You can either shape this challah like an épi or slice all the way through the rolled cylinder to create separate segments and then bake them into pinwheels. The recipe calls for half a recipe of challah dough, so you can take the remaining dough to make 2 slightly smaller loaves or 1 full-size loaf plus a few rolls. You could also take a piece of challah dough, smear it with butter and sugar, and bake it off for a quick treat.
Excerpted from Breaking Breads by Uri Scheft (Artisan Books). Copyright © 2016. Photographs by Con Poulos. —Uri Scheft