05Cover with cling wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours, you can place it in the fridge for up to 3 days.
06Once the dough has risen for a minimum of 4 hours, gently scoop it out of the bowl onto a floured surface. Using a knife or dough cutter, separate the dough into 3 even parts and gently roll them into ropes about 1 1/2 inches in diameter.
07Pinch the 3 ropes together at the top and braid/plait. Pinch the end of the braid together.
08Line a baking sheet with parchment and place the Challah in the middle. Cover the Challah loosely with plastic wrap and allow it to rise a second time for about an hour.
09Preheat the oven to 350°F (180°C). Whisk 1 egg with a tablespoon of water and brush it all over the Challah.
10Place the Challah in the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking.
11Remove the finished Challah from the oven and let it cool on a cooling rack. Slice and enjoy. Wrap tightly in plastic and store at room temperature for 5 days.