Challah Bread | 4-Strand & 8-Strand Techniques

Learn to braid challah two ways—a classic loaf and a bun—in this step-by-step episode!

Join Stephanie in this episode of Stephanie’s Recipe Journal as she walks you through how to make soft, golden challah bread from scratch. You’ll learn two beautiful braiding techniques—a classic 4-strand loaf and a braided bun—perfect for impressing at any table. Step-by-step tips make it easy for beginners and seasoned bakers alike!

Challah Bread

Ingredients

  • 4 cups (500g) AP flour
  • 4 to 4 1/2 cups (520 to 585g) bread flour
  • 1 tbs (12g) active dry yeast
  • 1 1/2 (12 oz.) cups warm water
  • 1/3 cup (67g) granulated sugar
  • 3 tbs (63g) honey
  • 1/2 cup (120g) vegetable oil
  • 5 large eggs
  • 1 tbs salt
  • Poppy or sesame seeds for sprinkling (optional)

Directions

  1. In the bowl of a stand mixer, dissolve the yeast and 1 tbs sugar in the lukewarm water. Allow the yeast to wake up & get bubbly.
  2. Whisk oil into the yeast, then beat in 4 eggs, one at a time, Add the remaining sugar and salt.
  3. Place the bowl onto the stand mixer fitted with a dough attachment and gradually add the flour. Once combined, knead the dough until smooth.
  4. Grease a large bowl, place the dough into the bowl and cover with plastic wrap. Allow dough to rise until doubled in size in a warm spot, about 1.5-2 hours or place in the refrigerator overnight. (1st rise)
  5. Punch down the dough, cover and allow it to rise again for another 30 minutes (2nd rise).
  6. To braid, take half the dough and form into as many equal size balls as you need depending on the type of braid. Roll each ball into strands about 15 inches long. Place all strands parallel to each other and pinch them together at the top. Braid according to the pattern you’d like. Pinch the ends and tuck it under on both ends. Place the braided loaf on a parchment paper-lined baking sheet.
  7. Beat remaining egg and brush it on the loaves. Either freeze or let rise another hour.
  8. Preheat oven to 375 degrees and brush loaves again with egg wash. If adding poppy &/or sesame seeds sprinkle them on and bake for 35 to 40 minutes, or until golden brown.
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Chocolate Babka (using challah dough)

Ingredients

  • Chocolate Filling
    • 5 oz (140g) semisweet chocolate, chopped
    • 5 Tbs (70g) unsalted butter
    • 3 Tbs (20g) unsweetened cocoa powder, sifted
    • 1/3 cup (40g) powdered sugar, sifted
  • Sugar Syrup
    • 1/3 cup (66g) granulated sugar
    • 1/3 cup (80ml) water

Directions

  1. Chocolate Filling:
    • Melt chocolate and butter in the microwave until melted and smooth.
    • Sift the cocoa powder and powdered sugar into the melted chocolate and stir to combine.
  2. Grease an 8.5 x 4.5 x 2.5 inch loaf pan with butter and place a piece of parchment paper at the bottom of the pan.
  3. Lightly flour the counter and rolling pin, and roll the challah dough to about 14 x 18 inch rectangle (short side parallel to you).
  4. Spread chocolate over the top of the dough.
  5. Starting at the short end, roll dough tightly into a log, pinching the seam at the end and placing loaf seam side down on a baking sheet. Refrigerate log for 5-10 minutes, to make it easier to cut.
  6. Using a serrated knife, cut the dough lengthwise into 2 long strips. Place the strips open side up and cross one end over the other to make an “X” and then twist the strips together (like a rope) keeping the cut side facing up. Place the loaf into the prepared pan.
  7. Cover and let rise for an hour. While the babka is rising, preheat the oven to 325 F.
  8. Bake risen dough for 30 minutes uncovered. Tent with a piece of aluminum foil and continue baking for 30-35 minutes more.
  9. While bread is baking make the simple syrup by combining the sugar with the water in a small saucepan. Heat the mixture until the sugar is dissolved.
  10. When the babka is baked and immediately after removing it from the oven, use a pastry brush to gently brush the sugar syrup over the babka. Use all the syrup and let the babka cool in the pan for 20-30 minutes. Remove from pan onto a wire rack to cool completely.
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