Mix yeast and water in a large mixing bowl and let it sit for a few minutes.

Add the sugar to the mixture, followed by the salt, eggs and egg yoke, and vegetable oil.

Next, add flour one cup at a time until dough comes together and can be formed into a ball. This dough is inherently sticky but it should stick together in a ball.

Knead the dough for roughly 5 minutes with a mixer or 10 minutes by hand or until the dough is very elastic and smooth. We want a good gluten response for this bread.

Let the dough rise in a greased bowl in a warm place for about 1 hour and 20 minutes or until dough is nearly doubled in size.

Once the dough has risen, gently punch down the dough, but don't totally deflate the dough.

Divide the dough into the amount of strains you want to have in your braid. In mine I had 7 strands. (Traditionally a Jewish Shabbat or sabbath bread, challah bread symbolically has a total of 12 strands, divided into a 6 strand braid on the bottom and a 6 strand braid laid directly on top. This represents the 12 tribes of Israel coming together, see beautiful right)

For my loaves I usually do a 7 stranded braid. Where I weave the outer piece of dough through the other strands to the other side then grab the other sides outer piece which creates this slightly basket woven braid look. You can do whatever braid you feel comfortable with and being creative with challah bread is also lots of fun. We have made mermaids, hearts, and just interesting designs. My kids love it when we make something fun!

Once Braided, mix the reserved egg white with 2 tablespoons water. Brush on the top of your bread dough then cover loosely with plastic wrap and allow to rise in a warm place for 45 minutes to 1 hour.

Preheat oven to 350 F.

Bake for 15-20 minutes or until tops are golden and a tooth pick can be inserted and it feels cooked when you press it through, If it feels sticky still then continue baking.