Challah

Method

1. Start. Knead to smooth; rise until doubled. Divide into 4 equal strands.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear. Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer.
2. Then. Braid with even, gentle tension and tuck the ends.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
3. Finish. Proof until light; egg-wash twice and bake 30–38 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.