Due to an egg allergy in my family, we make a water challah instead (I believe this it is a Sephardic version of the egg challah). For the glaze, I use a maple syrup & milk mix. My kids like to have one loaf made with cinnamon. For this, I roll out the logs, spread a thick layer of cinnamon butter on it and roll it back into a log before braiding. I'm looking forward to trying out your tips for rolling and resting the dough and using a digital thermometer. Last week, I baked my challah in my combi-steam oven and got beautiful, soft results. This week, I'm going to do my own bake-off with one in the combi-steam and one in the regular oven with the thermometer. I'm anxious to see the results!

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