In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Stir the oil, honey, eggs, salt and 450g of flour into the yeast mixture; beat well. Stir in the remaining flour, a little at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a floured surface divide into 4 pieces and braid. Place the loaf on a lightly greased baking tray. Cover with a clean damp drying cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 degrees C (gas mark 4).
In a small bowl, combine the egg white and water; beat lightly. Brush the risen loaf with the egg wash.
Bake in preheated oven for 30 to 40 minutes, or until golden brown.
thought this challah would be a little sweeter because of the 1/4 pint of honey, but it still had a nice, subtle sweetness. It made a good size loaf that had great texture. The dough does need the two teaspoons of salt for optimum flavor. I didn’t bother to use an egg wash because I had made this bread to use for French toast.