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Short Summary
Main recommendation: To braid a six-braid challah, roll six smooth ropes of dough, pinch them together at the top, separate them into three on each side, and braid them with an over-two, under-one pattern. The hosts also demonstrate shaping techniques and a method for making the dough easier to roll by using oil rather than flour.
Key Points
- The braid is built by creating six long, even ropes, joining them at one end, then splitting them into two groups of three and crisscrossing them.
- Rolling with oil instead of flour keeps the dough from sticking and gives a smooth surface; a light coat on your fingertips or hands is enough.
- Squeezing out air bubbles before rolling makes the ropes smooth and prevents gaps in the braid.
- Ropes should be roughly even in length; if one is too long, trim the extra and use it elsewhere.
Details Worth Noting
- Concrete instructions: Cut the dough into six equal pieces. For each piece, dip your fingertips in oil, rub the dough like lotion, squeeze out air bubbles, then roll it into a long, even rope. Stretch all six ropes, pinch them together at the top, and hold the joined end steady. Separate three ropes to the left and three to the right. Working with the outer ropes, bring the outside rope over the adjacent one, moving outward and inward to crisscross, as demonstrated. For the finish, tuck the shortest rope underneath the braid and tuck the messy top under as well. Let it rise for about 30 minutes in a warm corner, brush with egg, then top with sesame seed, poppy seed, or cinnamon sugar.
- The braid pattern is described as "over two, under one," which the host uses as a mnemonic; some bakers use different rules, and the hosts note their methods vary.
- The host learned the technique from a six-year-old, and the hosts say their methods differ, so viewers may find more than one way to braid.
- Too much oil makes the dough hard to work with, so only a little is needed.
Bottom Line
A six-braid challah is manageable once the ropes are even and the dough is smooth; oil-based rolling and careful crisscrossing are the keys to a neat result.
