All the recipes I see for Challah are the braided form. When growing up in the Bronx we always bought what was referred to as "Section Challah". There were about 5 or 6 two inch sections to the loaf. This was great for thick french toast and sandwiches. The sections separated very easily. I am guessing that the dough was formed into squares and then placed the in bread pan.
Does anyone know what the shaping process was?