In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir the oil, honey, eggs, salt and 4 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.
Preheat oven to 180 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.
I thought this challah would be a little sweeter because of the 2/3 cup 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. - 18 Aug 2012