Preheat oven to 375°F. Line a baking sheet with parchment paper.

After the second rise, divide dough into four balls.

Place each ball into the bowl of a stand mixer fitted with the hook attachment. Add 4 to 6 drops of food color. Knead for 2 to 3 minutes, or until dough is evenly colored throughout. If kneading dye in by hand, wear disposable gloves, or throughly wash hands after handling each color.

Roll out each ball of dough into large 12- x 16-inch rectangle. Stack each rectangle of dough on top of each other.

Using a sharp knife or bench scraper, cut dough into 4 strips. Roll and twist each strip. Braid 4 together, and place on prepared pan.

Bake at 375°F for 10 minutes, then lower your oven temperature to 350°F and bake for 35 to 45 minutes more, until challah tops are brown.

Allow to cool slightly before serving. Serve while still warm. Once the challah has been sliced, you can store the slices in resealable plastic bags for 4 to 5 days.