Put flour, honey, salt, yeast, 1 egg, 1 egg white,
oil and 1 tablespoon poppy seed together and add 250 gram water. Knead
for ten minutes, allow the dough to raise one hour. Divide the dough
into three portions and braid them together. Brush the top with the
remaining egg yolk and sprinkle the remaining poppy seeds over. Allow
the bread to raise another hour. Bake 35 minutes at 200 degrees Celsius.
Challah is a Jewish bread, normally baked for Sabbath.
On Sabbath no cooking takes place, therefore, usually two challas are
baked one day before Sabbath.