The same rich challah dough can be baked into rectangular loaves, then sliced for extraordinary sandwich bread. Makes three 8-by-4-inch loaves. Follow the recipe for Braided Challah through Step 4. Generously butter three 8-by-4-inch loaf pans and sprinkle with cornmeal. Punch down the dough, turn it out onto a lightly floured surface and divide it into 3 equal pieces. Flatten 1 piece of dough gently with your hand and roll it out to a 10-by-8-inch rectangle. Starting from the short end, roll the dough into a snug log. Pinch the ends well to seal. Set the loaf, seam side down, in 1 of the prepared loaf pans. Repeat with the remaining dough. Cover and let rise for 35 minutes, then glaze the tops twice, as directed, and bake at 375° for 30 to 35 minutes, or until golden. Turn the loaves out and let cool on a rack.