How to Braid Challah Loaves and Rolls

Learn how to braid challah loaves and rolls! Follow along as I share a few techniques and the Jewish traditions of this beautiful type of bread.


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CHALLAH BREAD Yield: 922 g, 2-loaves (450g each), or 12 rolls (approx 65g each)

Bread flour 500 g

Water 200 g

Yeast, instant 10 g

Egg yolks 100 g

Sugar 38 g

Malt syrup 2 g

Salt 10 g

Vegetable oil 62 g

Procedure:

1. All ingredients go into a stand mixer bowl.

2. With a dough hook, mix on low speed for 4 minutes, and then on higher speed for 8-12 minutes.

3. Braid dough in various loaves and rolls, braided design.

4. Bake 375⁰ F for 10-30 minutes, depending on size and shape, or until internal temperature is 190⁰ F .