In a large bowl, combine the flour, yeast, and salt. Be sure to mix the yeast and salt on separate sides of the bowl to ensure the salt does not deactivate the yeast. Set aside

In a separate bowl, mix together the milk, honey, and butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm.

Temper the eggs by adding a bit of the warm butter mixture and whisking quickly. This will bring the eggs up to temperature and ensure they will not scramble. Quickly whisk the tempered eggs into the rest of the warm butter mixture until combined.

Pour the wet ingredients into the dry ingredients and mix until it forms a dough and all the flour is mixed in. It only takes a minute to mix the dough together. Don't be tempted to over-mix.

Cover with cling wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours, you can place it in the fridge for up to 3 days.

Once the dough has risen for a minimum of 4 hours, gently scoop it out of the bowl onto a floured surface. Using a knife or dough cutter, separate the dough into 3 even parts and gently roll them into ropes about 1 1/2 inches in diameter.

Pinch the 3 ropes together at the top and braid/plait. Pinch the end of the braid together.

Line a baking sheet with parchment and place the Challah in the middle. Cover the Challah loosely with plastic wrap and allow it to rise a second time for about an hour.

Preheat the oven to 350°F (180°C). Whisk 1 egg with a tablespoon of water and brush it all over the Challah.

Place the Challah in the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking.

Remove the finished Challah from the oven and let it cool on a cooling rack. Slice and enjoy. Wrap tightly in plastic and store at room temperature for 5 days.