After pizza week we're shifting gears. This week we're baking challah, the braided bread that's been on celebration tables for thousands of years. It's the bread of Shabbat. The bread of welcome. The bread of homecoming. I've got a personal reason for putting this one on the schedule, and I'll tell you the whole story this week. For now, here's the lay of the week. 🥖 𝗢𝗻𝗲 𝗱𝗼𝘂𝗴𝗵, 𝘆𝗼𝘂𝗿 𝗰𝗵𝗼𝗶𝗰𝗲 𝗼𝗳 𝘀𝗵𝗮𝗽𝗲: Three-strand braid: The most approachable shape, and the one most home bakers start with. If this is your first challah, this is your braid. Six-strand braid: The classic Shabbat shape, more involved but absolutely doable. We'll walk through it Friday step by step. Round: The shape used for Rosh Hashanah and celebration. Symbolizes the cycle of the year and the unbroken thread of family. Beautiful at any table. 🌱 𝗖𝗿𝗲𝗮𝘁𝗶𝘃𝗲 𝗽𝗲𝗿𝗺𝗶𝘀𝘀𝗶𝗼𝗻: Top with sesame, poppy, or everything seeds. Add raisins to the dough if that's your tradition. The only line we hold is no butter or dairy in the dough itself. Challah is meant to be shared at any table, and that's the rule that protects it. 📚 𝗪𝗵𝗮𝘁 𝘄𝗲'𝗹𝗹 𝗰𝗼𝘃𝗲𝗿 𝘁𝗵𝗶𝘀 𝘄𝗲𝗲𝗸: The dough, what makes it different from any other enriched bread. The Herr Sherman story, and why this bread shaped how I teach. Braid breakdowns, three-strand and six-strand, with the round as an alternative. Egg wash, seeds, and getting that deep mahogany shine. The tradition behind the bread, taught with respect, not religion. 🥖 Recipe: https://pantry.bakinggreatbread.com/recipes/special-round-challah This is one dough, one teaching, and a room full of different shapes coming out of different ovens on Saturday. Pull out your eggs, your flour, your honey, and bake with us. Perfection is not required. Progress is. Henry ⭐🔥 Special Round Challah — Yeasted https://pantry.bakinggreatbread.com/recipes/special-round-challah Special Round Challah — Sourdough https://pantry.bakinggreatbread.com/recipes/special-round-challah?variant=sourdough

⏰ Timing: This is NOT a 3-day sourdough marathon. Yeasted version is a same-day bake. Sourdough version—you can mix and braid today and cold-retard overnight, then bake tomorrow morning. Either way, you'll be pulling beautiful challah out of the oven on Saturday. 🪺 The dough: Two eggs plus one extra yolk, oil (light/neutral, not extra virgin), and honey. No butter or dairy in the dough itself. Don't forget that extra yolk. 🥖Shape: Your choice—3-strand, 6-strand, or round. Pick one and commit. Your first one doesn't have to be perfect. 🔥Proofing in the heat: Enriched dough proofs FAST, especially in a warm kitchen. Start checking at 45 minutes with the poke test—it should spring back slowly and leave a small indent. 🌍Finish: Egg wash before baking, sugar syrup (80g sugar / 80g water) right out of the oven for that glossy shine. Seeds? Roll the rope on a damp cloth, then through the seeds. Keep foil handy to tent if the top browns too fast. 🖼️Post your bakes in the thread as you go—I'll be right here with you. Let's make something beautiful. Henry⭐🔥

In this video, Matthew Duffy shows you exactly how to braid challah using two classic techniques: the 3-strand braid and the beautiful 4-strand crown. Whether you’re new to challah or want to elevate your shaping game, this step-by-step tutorial will guide you through the process with clarity and confidence. Henry ⭐🔥 Special Round Challah — Yeasted https://pantry.bakinggreatbread.com/recipes/special-round-challah Special Round Challah — Sourdough https://pantry.bakinggreatbread.com/recipes/special-round-challah?variant=sourdough One-sheets (printable): - Yeasted: https://pantry.bakinggreatbread.com/recipes/special-round-challah/one-sheet - Sourdough: https://pantry.bakinggreatbread.com/recipes/special-round-challah/one-sheet?variant=sourdough