Sorry, I did not write clearly enough in my question. What I meant was: I store the mixture in the fridge - not the ready made challah. I store it there (as per your recipe) from Tuesday to Friday when I bake it. Oh, I get it... well, that wouldn't make a difference in the finished loaf, then. Challah is generally a drier bread, I've found; perhaps you could try baking it a shade less, to preserve more of the interior moisture? Put it on an oven rack closer to the top, to promote browning. Also, try adding a 2 to 4 tablespoons of our cake enhancer to the dough; it works just as well in bread as in cake, as far as keeping things fresh. PJH

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