Preheat oven to 350°. Prepare a large baking sheet with parchment.
In the bowl of a stand mixer with a dough hook or a large bowl with a wooden spoon, mix together yeast, salt, honey, and water. Lightly stir.
Add 2 cups of flour into the yeast mixture and mix thoroughly. Next, add in the oil and 3 of the eggs. Mix until combined. The dough will be sticky.
Continue to add the remaining flour so the dough becomes firm and less sticky. The dough will begin to knead if using a dough hook. Once everything is combined, take the dough out of the bowl and continue to knead on a lightly floured surface. Knead the dough until it has a smooth and silky texture.
Place the dough in a lightly oiled bowl and cover. Let the dough sit in a warm place to rise for about 1 hour.
After the rise, punch down the dough and give it a brief knead. Cut the dough into two equal pieces. Shape the dough how you would like, either in a round, braid, or lattice. Place the dough on the parchment and cover. Let sit and rise for another 30 minutes.
After the second rise, beat the remaining egg with a splash of water to make an egg wash. Cover the dough with egg wash thoroughly.
Bake for 50-60 minutes, or until the crust is a rich brown.
The challah should last about a week if covered. It can also be frozen and last for several months in the freezer.