Challa will stay just as good if you freeze after baking. If you know you will be freezing challa, bake through first time around, but remove from oven before you have a very dark, well done crust. Seal tightly in plastic bags. When you remove from freezer, shpritz challa with a little water & put into hot oven on heavy duty foil or cookie sheet immediately. Very hot- 400-425 F for short while (10-15 minutes) or medium hot- 325-350 F for longer. Some family members tell me they like it even better than fresh. I prefer lower temp, as at higher temperature you need to keep an eye so you don’t burn the crust. Probably best not to remove challa from freezer and leave it sitting around at room temp.
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