Divide the dough into four parts. These will make 4 challahs.
Take one part. Separate it into four pieces. Take each piece and roll it between your hands until it is a long strand. Attach the four strands together at one end by squeezing the ends together. See picture.
Place on a piece of foil or a pan.
Take the strand at the far left and braid by putting it over two strands to the right and then put it back under one strand to the left.
Take the strand at the far right and put it over two strands to the left and then put it back under one strand to the right.
Repeat the last two steps until you reach the end of the strands.
↑Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Used "1/2 cup plus 1 tbsp" for sugar conversion. Active dry yeast, large eggs, and soybean oil presumed. Density adjustment not applied to warm water.
↑This excessive amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 0.75% instant dry yeast which means about 9.24 g, or about 2 1/4 teaspoons, although you can expect fermentation time to increase slightly. Osmotolerant yeast may be desired for optimum results.