How to Braid Challah Dough

Start by transferring risen challah dough onto a hard, flat surface (such as a piece of marble) that's been floured. Knead and shape the dough into a tight, round ball, sprinkling the dough with flour if it starts to stick to the table or your hands.

Use a bench scraper to cut the dough in half, weighing both pieces to make sure they're the same weight. If you need to transfer a little dough to one side, then use the bench scraper to cut the dough, rather than tearing it off with your fingers.

As the dough pieces are exposed to air, they will dry out, making it difficult to shape them into smooth, round balls. To reshape the pieces, fold the dough under itself, so the dried skin is now under and inside the dough, revealing a fresh, sticky outer layer.

Take the outermost strand on the far right, and cross it to the far left. Keep the strand pointed up, so it does not become confused with the other strands.

Take the outermost strand on the left side, and cross it to the far right. Also keep it pointed up, so it does not become confused with the other strands.

Create an "A" shape with the remaining strands: point two strands diagonally toward the left and two strands diagonally toward the right.

Taking the strand that's pointing up toward the left, place it down the center of the "A" shape.

Take the outermost strand from the right side of the "A" shape, and lay it across all the other strands. Keep it pointed up toward the left, to maintain the braiding pattern.

Spread the strands at the bottom into an "A" shape.

Taking the strand that's pointing up toward the right, place it down the center of the "A" shape.

After making an "A" shape, cross the outermost strand from the left side of the "A," and lay it across all the other strands. Keep it pointed up toward the right to maintain the braiding pattern.

That's it! Keep going!

Continue braiding with the same pattern until the strands are too short to braid.