Braided Loaves

Egg-enriched soft roll dough and challah dough are the most appropriate for braided loaves. The dough should be relatively stiff so the braids hold their shape.

Braids of one to six strands are commonly made. More complicated braids of seven or more strands are not presented here because they are rarely made.

Braided breads are egg-washed after proofing. If desired, they may also be sprinkled with poppy seeds after washing.