There’s nothing quite like the smell of freshly baked challah filling the kitchen on a Friday afternoon, warm, comforting, and impossible to resist.
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.
Method:
In a small bowl or measuring jug, dissolve 1 tablespoon of the sugar into 1 cup of lukewarm water. Sprinkle in the yeast and whisk until fully dissolved. Leave to rest in a warm place for five minutes, until the mixture becomes frothy and the yeast are activated.
In a large mixing bowl, mix together the flours, the remaining sugar, and salt until evenly combined.
Create a well in the centre of the flour mix, and pour the wet ingredients (eggs, oil, honey, and the activated yeast mixture ) into the well.
Gently mix with a wooden spoon until a soft, shaggy dough begins to form.
Add the remaining water gradually at your discretion, kneading until the dough becomes soft and elastic, while taking care not to overhydrate it.
Transfer the dough to a lightly floured surface and knead gently by hand, folding and pressing until it comes together into a soft dough. Lightly dust the top with flour and continue folding the dough over itself a few times until smooth, supple, and shaped into a neat dough ball.
For kneading guide, see Working with Yeast Dough
Place the dough into a lightly oiled bowl, brushing 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.
Once risen, gently knock back the dough and transfer it onto a lightly floured surface.
Divide the dough into eight equal portions. Lightly knead and shape each piece into a short, thick rope. Cover loosely with a clean cloth and leave to rest for five minutes to allow the dough to relax before shaping.
Roll each piece into an even rope, then braid four ropes together to form each challah loaf, carefully tucking the ends underneath for a neat finish.
On how to braid a four braids Challah, see How-to braid four braids Challah
Leave the braided challahs to proof for a further 30–45 minutes, or until lightly puffed and airy. Generously brush each loaf with a honey-egg wash, then finish with a scattering of sesame seeds.
Bake in a preheated oven at 200°C / 180°C fan / Gas 6 / 400°F for 25–30 minutes, until deeply golden with a beautifully glossy crust.
Enjoy!
Four Braids 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, dissolve 1 tablespoon of the sugar into 1 cup of lukewarm water. Sprinkle in the yeast and whisk until fully dissolved. Leave to rest in a warm place for five minutes, until the mixture becomes frothy and the yeast are activated.
- In a large stand mixer bowl, whisk together both flours, the remaining sugar, and salt until evenly combined.
- Create a well in the centre of the flour mix, pour the wet ingredients (the eggs, oil, honey, and the activated yeast mixture) into the well and gently mix with a wooden spoon until a soft, shaggy dough begins to form.
- Add the remaining water gradually at your discretion, kneading until the dough becomes soft and elastic, while taking care not to overhydrate it.
- Add the remaining water gradually at your discretion, kneading until the dough becomes soft and elastic, while taking care not to overhydrate it.
- Transfer the dough to a lightly floured surface and knead gently by hand, folding and pressing until it comes together into a soft dough. Lightly dust the top with flour and continue folding the dough over itself a few times until smooth, supple, and shaped into a neat dough ball.
- See ‘How to Knead a dough by hand’
- Place the dough into a lightly oiled bowl, brushing 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.
- Once risen, gently knock back the dough and transfer it onto a lightly floured surface.
- Divide the dough into eight equal portions. Lightly knead and shape each piece into a short, thick rope. Cover loosely with a clean cloth and leave to rest for five minutes to allow the dough to relax before shaping.
- Roll each piece into an even rope, then braid four ropes together to form each challah loaf, carefully tucking the ends underneath for a neat finish.
- Leave the braided challahs to proof for a further 30–45 minutes, or until lightly puffed and airy. Generously brush each loaf with a honey-egg wash, then finish with a scattering of sesame seeds.
- Bake in a preheated oven at 200°C / 180°C fan / Gas 6 / 400°F for 25–30 minutes, until deeply golden with a beautifully glossy crust.
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