I made your challah - yummmm! The braid was tight going into the oven, but the "seams" of the braid spread upon baking. The original braid was nicely browned, but the "spread" part was cooked, but not browned. What happened?
From Sydney Baer - Portland, OR
As the bread rises, the part of the dough that "spreads" will be always be less browned, but be sure to cover all the dough (including the crevices of the braid as much as possible) with the egg wash, and most of the loaf should brown nicely.