4-strand Water Challah
Serves 8
10 mins prep
50 mins cook
60 mins total
This 4-strand Water Challah recipe yields 8 delicious challah bread loaves. The dough is prepared with yeast, sugar, warm water, oil, bread flour, and pink salt. Beautifully braided and perfectly baked, this challah is ideal for Shabbat and special occasions.
0 servings
1: In a mixer (or in a bowl) combine yeast, sugar, and water. Let it sit for about 10 minutes to activate that yeast. 2: Add oil, flour, and salt. Make sure not to place the salt directly on the yeast. 3: Start your mixer and let it run for 10 minutes. If kneading by hand, also knead for 10 minutes to work the gluten. 4: Transfer to an oiled working surface and knead for about a minute extra. 5: Let it rest until double in size, about 1-1.5 hours. 6: Bless your dough. 7: Take 4 equal size balls. Roll out making the edges thinner than the middle. 8: Start braiding. Rule is: 3 -> 1, 4 -> 3, 2 -> 4, 1 -> 2, counting from left to right. Keep repeating that pattern until you finish your braid. 9: Give it a push in from both sides and place on your parchment-lined baking sheet. Repeat for all challah. 10: Cover braids and let them rest for 45 minutes to 1 hour. Egg wash the top of challah. 11: Bake at 350°F (in a preheated oven). If baking 2 pans, switch top and bottom racks after 20 minutes and bake an additional 25-30 minutes, or until golden.
