I've been bakiing challahs for a long time, and recently (since buying Maggie Glezer's book A Blessing of Bread) I've been experimenting with the ingredients.
I used to use a sort of brioche recipe, sometimes using wholemeal flour, but omitting milk and butter ( to make them pareve) and eggs. Now I'm using honey as per Maggie G., but I find the addition of eggs makes the challahs very dry. I still use veg. oil.
Does anyone else find adding eggs to the dough makes the challahs dry? Perhaps you like them dry?