Quit making fun of the name

This is Challah. Or, as my less mature peers liked to say, HOLLLLLAAAAA. Whatever. I wasn't familiar with the concept of knotted bread, but I liked braiding the Challah and letting it bake free form. The dark color it gained and the sesame and poppy seeds make it look bold and delicious. This was denser than I thought it would be, but I liked making small sandwiches out of it with pastrami.