Laminated challah loaf

Whisk the dry yeast and honey into lukewarm water and leave about 10 minutes.

Warm the eggs in warm water. Add one whole egg and one yolk (reserve the white), the vegetable oil, salt and the flour.

Stir and knead with a flexible scraper only until homogenous and just beginning to snap; underdevelop it, since lamination builds strength.

Put in a lightly oiled container and rise in a warm spot about an hour to an hour and a half, until doubled.

Turn onto a lightly floured surface and stretch and roll into an 8 by 10 rectangle; freeze, covered, on a parchment-lined sheet tray.

Fold parchment into a 7 by 10 package, layer in thin slices of the butter, close it and roll the butter to an even sheet about an eighth of an inch thick; freeze.

Roll the chilled dough to 14 by 10. Invert the frozen butter sheet onto one half and peel off the parchment at a sharp angle.

Let it sit about 10 minutes until the butter is as soft and pliable as the dough, then fold the dough over to enclose it.

Washboard with the rolling pin, roll to 8 by 18 and give a letter fold, brushing off flour and misting so the layers adhere.

Roll again to 8 by 18 and give a second letter fold; roll to about six and a half wide, cover and refrigerate.

Trim the folded edges to expose the layers and cut six one-inch strips; mist, fold each strip over to double its thickness and press.

Brush off excess flour and braid, from the middle to each end; put into the Pullman pan.

Cover and proof in a warm spot two to three hours, until at least an inch below the rim.

Brush with the reserved egg white, avoiding the exposed layers, and bake at 375 for 30 to 35 minutes until deep brown in the crevices.

Cool five minutes, unmould, pour over the warmed honey and sprinkle with flaky salt.