Preparation info
  • Makes


    Braided Loaf
    • Difficulty


    • Ready in

      1 hr 15

Appears in
The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

  • About

Braiding strands of dough into a loaf isn’t difficult, as long as you have the right kind of dough to work with. This Challah dough, enriched with egg and oil, is perfect for the job: a firm dough that is just the right consistency for rolling into strands and braiding, and firm enough to hold its shape on rising. And don’t worry, there are full instructions for the braiding!