• Challah is a traditional Jewish bread.Thomas Northcut/Photodisc/Getty Images
  
  Challah is a traditional Jewish bread that is enjoyed on Shabbat and most Jewish holidays. There are several steps in preparing and making this braided yeast bread. Dough preparation, braiding and setting aside enough time for a homemade challah loaf are all important. Use the following helpful tips before baking your next loaf of challah.
  
  

Yeast

• Make sure the yeast is dissolved in water that is the correct temperature. Yeast acts differently according to age and temperature, so don't expect the dough to double in a specific amount of time. If your dough doubles before the specified time, it is ready. If it's not ready in the time allotted, allow the dough to continue to rise until doubled. A tip to help the yeast work effectively: If you place a pan of hot water in the oven and place your dough on the shelf above, it creates an optimal warm and moist environment.
  
  

Braiding

• Before braiding, prepare your challah pans by greasing them with oil or margarine or by lining them with baking paper. If you allow the loaves to rise additionally on the work surface, they are liable to flatten when transferring to the baking pans. Preparing the pans beforehand allows you to transfer the braided loaves immediately. Use a sharp knife and divide the dough into the number of equal sections the recipe calls for, then knead each piece briefly on a floured surface and work into smooth balls. Grease your hands before braiding in order to make the dough easier to work with and to keep it from drying out. Braid the dough according to the instructions and transfer immediately into the challah pans.
  
  

Break up the Process

• Challah is time-consuming to make. Break up the process in several steps over a period of a few days if you don't have time to make it all at once. On the first day, mix the dough, place it in a bowl, cover with plastic wrap and refrigerate up to 24 hours. On the second day, remove the dough from the refrigerator and let it ferment until it's doubled in size. Shape the loaves and refrigerate up to 24 hours. On the last day, remove and allow the dough to triple in bulk and then bake as usual.