My husband wanted a less sweet and much chewier challah than the ABin5 challah, so I made a batch of Lithuanian Challah from Maggie Glezer’s book A Blessing of Bread.
Despite being a water challah (i.e., no eggs in the dough), the crumb was not pure white, but more of a creamy color. I realize that in the below picture, the crumb does look white, but–trust me–it was not as white as the crumb of bakery water challah. Of course, that could be related to the bakery using different flour or longer mixing times or more powerful mixing equipment.
Pragmatic Attic 