Challah for Bread Baking Buddies – last minute

No Halloween today en la casa de zorra. Last year I made scary fingers and Miguel.

Today I baked the wonderful Challah from the Bread Baking Buddies, this month hosted by buddy Sara from i like to cook.

As Swiss, now living in Spain, I make often Zopf, which is similar to the Jewish Challah. The only difference is, I use less eggs and milk instead of water.

Unfortunately I’m absolutely not able to braid bread. Fortunately I found this easy instruction. I tried once a 4 strand-Zopf, a disaster. Nevertheless today I tried the 6-strand-version…

6-strang Challah?

and failed. Half of the braiding went wrong. Anyway, taste matters and not the look. ;-)

half of the recipe with slight changes


475 g flour
1 tsp gluten
1 1/2 tbs sugar
1 tsp salt
60 g butter, softened
15 g fresh yeast
140 g water, lukewarm
1 1/2 eggs

Glaze and topping
1/2 egg and 1/2 tsp water for glaze
1/2 tsp poppy seeds

Dissolve yeast in 50 g of the water. Mix flour dissolved yeast and rest of the ingredients mix on low speed 1.5 (Bosch MUM 8) for 3 minutes. Mix another 7 minutes on a higher speed 2 (Bosch MUM 8)until it is smooth and elastic. Place the dough in a greased bowl, turning it once to grease the top. Cover and allow the dough to rise in a warm, draft free place until double in bulk (approximately one hour).

Braid or try to braid a six strand challah. ;-)

Place braided loaf on a baking sheet. Mix the reserved single egg yolk with the 1/2 tsp of cold water and brush the top of the loaves with the mixture. Sprinkle with poppy seeds, and let the loaves rise until double in bulk in a warm draft free place (approximately one hour). Bake in a 200 C oven for 20 to 25 minutes. Remove from the oven and let cool on wire racks.


I couldn’t wait until the Challah is cooled, so the first cut looks a bit frayed.

19 Gedanken zu „Challah for Bread Baking Buddies – last minute

  1. Oh, your bread looks just fine! The braid is lovely and I bet it tastes good, too. If you ever buy (or already have) a copy of Peter Reinhart’s Bread Bakers Apprentice, he has good diagrams for braiding, using different numbers of strands. More than 3 can be tricky.

  2. Hello Zorra
    Your Challah is very beautiful,I love this bread ,it’s so delicious ,your photos are very nice ,thanks for the recipe !
    Bye !

  3. Deine Challah sieht toll aus. Und die ersten beiden Filme gefallen mir auch sehr. Damit kann man sich an so etwas ja mal ranwagen.

  4. Ich habe ihn noch nie mit 4 Strängen hinbekommen, geschweige denn mit 6. Aber das Video wird sehr hilfreich sein. Dein Challah ist wunderbar geworden und ich hätte mit dem Schneiden auch nicht warten können :-)

  5. You clever girl you braiding along with 6 strands!!! It looks very pretty. I find it always hard to braid with more than 3 and make it look professional. Great job!!

  6. Simply amazing! I’de love to be able to bake such a nice Challah…
    Many thanks for the video, which is really nice to have :-)

  7. I went straight for your chollah recipe – I will try it when the weather turns autumny and then show it off…I hope. In Spanien, huh! lucky woman.

  8. Die „Schokoladenseite“ sieht aber super aus! Gratulation. Bin gespannt ob ich das überhaupt irgendwie hinkrieg. Ich glaub das wird morgen probiert. Nur woher bitte nehm ich „gluten“?

  9. REPLY:
    Gluten kannst du auch weglassen. Inzwischen hab ich es ja voll im Griff. Ich werde darüber bloggen und dann auch eine Anleitung für motorisch gestört wie mich geben. ;-)

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