Add yeast to lukewarm water and whisk.
Mix honey and olive oil together and then add to water and mix.
Add salt and mix.
Add eggs and mix.
Add 4 cups of flour and mix (The whisk won’t work as well with the flour added. A fork will do a good job.) Add gluten if desired. Add additional flour until dough forms a loose ball.I could easily make this in my Bosch mixer, but there’s an element of making this bread by hand that is special.
Sprinkle a clean countertop with flour and dump the dough onto it. Add another cup of flour and knead. Fold, twist, punch down, and turn dough.
Once a good ball is formed, cover with a slightly warm towel, place in a warm location, and let it rise until doubled. It can also be covered with plastic wrap and flipped upside down to double.
Once the dough has doubled, split the dough in half. Shape the first half in a circle, flatten out, and cut into 4 or 6 strips. Roll strips to even lengths and braid. Repeat with the remaining dough.
Paint the braided Challah loaf with an egg wash (the yoke and white mixed together).
Top with Kosher salt, poppy seeds, sesame seeds, or other seed blend.
Bake at 350° for 30-35 minutes. The internal temperature should reach 190°.