Video: Roll a Six-Strand Challah Bread Loaf

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Learn tips on the proper way to roll the six strands for your Challah bread in this free recipe video clip on bread making.

- Egg Wash a Loaf of Challah Bread

Comments

Gemma Nov 24, 2011
so much helpful. Thank U.
spragger Aug 02, 2008
A very nice set out program I liked it a lot well thought out thank you.
spragger Aug 02, 2008
A very nice set out program I liked it a lot well thought out thank you.

Video Transcript

I'm going to show you how to make a six strand braided loaf. Again this receipt yields 2 loaves of bread. So I'm going to be cutting this in half. See how nice and soft that dough is. Let me just get some of that air out of there. You can even hear it popping and we would cut that in half as even as possible and we would set one aside. Okay for a six strand braided loaf we need to cut our dough into six pieces. And you can remember to dust your board with flour if the dough is sticky. Usually when you cut it, it gets a little bit stick there but that is fine. We take our six woads of dough. Very similar to the four strand we are going to make those strands that are fat in the middle and skinny on the outside. Okay put that aside, again, you want to roll it even at first and then work your way out and press down at the ends to get the skinny ends. That helps give our loaf a nice oval shape, pushing out, get the fat in the middle and skinny on the ends. 1,2,3, start even and then work your hands pushing with your whole hand your palm into your finger tips out to the ends. Giving a little more pressure to the end so you get skinny ends. I'm going to put a little more flour here so my dough doesn't stick. You don't want to put to much flour or you end up with a very dry floury strand as I roll some of that flour would come off. And there is our last one first start even and then give it a push and a pull and you pull out like this and you push down at the same time and you get fat in the middle, skinny on the ends.