Do you have a picture?

With sesame seeds, I wonder if it's a loaf style challah? There is a kind that's braided and baked in a loaf pan, so has lumps on top that don't always appear as braids. Have you looked at the grain of the bread? If it was coiled or braided or something, it should have swirls in the grain, rather than being one big puff. Do you think it might have been slashed? Smaller cuts than usual in the top just before baking, letting the interior puff out through them?

I have a piece left of the bread, and I think you might be able to see the texture in the top.

ETA: the following applies to a picture which is no longer there!

That definitely looks like a challah braid. With some air bubbles. :) Most real challah is similar to brioche, and a brioche recipe would work.

I don't know a specific method for the loaf pan. The lines down the sides matching the channels between the lumps suggest it was either a stubby thick braid that fills the pan in one layer, or an assemblage of portions like parker house rolls, or maybe just short strips that are interlaid.

The way I make loaves with braids, but usually round for the New Year, is I separate at least a quarter of the dough to make a base and turn under the ends the way you do when making a boule. The remaining 2/3-1/2 is braided, usually in four strands, and curled around the base ending in the middle on top. For a rectangular loaf, I'd use maybe half the dough for an oblong base, and maybe only three strands to the braid, with thick, short strands that will just lay across the base front to back along the length of the pan. That might be what's going on in the picture, where the braid as filled the space on the sides.

Oh, and yes to the egg wash and sprinkle with seeds.

I make my challah as a round loaf, slit with an X, washed with egg and sprinkled with several different kinds of seeds - all before baking.

That's not a challah type braid...it's just a high hydration loaf that was not "smoothed out" before baking.
it's a very open bread, likely "squishy" inside...
To get that sort of bread try a batter bread or a very very soft loaf that has not been kneaded.
Here's one recipe.
http://redstaryeast.com/americas-favorite-batter-bread/

And that bread you pictured has obviously not had an egg wash....just peen spritzed with water and sprinkled with seeds.

That's a different picture than you had up before!

Linda, I was talking about a different loaf. Some challot are made in standard loaf pans and the first picture--of a different bread--ooked like it might be one.

Here's the pic I had up before! I didn't think you'd seen it Plllog as there weren't any comments when I took it down, so I posted my actual bread instead.

'This' bread is an Oatmeal Buttermilk bread according to the picture, so it's not challah either.

I suspect that effect was achieved by putting "globs" of dough in the loaf pan.

Must have been some kind of weird lag and crossposting combined. The glob version is one I mentioned in my response, but it does look a lot like the the challah that's made in loaf pans. Just because it's not a challah dough doesn't mean it wasn't braided. Probably wasn't, but might have been. :)

Jasdip, your own bread doesn't look in the pictures like it was made in a pan, or at least not a tall one. Linda might be right about the method, What it looks like to me, however, though I had to think on it, is like the dough was an ovoid on the board, and then kind of smushed and twisted a bit to fit a tray. I had a friend who used to form loaves that way.