Braiding Challah

Divide enriched dough into equal pieces by weight and roll each into a rope about 40 cm long, thicker in the middle. For three strands, braid it like hair, starting from the middle and working to each end. For six strands, pinch the tops together and move the far right strand over two, under one, over two, then repeat from the left. Tuck the ends under. Let it proof until puffy, brush it twice with beaten egg, before proofing and before baking, and sprinkle sesame or poppy seeds.