Hey there! This was out of a book, but here you go:

RECIPE!!

1 cup warm water (38°C ish) 1 0.6oz cake fresh yeast (15g), or 1 envelope active dry yeast (2 1/4 tsp) (I used dry yeast) 2 tbsp honey 6 cups unbleached white bread flour 2 tsp salt 3 large eggs, beaten 6 tbsp (85g) unsalted butter, melted and cooled Extra flour for dusting 1 egg yolk beaten with a pinch of salt for glazing 2 baking sheets, one of them greased

-Crumble the fresh yeast into a small bowl. Stir in the warm water and the honey until smooth. *If using dry yeast, mix the granules with the honey and the warm water and let stand until foamy, 5-10 min. -In a large bowl, combine the flour and salt, then make a well in the center. -Pour in the yeast mixture, followed by the beaten eggs and melted butter. Mix together the ingredients in the well with a small whisk or your hand. Then, gradually mix the flour into the well to form a soft, but not sticky dough. *If the dough is too sticky, add a little extra flour, 1 tbsp at a time. If the dough is crumbly, add a little lukewarm water, 1 tbsp at a time. -Turn out the dough onto a lightly floured surface. Knead for 10 minutes until smooth and elastic. Wash, dry, and oil the bowl, and return the dough to the bowl, flipping so that the top is oiled. -Cover with a damp dish towel and let rise at room temperature until doubled in size, about 1 1/2 hours. -Punch down the dough. Cover and let rise again, about 45 min (or overnight in the fridge). -Punch down the dough. Turn out onto a very lightly floured work surface, and knead for about 1 min until dough is smooth and elastic. Cover with the upturned bowl and let rise 5 min. -Braid (I just googled challah braid; mine was a 4 strand) and transfer to the greased baking sheet. -Cover the braided challah loosely with the damp dish towel and let rise until doibled in size, 45 min-1 hr. *During the last 15 minutes of rising, preheat oven to 425°F. -Slide the second baking under the first to prevent the bottom from overbrowning. Gently brush the challah with the egg glaze. Bake for 10 min. -Remove from the oven and glaze again. Return the loaf to the oven, lower the oven temperature to 375°F, and bake for 20-35 min longer, until the loaf is golden brown and sounds hollow when tapped. *The more strands the braid has, the longer it will take to cook. If browning too quickly, cover with foil.

WHEW