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PHOTO SUBMITTED BY Cherie Antin Fasbinder
My first attempt at 6-strand braided challah… not to shabby! use leftovers for french toast!!!
2 cups warm water
2 pkg active dry yeast  (4 1/2 tsp)
1/2 cup honey divided
1/2 cup butter , melted
2 eggs + 2 egg yolks, room temp
1 Tbsp salt
6 cups flour
1 egg yolk
1 tbsp honey
in small bowl sprinkle yeast over warm water and 1/4 cup of the honey. stir gently to moisten the yeast.. allow to rest until foamy
Beat remaining 1/4 cup honey, butter, 2 egg + 2 egg yolk and salt. Add yeast mixture then add flour one cup at a time, beating after each addition.. graduating to kneading with hands as dough thickens (I use dough hook on mixer) Knead until smooth and elastic and no longer sticky, adding flour as needed.
Cover with damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk (I put half the dough in 2 separate bowls)
Punch down the risen dough, turn out onto floured board. divide half and knead each half for 5 minutes or so, adding flour as needed, to keep from getting sticky.
For standard braid divide each half into thirds and roll each 1/3 into long snakes about 1-1/2 inch in diametor ..Pinch the ends of the three snakes together, firmly and braid.
Either leave as braid, or form into a round braided loaf by bringing ends together, curving braid into a circle pinch ends together.
Grease 2 baking sheets.. (I prefer parchment paper or silpat) and place finished braid or round on each. Cover with light towel and let raise about an hour Preheat oven to 375.
Whisk remaining egg yolk and1 tbsp honey, brush gently over braid. Bake 10- 15 minutes, bread should have a nice h allow sound when thumped on bottom. Cool on rack at least an hour before slicing
for 6 stranded bread I suggest you look on the youtube as it can be a bit tricky
Options include: Sprinkle with sunflower seeds, sesame seeds, or poppy seeds prior to baking. Enjoy!
(click on pic to enlarge)
I used a YouTube to do the six braid – probably many out there, but I used this one:



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