The bris (circumcision) of my twins, Jake and Joey, was rather hectic. After Jake's turn, I was instructed by the mohel to take him upstairs and comfort him. That meant that I completely missed Joey's turn. I was starving and remembered that my friend Trudy Jacobson had brought me her challah. It has a unique sweetness from the honey, a very soft texture from the margarine, and I think the saffron performs some other magic to create a very tasty challah. The rising times are longer that my classic challah, but worth the time.
This braiding method is for making 3-braided challah. To braid the dough, place the three strands in front of you vertically, about 3 inches apart. Gently press the top ends together. Start at one side and pull one outside strand into the center. Take the outside strand from the other side and place that between the other two strands. Go to the other side and pull that strand into the center of the other two. You want to pull the dough a little each time to braid tightly. Keep alternating sides until you reach the bottom. Braid as far down as you can and then press the ends of the strands together, tuck under the loaf, and press tightly.
Turn the loaf around. Undo the strands that you loosely pressed together when you started braiding. Now you will braid underneath: Take the outside strand that looks like it is on top of the other three and pull it under and in between the other two. Take the opposite outside strand and pull it under the other two. Repeat until you can braid no more, press the ends together and tuck underneath, pressing tightly.
