In a large bowl, combine the yeast, warm water, and honey. Let the mixture sit for 5-10 minutes until foamy.
1 tablespoon Active dry yeast, ¾ cup Water, ⅓ cup Honey
Add the beaten eggs and the vegetable oil to the foamy yeast mixture.
3 large Eggs, ⅓ cup Vegetable oil
Add the flour, salt, yeast, egg, and oil mixture, and mix until a dough forms.
4½ cup Bread flour, 2 teaspoon Salt
Knead the dough for 7-10 minutes until smooth and elastic. Cover and allow to bulk rise, about 45 minutes to 1 hour.
Punch the dough down and knead the raisins into the dough until evenly distributed.
¾ cup Raisins
Divide the dough into three equal portions, rolling each into a 20" rope.
Pinch the rope ends together and braid into a three strand loaf. Pinch the ends together to secure.
Transfer the braided dough to a parchment paper covered baking sheet. Cover and allow to rise again until doubled in size.
When the loaf is almost doubled, preheat the oven to 350 F. Whisk the egg yolk with 2 tablespoons of water to create the egg wash.
1 large Egg yolk, 2 tablespoon Water
Brush the challah with the egg wash for a golden crust. Bake for 30-35 minutes, or until the challah is cooked through and sounds hollow when tapped.
Remove the challah from the oven and let it cool completely before slicing and enjoying.