Traditional challah recipes use a large number of eggs, fine white
flour, water, and sugar. Modern recipes may use fewer eggs (there
are also "eggless" versions) and may replace white flour
with whole wheat, oat, or spelt flour. Sometimes honey or molasses
is substituted as a sweetener. The dough is rolled into rope-shaped
pieces which are braided and brushed with an egg wash before baking
to add a golden sheen. Sometimes raisins are added. Challah is usually
parve (non-dairy), unlike brioche and other enriched European breads,
which contain butter or milk.