Challah Etiquette

Something that irks me beyond belief is an exchange that goes like this:
Baker: So I made a challah.
Inane Freak: (Obnoxious seedy grin) Challah? Holla!!! (Unwarranted laughs)
Please no more repeats.
Now to the loaf...I love challah, so much more than brioche, another eggy yeast bread that it's commonly associated with. One of my goals this year is to successfully execute a six braid loaf, which is obscenely daunting in my opinion. For the meantime I think I'll just stick with a simple three braid though. I read actually in the Joy of Cooking today that you should dust each rope with flour before the actually braiding. That way each strand stays pronounced post-baking instead of massing into an unappealing cradle-shaped glom.
Although this has almond added to it, the recipe I use for standard challah is a honey vanilla one picked from the pages of Steven Raichlen's Healthy Jewish Cooking. I know some sniff their noses at a sweeter challah, but no matter. They can go enjoy their cornmeal-crusted plain loaves all on their own.

Almond Challah
2 1/4 tsp. yeast (one packet of yeast)
1/4 c. luke-warm water
2 TBS. sugar

2 eggs, room-temperature
1/4 c. oil (canola, olive, vegetable, etc.)
1/4 c. honey
3/4 c. luke-warm water
2 tsp. Kosher salt
2 tsp. almond extract (though I would add more next time, perhaps up to 3)
1/3 c. almond meal (little more, little less depending on your tastes)
4-6 cups flour (this really varies depending on the feel of the dough)

A little bit of egg/egg substitute for wash

1. Combine the yeast, 1/4 c. water, and sugar. Let sit 10-20 minutes or until foamy.
2. Add in the eggs, oil, honey, 3/4 c. water, salt, and almond extract. Mix it up a bit so the the eggs are beaten and such.
3. Add the almond meal and flour gradually, keep stirring to combine before adding more. Once dough is manageable (it doesn't stick and ooze all over your hands when you try to move it) take it from the bowl and put it on a floured surface to knead. Knead the dough (continually fold and press with the palms of your hands, ask someone to demonstrate or watch a Youtube video if you don't know what I mean) until when you pinch it the imprint stays and slowly bounces back.
4. Oil a clean bowl and rub a bit of oil all over the dough. Put the dough in the bowl and cover with a dish towel, saran wrap, etc. Let rise anywhere from 2-8 hours. It should double in size.
5. Punch it down, this is my favorite. Empty the dough out onto a re-floured surface and divide into three equal sized balls (sometimes a sharp knife helps for this). Cover each strand lightly with flour and braid. Tuck the ends on each side under the loaf. Place on a baking sheet with parchment underneath and cover again with a towel/wrap etc. Let rise one hour.
6. Preheat oven to 350 degrees Fahrenheit. Brush or just use your hands and lightly cover the challah with egg wash. You don't want it soaking so just use a little. Fun fact: I used to put so much that at the bottom of the pan post baking would be a little poached egg. I actually liked this, but others were less keen on the addition.
7. Bake for 30 minutes and let cool on wire rack.