I'm in an area where, if I want good challah bread, I have to bake it myself. I got out my Joan Nathan cookbook and made several loaves of challah. Everything was perfect--the loaves were showpiece-pretty, with the distinctive thin challah crust--except that the bread texture wasn't as luxuriously silky as true fresh challah is. It was firmer and drier.
How can I fix this? More honey? More kneading? More water? More oil? All of the above?