First note, I mixed the dough up in my KitchenAid, but the final kneading was done by hand before transferring the dough back to the mixer bowl and covering with a damp towel and some clingwrap to rise. This is pre-rising:
I didn’t take a photo after rising, but these are the finished loaves just before going into the oven (I made a smaller batch because my oven doesn’t have room to bake three loaves at once. Also, I ran out of flour.):
Also, aren’t you impressed that I can do this in a kitchen this size? There’s one other counter surface on the other side of the sink, but that’s it.
And here’s the finished product after cooling and sitting in a paper bag overnight:
Slice using a good, sharp bread knife (I like my Wüsthof Classic) so that you can go as thin as possible.
UPDATE: I showed this to my mom, and her comment on the just-braided loaves was that she was always amazed at how much easier this is when you make the strands that you’re braiding pretty thin. I had to point out that I did make them thin, they just puffed up again in the time that it took me to grab the camera and take that photo. Really, these things don’t need a second rising. Just cut and braid quickly and toss them in the oven.