Shana's Shabbat Challah

1. In a large mixing bowl sprinkle yeast over Luke warm water. Beat in oil, honey, 4 eggs and salt. Add one cup of flour at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth, elastic, and no longer sticky, adding flour as needed. Cover with a damp clean cloth an let raise for 2 and 1/2 hours or until has doubled in bulk. 2. Punch out the risen dough and turn out onto floured board. Divide into half, knead each half for 5 minutes or so adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snakes about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from the middle. Can also bring the braided ends together to form a circle for Rosh Hashanah. Grease two baking trays and place finished braid or round in each. Cover with a towel and let raise for 1 1/2 hours. 3. Preheat oven to 375 degrees F 4. Beat remaining eggs, pinch of honey and brush a generous amount over each braid. Sprinkle with salt or poppy seeds if desired. Bake at 375F for about 40 minutes. Bread should sound hollow when thumped on the bottom. Cool on racks for an hour before slicing. Shabbat Shalom!