Our Challah recipe uses a short rest during kneading as well as a long fermentation to build a strong, stretchy gluten network that is perfect for braiding. Some friction is needed to braid and roll the dough so avoid dusting the counter with flour. First divide the dough pieces into thirds and roll pieces into 16=inch ropes. After, pinch the far ends of the thicker ropes then braid the thicker ropes and pinch them at the end. Brush the top with egg wash and repeat with the thinner ropes. Place the second braid on top of the loaf. Brush the risen loaf with egg wash and you have a delicious, beautiful challah. Hit the link in bio for our Easy-Braid Challah recipe. #BreadWeek