- 1 pound portion of unbaked challah dough, kneaded and risen for 1½ hours, or held overnight in the refrigerator.
- 2 hardboiled eggs
- Cut off a fist-size portion of the dough, set small portion onto the side of your counter and cover it a piece of plastic wrap.
- Place the remaining piece of dough onto a lightly floured counter. Gently press down on dough and form it into a half-inch thick circle.
- Using the side of your fist, press two depressions in the top third of the circle toward the center, about 1½ to two inches apart. Place a hard-boiled egg in each depression.
- Roll out piece of dough you had set aside on the side of your counter. Roll dough into a half-inch-thick square and cut four even strips from the dough. Make two X shapes with two strips of dough each and position each X over each egg, pressing ends of strips into larger dough circle to secure them.
- Using scissors, cut 1-inch slits at 1-inch intervals all the way around the outside of the bread. You will be cutting from the outer edge toward the center.
- Loosely cover dough with plastic wrap and let rise at room temperature for 30 minutes.
- Preheat oven to 350 degrees.
- Brush top of bread with beaten egg (avoiding the hardboiled eggs as much as possible). Bake for approximately 20–25 minutes. Makes one bread.