Divide the dough into 6 equal pieces. Roll each piece into a ball (Figure 1). Using the palm of your hands, gently roll the balls into small oblongs not more than the width of your hand. Preheat oven to 375o.
Place all six oblongs in a well-greased 8 or 9 inch loaf pan (Figure 2). Beat one egg and using a pastry brush, carefully brush each oblong with egg wash. Cover with cloth and proof until Challah has doubled in size. For higher gloss, brush egg wash over bread a second time after proofing. Bake 45-60 minutes in 375o oven. When the top begins to brown, cover with a tent of parchment paper or an opened brown paper bag so the top does not burn while the center is allowed to bake.
NOTE: To customize this bread, you may add raisins, nuts to the mix and/or sesame and/or poppy seeds for topping.
Variation: Place a 3-strand braided challah in a well-greased loaf pan. When baked it will form a rectangular loaf with a braided top.