a clean cloth and leave to rest for five minutes to allow the dough torelax before shaping.
- Roll each bun into an even strand, then braid fourstrands together to form each challah loaf (this dough will give two loaves).Tuck the ends neatly underneath to create a tidy finish.
- Leave the braided challahs to proof for a further45 minutes, or until lightly puffed and airy.
- Generously brush each loaf with honey-egg wash andsprinkle with sesame seeds.
- Bake in a preheated oven at 200°C (180°C fan) / GasMark 6 / 400°F for 25–30 minutes, until deeply golden with a beautifully glossycrust.
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