Here is a collection of different sources that I have come across that had great tips on different braids for bread. Found one not posted here? Drop me a line and I’ll add it! Just make sure to give me the source so I can credit the blogger.
Six Rope Braid (originally posted on thekitchn.com):
- Separate the dough into six equal pieces. Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.
- The name of the game here is “over two, under one, over two.” Carry the right-most rope over the two ropes beside it, slip it under the middle rope, and then carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now the furthest-left strand.
- Repeat this pattern until you reach the end of the loaf. Try to make your braid as tight as possible. Your braid will start listing to the left as you go; it’s ok to lift it up and recentre the loaf if you need to.
- Once you reach the end, squeeze the ends of the ropes together and tuck them under the loaf.
Round Braided Challah (from www.creativejewishmom.com)
Step 1 and 2: Roll four balls of equally sized dough into long thin strips. I roll a strip like this by holding my hands chest height and rolling the ball between my hands to form a uniform strip.
Step 3: Arrange strips according to photo
Step 4: Working clockwise, cross A over B, C over D, E over F and G over H.
Step 5: Now working in the opposite direction, cross B over G, H over E, F over C (Whoops, I made a mistake in my braiding, F should be over C) and D over A.
Step 6: Now working clockwise once again, cross G over D, A over F, C over H and E over B. If you have more dough left to braid, repeat step 5.
Step 7: Pinch the ends together and bring up the four sets of ends to the center of the challah. Pinch those together. Yes, really!
Step 8: And now for the magic, flip your whole loaf over and ta da! A perfectly braided round loaf, yippee!
Step 9: Let the loaves rise, but watch them so they don’t over rise and ruin your beautiful work! Brush with egg white and sprinkle with sesame seeds and bake.