Rachel, I think everyone's challah breaks apart a bit at the seams of the braid; you can see the "stretch marks" in the recipe photo at the top. This is due to oven spring, the natural increased activity of yeast when it hits the oven's high heat. All I can suggest is making sure you've thoroughly coated the loaf with the glaze, even letting it pool in those seams around the braid strands where it's most likely to expand. Good luck — hope this helps. PJH@KAF

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