Round Challah recipe - Easy 4-strand braided bread

A round challah bread, with its stunning braided design symbolizing the circle of life, might seem complicated, but this round challah recipe makes it surprisingly easy to create! This recipe simplifies the process, guiding you step-by-step to bake a soft, golden loaf that’s as beautiful as it is delicious, making it perfect for any occasion

What is Round Challah and Why is it Special?

Challah is a beautifully braided bread enjoyed by many, but the round challah recipe holds a special place in celebrations, especially among Jewish families during Rosh Hashanah.

Its circular shape symbolizes the circle of life, continuity, and the hope for a sweet and fulfilling new year.

Though its intricate design may seem daunting, it’s surprisingly simple and incredibly rewarding to make.

If you’ve tried my Eggless Challah Rolls recipe, you’ll already know how versatile and satisfying challah dough can be.

This round challah recipe builds on that, offering a soft, golden loaf that’s perfect for festive tables and meaningful gatherings.

With a few easy steps, you can create a stunning bread that’s both beautiful and symbolic.

Ingredients

• Flour: All-purpose flour works best for a soft, tender crumb. Bread Flour would yield even better crumb
• Yeast: Instant yeast is used for a quick rise, making it easier to add it to the flour mixture and combine it into a dough, but you can also substitute it with active dry yeast. If you go this route, dissolve the yeast in warm water first and let it sit for 5-10 minutes before adding it to the dough.
• Honey: This recipe uses honey as a natural sweetener, which not only adds a subtle, floral sweetness but also helps keep the challah moist. Honey's ability to retain moisture means your loaf will stay soft and fresh for longer. You can substitute honey with sugar, use 1 cup water in that case. 
• Oil: Opt for neutral oil like canola or vegetable oil.

Please scroll to the bottom of the page or use the jump to recipe option to print out this round challah recipe.

Step-by-Step Instructions:

Combine the Ingredients (image 1)

Add salt, flour, and instant yeast in a large bowl. Mix, make a well in the center and add the rest of the ingredients - oil, honey and eggs. Pour in the warm water (around 110°F or 45°C) and mix everything until a dough starts to form. (image 1)

Knead the Dough (image 2):

1. Turn the dough out onto a clean surface (no need to flour the workspace, as the dough is moist).
2. Start kneading by hand for 15-20 minutes until the dough becomes smooth, supple, and tacky to the touch.
3. If using a stand mixer, knead with the dough hook in the bowl of a stand mixer for about 8-10 minutes on medium speed, until the dough reaches the right consistency. The dough should be soft, elastic, and slightly tacky but not sticky.

First Rise:

Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size (images 3-4).

How to Prove the Dough in the Instant Pot?

Alternatively, you can also prove the dough in an Instant Pot in just 45 mins. Refer to our post on How to Prove the dough in an Instant Pot for more details.

Shaping the Round Loaf:

Set Up the Base for Braiding:

First Turn (Clockwise – Image 9):

1. Begin with the under-strands (the vertical strands underneath the horizontal ones).
2. Rotate each under strand in a clockwise direction, bringing it over the top of the adjacent strand, one by one, to complete the full circle. So the under goes over and you move in a clockwise direction.
3. Repeat this with all four under strands, ensuring that each strand moves over the top in a clockwise direction. This completes the first round of the shaping process, forming the full circle of life.

Second Turn (Counterclockwise - image 10):
Now, you will work in the opposite direction.

1. Take the one that is a under strand now and rotate them in an anticlockwise direction, so they cross over the strand next to them.
2. Repeat this process with all the strands, creating a second round of the shape.

Third Turn (Clockwise - image 11):
After completing the anticlockwise round, repeat the clockwise direction again for a third turn, ensuring that the under strand goes over the top once more.

Adjust the Length:
If any of the strands are too long after completing the turns, trim them to make them even.

Final Tuck and Shape (image 12):
To secure the round shape, fold and tuck the ends of the dough into the middle. Punch them under in a cross shape, making sure everything is tightly tucked.

Second Rise:

Place the braided dough on a parchment-lined baking sheet, cover with a towel, and let it rise for about 30-45 minutes, or until it has puffed up noticeably. (images 13-14)

For a festive touch, you can sprinkle sesame seeds or poppy seeds on top before baking."

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Egg Wash (Optional):

If you’d like a golden, glossy finish, brush the top of the dough with an egg wash (a beaten egg mixed with a tablespoon of water in a small bowl) with a pastry brush.

Bake:

Bake the challah for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.

Cool:

Let the bread cool on a wire rack before slicing and serving.

Storage Instructions

1. Room Temperature:
   If you plan to eat the challah within a couple of days, store it at room temperature. Place the bread in a paper bag or wrap it loosely in plastic wrap or a clean kitchen towel to keep it soft. Avoid using a completely airtight container, as it can cause the bread to become too moist and lose its texture.
2. Freezing:
   For longer storage, you can freeze the challah. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. To thaw, leave it at room temperature or heat it gently in the oven at 300°F (150°C) for about 10-15 minutes to refresh the bread.
3. Slicing Before Freezing (Optional):
   If you plan to freeze the challah, consider slicing it before freezing. This way, you can easily thaw just the amount you need at a time. Simply separate the slices with parchment paper to avoid them sticking together.

By following these storage tips, your challah will stay fresh and delicious for several days or even weeks if frozen properly!

Best Tips:

• Use instant yeast for simplicity as it doesn’t require proofing and can be mixed directly with dry ingredients.
• Ensure proper dough hydration; the dough should be moist and tacky, but not sticky.
• Allow adequate rising time for the dough to double in size, typically 1-2 hours.
• Shape the dough with confidence—practice makes perfect, and don’t worry about it being flawless.
• Maintain a warm, draft-free environment for the dough to rise properly.
• Brush with an egg wash before baking for a shiny, golden crust
• Be patient and allow the bread to cool completely before slicing for the best texture.

Ways to Use Leftover Challah

• French Toast: Transform your leftover challah into a delicious French toast by dipping slices in a mixture of eggs, milk, and cinnamon, then frying until golden. Serve with syrup or fresh fruit for a sweet breakfast.
• Challah Bread Pudding: Cube the leftover bread and use it to make a rich and comforting bread pudding. Add dried fruits, nuts, or chocolate chips for extra flavor.
• Croutons: Cut the leftover challah into cubes, toss with olive oil, garlic, and your favorite herbs, then bake until crispy to make homemade croutons for soups or salads.
• Challah Bread Crumbs: Make your own breadcrumbs by drying out leftover challah and then pulsing it in a food processor. Use it for coating meats or topping casseroles.

These are a few ideas that I had on top of my head. Let me know what other ways do you use?

Frequently Asked Questions:

Related Recipes

1. Eggless Challah Bread Rolls
2. Condensed Milk Bread
3. Star Bread recipe

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