6 Pound Braided Challah Recipe

Prepare yeast and wet ingredients

Warm the milk to 100–110°F (38–43°C). In a large mixing bowl or the bowl of a stand mixer, whisk the warmed milk with 4 tablespoons instant yeast and 1 cup granulated sugar until mostly dissolved. Let sit 5 minutes to ensure yeast activation (should become slightly foamy).

Combine eggs and butter

In a separate bowl, lightly beat 8 large eggs and 2 additional egg yolks. Add the softened butter pieces to the eggs and whisk briefly to combine; butter will not be fully emulsified but should be distributed.

Mix dry and wet

Add 5 cups of the flour and 2 tablespoons fine sea salt to the yeast-milk mixture and stir until combined. Add the egg-butter mixture and continue mixing. If using a stand mixer, attach the dough hook and mix on low until incorporated, then gradually add the remaining 5 cups of flour in batches. Mix until a shaggy dough forms.

Knead

Knead the dough in the stand mixer on medium-low for 8–12 minutes (or by hand on a floured surface for 12–15 minutes), until the dough is smooth, elastic, slightly tacky but not sticky. If dough is too sticky, add up to 1/4 cup more flour total, a tablespoon at a time. The finished dough should pass the windowpane test (stretch thin without tearing).

First rise (bulk fermentation)

Lightly oil a very large bowl or clean container (enough to hold 6 lb loaf) and place the dough inside. Turn to coat with oil. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes depending on room temperature. For a more developed flavor, you may refrigerate the dough overnight (8–12 hours) — if refrigerating, allow dough to come back to room temperature for 60–90 minutes before shaping.

Divide and rest

Punch down the dough gently and turn it onto a lightly floured surface. For a 6-pound braided challah, divide dough into 6 equal pieces (approximately 1 lb each) if making a 3-strand braid of three ropes doubled, or divide into 12 pieces for an elaborate 6-strand braid. To make a classic large 3-braid challah, divide into 6 pieces and then pair them into three ropes. Cover pieces with a damp towel and rest 15–20 minutes to relax the gluten for easier shaping.

Roll ropes

Working with one portion at a time, roll each piece into even ropes roughly 16–20 inches long, tapering the ends slightly. Maintain consistent thickness so the braid bakes evenly. If using additions (raisins, chocolate chips, etc.), press them into the center of the rope and fold dough over or sprinkle lightly on the surface before rolling so they are incorporated.

Braiding method

For a large 3-strand braid: pair the ropes into three equal groups and join one end of each group by pinching together and flattening to form a single start. Braid by crossing the right strand over the center, then left over the center, repeating until you reach the end. Pinch ends and tuck them under the loaf for a neat finish. For a 6-strand or more decorative braid, follow a standard 6-strand weaving pattern. Ensure braid is even and not overly tight so the dough can expand while baking.

Transfer to pan

Place the braided loaf onto a parchment-lined half-sheet pan or an appropriately sized oval baking pan (6–8 quart capacity or larger). If making two large loaves to total 6 lb, divide dough accordingly and space loaves on separate pans. Cover loosely with lightly oiled plastic wrap or a kitchen towel for the final rise.

Final rise (proof)

Allow the shaped challah to proof at room temperature until puffy and nearly doubled, about 45–75 minutes depending on temperature. The braid should spring back slowly when gently pressed. If overproofed it will collapse, so keep an eye on volume.

Preheat oven

About 30 minutes before baking, preheat the oven to 350°F (175°C). Place an oven rack in the center position. If baking multiple pans, rotate pans halfway through the bake for even browning.

Egg wash

Whisk together 2 large eggs and 1 tablespoon cold water until smooth. Gently brush the entire surface of the braided challah with the egg wash, taking care not to deflate the loaf. For a deeper shine, apply a second thin coat after 7–8 minutes of baking then return to the oven.

Add toppings

If desired, sprinkle sesame seeds or poppy seeds and/or a small pinch of coarse salt evenly over the glazed loaf immediately after brushing so they adhere.

Bake

Bake at 350°F (175°C) for 35–55 minutes for a large single 6-lb loaf (time will vary by oven and loaf shape). If making two loaves, bake 30–45 minutes. The challah is done when the crust is deep golden brown, internal temperature reaches 190–200°F (88–93°C), and the loaf sounds hollow when tapped on the bottom. If the crust browns too quickly, tent loosely with foil for the remaining bake time.

Cool

Remove the loaf(s) from the oven and transfer to a wire rack. Let cool completely (at least 2–3 hours for a large 6-lb challah) before slicing so the crumb sets. If you applied an extra egg wash mid-bake, the surface will be glossy and enriched.

Raisin or chocolate additions

For raisins: drain soaked raisins well and pat dry before pressing into dough ropes during rolling. For chocolate chips: use mini chips and press into rope centers or sprinkle lightly before rolling. Keep additions modest (about 1 cup total) to avoid compromising dough structure. For best distribution, fold additions into the dough during initial shaping rather than mixing into the entire batch.

Savory or filled options

For onion jam or herb butter: spread a thin layer (about 1/4–1/3 cup per rope) down the center of each rope before rolling, sealing the dough over the filling. For poppy-seed paste: form a log of paste down the rope center and roll dough around it. Be aware that wet fillings may require slightly longer baking and careful sealing to prevent leakage.

Adjustments

If adding heavy or wet fillings, reduce overall added liquids and ensure ropes are well sealed. Monitor bake time — filled loaves may take 5–15 minutes longer. For seeded tops, brush with egg wash and immediately sprinkle seeds so they adhere.