• Combine the flour, yeast, and salt in a mixer with a dough hook attachment
• For 30 seconds, blend at low speed. Meanwhile, combine lukewarm water, oil, honey, two eggs, and the egg yolk in a different bowl.
• Add to the dry ingredients and mix on low to medium speed for 5 to 7 minutes or until you have a sticky dough that sticks to the bottom of the bowl. Although the dough can seem too wet, that should be normal.
• Scrape the sticky, elastic dough onto a lightly dusted work surface. Make sure you dust your hands too liberally. The dough should be lightly dusted with flour and quickly kneaded into a smooth, soft ball.
• Grease a large bowl with a nonstick cooking spray or lightly with oil. Put the dough into the bowl, adding more oil on top, then cover it with plastic film.
• Let the dough rest and rise in a dry, warm place until it has doubled its size. This will take about 2 to 3 hours.

Scaling and Shaping:

• Once done, place the dough onto a floured work surface and dust it with more flour. Allow the dough to release gas as it deflates slowly.
• Divide the dough into four equal pieces measuring 9 ounces each, and then make four parallel strands (vertically).
• At the top, tightly pinch them together before spreading them out. Stretch the ropes back to their original length if they shrink slightly.
• Start by weaving the strand that is furthest to the right through the other strands in the following pattern: over, under, over. Repeat weaving the dough using the same pattern again: over, under, over, using the strand that is furthest to the right.
• Until the entire loaf is braided, repeat this pattern, always beginning with the furthest to the right strand. Give the loaf a polished appearance by tucking the ends under.
• Transfer the braided loaf gently to a 13 x 18-inch prepared baking sheet. The loaf should be loosely covered with plastic wrap and let to rise for one to two hours in a warm, draft-free area until it has roughly doubled in size.

Baking:

• Set an oven rack in the center of the oven and warm it to 350°F toward the end of the rising period. (Take note that the bread will continue to rise dramatically while baking.)
• The remaining egg should be whisked in a separate bowl before being generously brushed on top of the dough that has risen. Note: To prevent the bottom crust from over-browning, place the baking sheet on top of another baking sheet. Sprinkle poppy or sesame seeds on the challah before placing it in the oven.
• Bake for 25 to 35 minutes, or until the crust is a solid brown color, with a temperature between 190°F and 200°F. After taking the bread out of the oven, set it on a wire rack to cool.
• Although leftover challah is best appreciated when fresh, it can be stored in a tight plastic bag for a few days.