If you followed either of our challah recipes but are stumped on how to braid the damn thing then take a look at our directions for both spiral and straight styles.
Photos after the break
A few tips:
1) If your dough feels like it won’t roll any more let it rest 5-10 min. This allows the gluten to stretch and relax a bit and will allow you to roll the strands even longer than before.
2) Once you have the strands braided together, let it rest a few minutes and the pick the whole thing up and gently stretch it before you start the coiling.
3) Turn your oven on to 200F for a few minutes and then use it as a proofing box. Place plastic wrap on the loaf to keep it from drying out.