Sure you can buy challah in a store or bakery, but you can also make it (in advance!); and if you do, I doubt you'll go back to store-bought. (I haven't.)
Making challah is a labor of love, but one which, like most labors of love, is worth the effort.
Over the past 20ish years, I have worked at perfecting my challah recipe. And, while it may not yet be *perfect*, it is good enough to make divine french toast, sop up brisket gravy like nobody's business, and perhaps even play a role in getting my kid come home to visit.
One thing I think a lot of people don't realize, but may be starting to sense if you've read my other recipes, is that this recipe, like most of my others, is adaptable to personal preferences and time constraints. Want to make your challah ahead of time -- this recipe can be frozen either before or after being baked! Want to add raisins -- no problem! Want to make rolls instead of a bigger loaf -- no problem! Want to have different toppings -- again, no problem.
That said, it's only after the relatively hard lifting has taken place that the adaptability comes in to play. And, even more important than with most recipes, I'd say it is imperative to read this recipe IN FULL before committing to making it so you know what to expect. I usually start it the night before I want to bake or freeze the challahs.
A couple of notes:
I have included both simple and elaborate ways to braid the challah; do what you feel comfortable with. Or, choose another way by googling "different challah braiding techniques" -- there are oodles of videos and instructions out there.
Round challahs are traditional for the Jewish High Holidays (Rosh Hashanah and Yom Kippur). At other times of the year, straight braids are the norm and are braided using the same technique as one would use to braid hair.
This recipe yields 2 nice-sized challahs.
And one final word of advice -- the terms "homestyle" and "rustic" go a LONG way when describing the delicious food you put on your table. Don't worry if your creations don't look like they came from a bakery -- it's the imperfections which prove that the dish is homemade/ made with love. :-)
Here's the link to the recipe: https://www.donnaramadishes.com/recipes/challah