Slideshow: Sweet Technique: Braiding Challah

Beautiful braids
Beautiful braids
There are many options for braiding challah, ranging from beginner to advanced. Click through this slideshow to learn the patterns for braiding challah with three, four, and six strands.
Divide the dough
Divide the dough
Start with dough that has proofed and come to room temperature. Deflate the dough by pressing it flat before dividing it. Decide how many strands you will need, then divide the pieces evenly using a scale.
Roll the dough into long ropes
Roll the dough into long ropes
Once you've divided the dough, allow it to relax for a few minutes, then roll the dough into ropes that taper at the ends. Aim to make all the ropes uniform, and approximately 18-20 inches in length. Allow the ropes to sit for 10 minutes. This rest will help the gluten relax and reduce the stretchy texture, making it easier to work.
Three-strand braiding pattern
Three-strand braiding pattern
The three-strand braid begins with the outer left strand being brought into the center, crossing over the strand in the center.
Three-strand braiding pattern
Three-strand braiding pattern
Then, the outer right strand is brought into the middle, crossing over the middle strand.
Three-strand braiding pattern
Three-strand braiding pattern
And then the pattern repeats, with the outer left strand crossing over the middle strand, until you run out of strands to braid.
Four-strand braiding pattern
Four-strand braiding pattern
Begin a four-strand braid by pinching the ends together.
Four-strand braiding pattern
Four-strand braiding pattern
Begin by crossing the outer right strand over the one directly next to it.
Four-strand braiding pattern
Four-strand braiding pattern
Next, cross the second strand from the left over the two strands to it's right. It helps to keep the strands well separated to avoid confusion.
Four-strand braiding pattern
Four-strand braiding pattern
Cross the third strand over the two to its left.
Four-strand braiding pattern
Four-strand braiding pattern
Then bring the strand on the far right down between the two strands to its left. Then repeat the pattern. This is much easier to understand by watching a video. Here's a great one.
Four-strand braiding pattern
Four-strand braiding pattern
First strand over the second, third over the first two. First strand over the second, third over the first two... and so on.
Six-strand braiding pattern
Six-strand braiding pattern
Start by bringing the rightmost strand all the way across the other five strands.
Six-strand braiding pattern
Six-strand braiding pattern
Next, bring the second strand on the left over all of the strands to its right.
Six-strand braiding pattern
Six-strand braiding pattern
Bring the outermost left strand down over the two strands to its right.
Six-strand braiding pattern
Six-strand braiding pattern
Once you get the hang of it, you'll begin to be able to visualize the pattern. The more you can keep the strands spread apart the better.
Six strand braiding pattern
Six strand braiding pattern
The six strand pattern is a bit difficult to explan in still pictures. Click here to see a great video demonstration of the pattern. Start the video at 2:10, and watch it a few times, practicing with string. Once you get the rhythm in your head, it's not as difficult as it looks.
Six-strand braiding pattern
Six-strand braiding pattern
After a little practice, the loaf comes together. Once the entire loaf is braided, tuck the pinched ends underneath for rounded, clean looking ends. Place the loaf onto a baking sheet lined with parchment paper and allow it to proof. A great way to do this is to preheat your oven to 150 degrees Fahrenheit, then turn it off and place the loaf inside. Allow it to proof with the door closed for at least 1 hour. The dough will feel full of air and the volume will increase when it's ready.
Bake to golden brown perfection
Bake to golden brown perfection
Bake in a preheated 350 degree oven for approximately 45 minutes, or until the thermometer inserted in the center reads 190 degrees. Rotate the loaf halfway through.
Cool completely
Cool completely
When the bread is done, allow it to cool completely on a cooling rack before serving. Challah will keep wrapped tightly in plastic wrap for up to two days.