1. Whisk together water, oil, eggs and egg yolk in a large measuring cup. Use stand mixer with dough hook and combine 3 cups flour, sugar, yeast, and salt. On low speed, add water mixture and mix until dough comes together nicely, about 2 minutes.
2. Increase mixer speed to medium-low and knead until dough is smooth and easily stretched, about 8 minutes.
3. If after 4 minutes, more flour is needed go ahead and add remaining flour 2 tablespoons at a time. Dough should stick to the bottom of the bowl but clean the sides.
4. Place on a lightly floured surface and knead to for a smooth ball. Place in a large oiled bowl. Cover with greased plastic and let rise until doubled about 1 to 1 1/2 hours.
5. Line a baking sheet with parchment paper. Place the dough on a lightly floured surface and divide into 3 pieces. Roll each piece into a 16-inch-long rope. Place 3 strands lined up about 2 inches apart. Take the left strand and wrap it over the middle strand. Take the right strand and wrap it over the middle. Continue braiding back and forth until the bread is complete. Tuck ends under to make nice, rounded corners.

For the Glaze:

1. Beat egg white and water together in a small bowl. Brush over the loaf. Cover with greased plastic and let rise in a warm place until nearly doubled in size. Dough should barely spring back when poked with a knuckle, 45 minutes to 1 1/4 hours.
2. Adjust the oven rack to the lower-middle position and heat the oven to 375 degrees. Brush the loaf with the remaining egg white wash. Sprinkle with poppy or sesame seeds if desired. Spray lightly with water. Bake until golden brown and the center of the loaf registers 200 degrees, 30 to 40 minutes, rotating the loaf halfway through baking.
3. Let cool for 15 minutes. Remove to a cooling rack. Allow to cool for 2 hours before slicing.

For Cinnamon Honey Butter

1. Place butter, honey, and cinnamon in a mixing bowl fitted with a wire whisk attachment. Whip on medium-high speed until light and fluffy, about 5 minutes. Serve alongside sliced Challah.