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.
Step #2
Step #3 ▼
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.
Step #3
Step #4 ▼
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.
Step #5
Step #6 ▼
Divide the smaller piece of dough into 3 ropes, each about 16 inches long and ½ inch thick. Braid as directed above.
Step #6
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.
About the Author: America's Test Kitchen
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Now I know. Thank you so much.