How To Make a 4-Braided Challah | Challah from 4 strand | recipe included

In this video, I’ll be showing you how to make Challah from 4 strands. This Challah recipe is a simple and easy way to show your creativity and stretch your baking skills!

Challah from 4 straps is a beautiful and unique way to show your baking skills. This Challah recipe is a simple and easy way to challenge your creativity and grow your baking skills. Watch this video and learn how to make Challah from 4 straps!

How To Make a 4-Braided Challah / Challa from 4-strand easy recipe. recipe included

➡️The recipe for Challah bread:

1 KG White flour – 7 cups (2.2 lbs)
100g sugar – 1/2 cup
20g salt – 1 tbs
14g dry yeast – 2 tbsp
100g sunflower/canola/olive oil – 1/2 cup
440-460g water – 2 cups less 2 tbsp

▪️ Making the dough:
Pour all the dry ingredients into the mixer bowl.
Add the water and the oil and start kneading, using a dough hook at a slow speed for about two minutes until the water is completely absorbed.
For kneading by hand, one hand stirs the mixture while the other holds the bowl.
Only when the ingredients have been fully incorporated, continue kneading on a medium speed for 10-13 minutes until you get ​​a flexible, smooth, and soft dough. Not sticky and not too dry.

▪️ First rising:
Place the dough into a smooth ball in a slightly greased bowl. Rub some oil on top of the ball before covering it with saran wrap/plastic or a damp kitchen towel, and let it rise at room temperature until it doubles in size.

▪️ Dividing the dough:
Divide the dough into defined weighted smooth balls.
The number and weight of each ball will depend on the type and size of Challah you’ll be making.
Each ball represents a strand that will be used to braid.
Cover the balls with plastic or a towel for an additional 15-25 minutes.

▪️ Rolling and braiding:
Release the air from each ball by gently pressing and folding it with your hands and rolling it into a strand.
If the dough does not roll or stretch properly, DO NOT force it. Most likely, it will tear the dough and ruin the gluten structure. Give it another 3-4 minutes of rest while covered.

▪️ Second, rise and bake:
Place your Challah on a cooking sheet with baking paper, cover it with a clean towel, and leave it to rise for about 40 minutes until the Challah nearly doubles in size.
Depending on your oven, the duration of preheating may vary. Have your oven ready by the time the Challah is ready to go in.

▪️ Wash the Challah with the egg yolk and top it with sesame seeds or any other toppings.

▪️ Place the Challah in a preheated oven at 180°C / 360°F without convection. Bake for 25-30 minutes until the Challah becomes golden and brown around the surface. The baking temperature and time can be different, considering different ovens and the size of the final product.

HAPPY BAKING!! ❣️
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