They first cross the strands in positions 1 and 6 to take each other's places and create an attractive end for the loaf. After that, they begin the braid, moving the strand in position 1 to ...

A Japanese technique known as tangzhong helps challah dough hold hydration without making it too sticky to handle ...

The idea of baking sweet, eggy challah at home can be daunting. Jewish cooking virtuoso Joan Nathan says bakers must knead the dough and let it rise at least twice. That's a big time investment ...