How to Make Challah Like a Pro

Turns out making yeast bread is not as difficult as you might think. Challah is a traditional Jewish bread known for its soft, dense interior and characteristic braided shape. The dough is easy to master—especially when made in a stand mixer—and a good choice whether you’re a novice baker or an experienced one. Braid the dough in a traditional loaf as guided in the steps below, or separate it into pieces and shape into knots or spirals for dinner rolls.

See our Challah recipe here, and follow the directions in the steps below to form a classic four-strand braid.

First, cut the dough into 4 equal pieces with a sharp knife or a bench scraper. Using your palms, and starting in the center and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope as long as the prepared pan. Repeat with the remaining 3 pieces.

Line up the 4 strands in front of you horizontally. Cross the strand farthest from you across the other 3 strands so that it is nearest you.

Cross the strand that is now next to it across the other 2 strands away from you. Position the outside strands so that they are away from the center ones, and position the center 2 strands perfectly horizontal.

Bring the strand nearest you down between the 2 horizontal strands.

Again, bring the strand farthest from you down between the 2 straight strands.

Bring the strand nearest you up and across to the opposite side.

Starting from the strand nearest you, repeat the braiding until you reach the ends of the ropes. Pinch them together at the top and at the bottom, and tuck the strands under at the ends.