Braid on a braid

I used a Challah recipe to make the dough, then divided into 4 portions. I rolled 3 of the portions into 16" ropes and let rest. The 10 minute rest will relax the gluten and keep the rope from shrinking in length.

Then I divided the remaining portion into three pieces and rolled them into 14" ropes. While they were resting I braided the three longer ropes into a simple 3-braid.

I then braided the three thinner and shorter ropes into a simple 3-braid. I wet my hand and gently wiped the top of the larger braid to dampen it which will help the top braid stick. I gently placed the smaller braid on top of the larger braid and covered them with a kitchen towel to let the rise.

About an hour later I baked them in a 375 degree oven to an internal temperature of 190.

This is an easy and fun bread. Let me know if you have any questions.

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