How to Braid Bread: 3, 4 and 6 Strands

A braided loaf looks impressive, but it rests on two simple skills: rolling ropes that are even in thickness and following a crossing pattern consistently. The pattern controls the final shape. Three strands give a long, flat braid; four strands give a rounder, taller loaf; six strands build a high, wide crown that is traditional for special-occasion challah.

This guide explains how to divide and roll strands, then walks through the three-, four- and six-strand patterns step by step. It also covers tucking the ends, proofing a braided loaf without losing definition and baking so the crevices cook through.

Dividing and rolling strands

Weigh the full dough and divide by the number of strands. For a typical challah of about 900 g of dough, three strands are 300 g each and six strands are 150 g each. Shape each piece into a short log and rest it for 5 to 10 minutes, covered, so it relaxes.

Roll each log from the center outward with flat palms into a rope about 40 to 50 cm (16 to 20 inches) long. Keep the middle slightly thicker and taper the ends. If the dough keeps shrinking back, rest the strands another 5 minutes. Very lightly flour the counter, or none at all; a little friction helps the ropes lengthen.

Three-strand braid

Lay the three ropes side by side and pinch them together at the top. Cross the right strand over the middle one, then the left strand over the new middle one. Repeat, always moving the outside strand into the center, until you reach the end. Pinch the ends and tuck them under.

For a more even loaf, start braiding from the middle down to one end, then turn the loaf around and braid the other half. This keeps the thickest part centered.

Four-strand braid

Pinch four strands together at the top and number them 1 to 4 from left to right by position, not by strand. Move strand 4 over strand 3 and under strand 2. Then move strand 1 over strand 2 and under strand 3. Renumber the positions after each move and repeat the same two motions until the strands run out.

The four-strand braid has a rounder profile than three strands and is a good next step before trying six.

Six-strand braid

Pinch six strands together at the top and spread them out like fingers. Number the positions 1 to 6 from left to right. To start, take strand 6 over strand 1 so it sits at the far left. Then repeat this sequence: move strand 2 over to position 6, then strand 1 over to position 2; move strand 5 over to position 1, then strand 6 over to position 5. Keep going until the strands are too short to work.

It looks complicated at first, but it settles into a steady rhythm: one outside strand crosses to the opposite side, then the other outside strand fills the gap. Keep the braid loose, and push it gently together from both ends at the finish to make it taller.

• Practice with ropes of play dough or kitchen string first if the pattern is new
• Six-strand loaves are wide; bake on a large sheet with plenty of room
• Pinch and tuck both ends tightly under the loaf

Proofing and baking a braid

Brush the braid with beaten egg, cover loosely and proof until it looks puffy and the strands begin to fill the gaps, usually 45 to 75 minutes. Overproofed braids lose definition and may spread flat. Brush again with egg just before baking and add seeds if using.

Bake at about 175 to 190°C (350 to 375°F) until deep golden and an instant-read thermometer reads about 88 to 90°C (190 to 195°F) in the thickest part. If the top darkens before the center is done, tent it loosely with foil. Underbaked braids are often doughy deep in the crevices.

Common questions

Why did my braid split open in the oven?

The braid was likely too tight, underproofed, or rolled with uneven strands. Leave a little slack between crossings and proof until the dough looks visibly puffy.

Can I braid dough ahead of time?

Yes. Braid the loaf, cover it well and refrigerate for up to about 12 hours. Let it finish proofing at room temperature before the second egg wash and baking.

What doughs braid well besides challah?

Any soft, moderately enriched dough with enough strength works, including brioche, Portuguese sweet bread and cardamom sweet doughs. Very wet or very stiff doughs are harder to braid neatly.