Four Braid Challah

Rich with a slightly sweet flavor and a gorgeous golden crust, here is a bread that is as much a pleasure to look at as it is to eat. Just slice yourself a piece and cherish in the pillowy-soft interior.

Traditionally, challah is served on Shabbat other Jewish holidays; but it doesn’t have to be a special occasion to make this bread! You can certainly eat it all year-'round! It’s just a loaf of delicious and beautiful bread, and I think you’ll love making it, and eating it too! This recipe is my favorite way to make challah. The steps are relatively easy, although the braiding might require some patience! But I assure you that it will all be worthwhile when you smell the bread baking and then see your gloriously braided challah on the dinner table.

There are many ways to enjoy this loaf; either in sweet or savory form. You can just eat it slathered with butter and jam or use it to make sandwiches or grilled cheese. Personally, I think that any leftover challah should go directly into a frying pan to make French toast. But it can also be used in bread puddings or even in a casserole. For celebrations big and small, there is simply nothing better than this gorgeous and delicious bread!

So, let's get baking!

Quick tutorial

Recipe card

What is the difference in adding shortening?

Yes, you can not use the shortening and use only margarine in this recipe. Shortening gives the texture of the crumb an extra oomph. If you don't have it at hand or you are unable to acquire it, feel free to leave it out.

Can we use milk instead of milk powder?

Absolutely, just remember to reduce the amount of water by 15g. This would put the required water content to around 115g.

Author: Uthpala Nayanahari