Challah II

In a large bowl dissolve yeast in warm water. Let stand until creamy about 10 minutes.

Stir the oil honey eggs salt and four cups of flour into the yeast mixture; beat well. Stir in the remaining flour 1/2 cup 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 sheet. Cover with a damp cloth and let rise until doubled in volume about 40 minutes. Meanwhile preheat oven to 350 degrees F (175 degrees C).

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.