Homemade 6 Braid Challah Bread Recipe
 
 
This is my version of a 6-braid Challah Bread. It takes a little work doing the braid work, but never fear, there really is not wrong way to do the bread. Topping are optional.
Author:
Recipe type: Bread
Cuisine: Bread
Serves: 1 loaf
Ingredients
Challah Bread Dough
  • 5 - 5.5 cups of all-purpose flour
  • 1 teaspoon salt
  • ⅓ cup granulated sugar
  • 4 teaspoons active dry yeast
  • 40 grams of room temperature butter
  • 1 Large egg
  • 1¼ cup of warm water
Eggwash
  • 1 large egg
  • 1 tablespoon water
Toppings are Optional
  • Sesame Seeds
  • Poppyseeds
  • Flaked or large grain Salt
Instructions
Challah Bread Dough
  1. Measure out all ingredients and set aside until needed.
  2. In the stand mixer bowl, add the flour and salt. Using the paddle attachment, mix for 30 seconds with the paddle attachment distribute the salt.
  3. Add the sugar and yeast. Mix for 30 seconds to distribute well.
  4. On the stand mixer, change from the paddle attachment to the dough hook.
  5. Add the room temperature butter and the large egg. Mix with the dough hook until incorporated.
  6. Slowly add the warm water while mixing. You my not need all the water. If the flour absorbs all of the water and it still dry, add more water a tablespoon or two at a time.
  7. Continue to knead in the stand mixer for 5 minutes.
  8. At this point turn the dough out onto a lightly floured surface and hand knead until the dough is light and elastic.
  9. Place the dough in a lightly greased/oiled bowl, turning the dough over to coat the top. Cover with plastic wrap and a towel. Place in a warm draft free place for the dough to double in size, about 1-1/2 to 2 hours.
  10. After the proof
  11. Turn the dough out onto a lightly floured work surface.
  12. Flatten the dough into a disc. Cut into six even pieces.
  13. Form each piece into a round and place under a towel and allow to rest for 5 to 10 minutes.
The Braid
  1. Roll each round into a rope.
  2. Place the ropes on a work surface with the center in the middle and 3 legs out to each side like spider legs. Press the meeting point in the center to meld the dough into one piece.
  3. Follow the video and cross over the ropes to form the braid.
  4. Once the braid is completed, make sure you press the ends together to meld into one.
  5. Place on a parchment lines baking sheet (or use a grease sheet pan). Cover with some plastic wrap which has been lightly sprayed with oil and a towel and allot to proof until double in size. 30 minutes to an hour.
  6. Preheat the oven to 350°F/177°C.
Egg wash
  1. Prepare the egg wash by mixing one egg and 1 tablespoon of water together. Set aside.
Preparing to bake and baking
  1. Lightly brush the egg wash over the top of the proofed challah bread.
  2. Sprinkle optional toppings as desired.
  3. Bake until golden brown.
Recipe by Desserts-101.com at /homemade-6-braid-challah-bread-recipe/