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.

Increase mixer speed to medium-low and knead until dough is smooth and easily stretched, about 8 minutes.

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.

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.

Line baking sheet with parchment paper. Place dough on 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 left strand and wrap over middle strand. Take right strand and wrap over middle. Continue braiding back and forth until bread is complete. Tuck ends under to make nice rounded corners.

For the Glaze:

Beat egg white and water together in a small bowl. Brush over loaf. Cover with greased plastic and let rise in warm place until nearly doubled in size. Dough should barely spring back when with poked with knuckle, 45 minutes to 1 1/4 hours.

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Brush loaf with remaining egg white wash. Sprinkle with poppy or sesame seeds if desired. Spray lightly with water. Bake until golden brown and center of loaf registers 200 degrees, 30 to 40 minutes, rotating loaf halfway through baking.

Let cool for 15 minutes. Remove to cooling rack. Allow to cool for 2 hours before slicing.

For Cinnamon Honey Butter

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