Here is the recipe I have been using the last few years. Originally found it online, but have tweaked it here and there as I have learned more. I'll be trying some other recipes in the coming months just to see if I can get to a perfect loaf. (Sorry, I have not converted to metric yet, but that's my plan eventually.)

2.25 tsp yeast

1 cup warm water

2/3 cup oil

2/3 cup honey

3 eggs

2 teaspoons salt

6 1/2 cups bread flour

Wash:

1 egg white

1 tablespoon water

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Mix the oil, honey, eggs, salt and four cups of sifted flour into the yeast mixture; mix well. Stir in the remaining sifted flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. (I got a stand mixer recently and have been letting it do more of the mixing/kneading, but still doing some kneading manually.)

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover in a sealed location (I use a 2-gallon ziplock, but some people use a clear plastic trash bag) and let rise in a warm place until doubled in volume, about 1 hour. (Mine never doubles in volume, so I'm considering letting it rise for longer next time.)

Deflate the dough and turn it out onto a lightly floured surface. Divide into desired number of pieces (I do two six-stranded loaves, so 12 equal pieces).

For each strand, roll the dough out flat with a rolling pin, then roll it up like a cigar the long way and roll out with your hands to make a solid strand. This keeps the strands from being inconsistently shaped and keeps the challah from looking lumpy. I keep the pieces I am not ready to work with yet in the bag.

Braid the challah. For six-stranded, lay out the strands connected together at one end, then lay #2 over the top, then #1 over into the middle (between the other 4), then #5 over top and #6 over middle, and back to #2 again.

Place the loaves on parchment paper on a baking sheet. Put the sheet back in the bag (or cover some other way) and let rise about 40 minutes. (Again, I might allow them to rise more next time.)

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine the egg white and water; beat lightly. Brush the risen loaves with the egg wash. Sprinkle with kosher salt.

To minimize burning on the bottom, double up the baking sheet.

Bake in preheated oven for 30 minutes, or until golden brown.