Challah bread is a delicious dish that can be enjoyed year round, and is as much a pleasure to look at as it is to eat. Making it from scratch is satisfying and delicious — bread is a fundamental part of our food world and when you make it with your own two hands, you won’t take it for granted.
Here are some helpful tips for making the perfect egg braid:
Don’t rush the rise.
Patience is the key to making any bread. It takes time to let the dough rise (also called proofing), develop flavours and texture, and to allow the yeast to produce carbon dioxide, which gives the bread its airy texture.
Braid with two, not three pieces of dough.
Braiding with 3 “ropes” of dough may seem to make sense, but you will find that your bread or buns may appear flat when baked. To make a braided bread that has height (and hence more surface area for butter once sliced), braid using 2 “ropes” of the dough. Lay the 2 ropes across each other like an “X” and then cross over the ends of one rope completely to their opposing side, maintaining that “X” shape. Repeat with the second rope until you reach the ends (which can then be tucked underneath).
Don’t fear a do-over.
Not happy with your braid? Because this egg dough isn’t sticky, you can always undo your braid and start again. Try to avoid using too much flour when rolling out your “ropes” and braiding, as this might make a matte finish on the bread.
To build up your confidence, check out my technique to get a beautiful braid: Rolls & Buns.