Bread-Bakers v102.n056.7

I have an esthetic problem  with the Challah I make.

My usual method is to prepare the dough in my bread machine, remove and 
split into three, then braid the loaf. After waiting 45 minutes for the 
dough double, I wash with egg then bake in the oven at 350.

Although the bread tastes perfectly delicious, I get "stretched" areas 
where the braids meet, which fail to brown as nicely as the rest of the loaf.

Any thoughts?