Rich, eggy challah bread is a treat at any time, and its signature braided shape is a handsome bonus. Here’s the easiest technique we’ve found to maneuver the dough into a pitch-perfect plait.
Divide the dough into 2 pieces, one twice as large as the other.
Divide the large piece of dough into 3 ropes, each about 16 inches long and 1 inch thick. Line the 3 ropes up side by side and pinch the top ends together to seal.
Take the dough rope on the right and lay it over the center rope. Take the dough rope on the left and lay it over the center rope.
Repeat until the ropes of dough are entirely braided. Pinch the ends together.
Divide the smaller piece of dough into 3 ropes, each about 16 inches long and ½ inch thick. Braid as directed above.
Transfer the larger braid to a parchment-lined baking sheet, brush with some of the egg white mixture, and secure the smaller braid on top. Tuck both ends under the loaf.