Hi Schiffy, your challah may take longer to bake depending on how tightly you've braided it and how proofed it is before you put it in the oven. Puffier, lighter loaves are likely to bake a little faster than denser, more compact loaves. I would look for a rich brown color, that the crust feels firm, and when you knock on the bottom of the loaf it sounds hollow. If you have an instant read thermometer the center of your loaf should read 190-195F. Sometimes with denser braids you may need to tent the top of the loaf towards the end of the bake if you're worried that it's getting too brown, but the center of the loaf doesn't seem set. 

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