To prepare the dough by hand: In a large mixing bowl, combine the water, honey (or sugar), and yeast and stir to dissolve the yeast. The yeast should dissolve and froth if it is active. If it does not react this way, discard and purchase new yeast.

Add the eggs and the ¼ cup oil (or melted butter) to the water-yeast mixture and, using a sturdy wire whisk, whisk until frothy and well blended. Add 2 cups flour and the salt and continue whisking until a smooth batter forms. Switch to a sturdy wooden spoon and stir in 2 ¼ cups more flour so you have a stiff, shaggy dough.

Dust the work surface with some of the remaining ¼ cup flour and turn the dough out onto it. Using a dough scraper and your hands, knead the dough, folding it in half on top of itself and then pushing it down on the counter away from you to re-form a sort of blob, until it is smooth and soft, no longer sticky, and elastic enough to hold its shape, 5 and 10 minutes, depending on how vigorously you are kneading. If the dough is too sticky to handle, add some of the remaining flour in small doses, trying to keep the dough on the soft side.

To prepare the dough in a stand mixer: In the bowl of a stand mixer, combine the water with the honey (or sugar) and stir to dissolve, then sprinkle the yeast over the top. Attach the bowl to the mixer stand and fit it with the paddle attachment.

Add the eggs and the 1/4 cup oil to the water-yeast mixture and beat until frothy and well blended. Add 2 cups flour and the salt and continue beating until a smooth batter forms. Switch to the dough hook, add 2 1/4 cups flour, and knead until a smooth, elastic dough forms, 4-5 minutes.

Dust the work surface with some of the remaining 1/4 cup flour and turn out the dough. Knead five or six times, until soft.

For either method: Shape the dough into a ball by folding the edges underneath and stretching the top surface of the dough. Put the remaining 1 tablespoon oil in a large bowl and spread it over the interior with your hands. Place the ball of dough upside down in the bowl to coat with oil and then invert it. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubled in bulk, about 1 hour 45 minutes.

Remove the plastic wrap and gently punch down the dough with your fist to deflate it to its original size. Recover the bowl and let sit for 15 minutes.

Line a baking sheet with parchment paper. Lightly flour the work surface. 1. Turn out the dough, sprinkle the raisins over it, and knead lightly to incorporate them. 2. Fold the dough in half to enclose the raisins. 3. Pat it out with your palms, or roll with a rolling pin, into a rectangle about 12 by 16 inches. Poke any stray raisins back into the dough.

4. Starting from a long side, roll up the dough like a jelly roll to form a log about 18 inches long and 2 1/2 inches in diameter. 5. Starting at one end, curl the log into itself to form a turban or snail shape and transfer to the baking sheet. Tuck the tail end of the coil underneath the dough to secure it. Cover with a clean towel and let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.

Place a rack in the center of the oven and preheat the oven to 400°F. Brush the entire surface of the dough with the egg wash. Bake the loaf until the surface begins to brown, about 20 minutes. Reduce the oven temperature to 350°F and continue baking until the challah is a deep brown and sounds hollow when you tap the bottom, 15 to 20 minutes. Remove the challah from the oven, transfer to a wire rack, and allow to cool completely before serving.