In a large bowl whisk together the yeast and 1 cup of the flour.
Then whisk in the warm water until smooth.
Let the yeast slurry stand uncovered for 10 to 20 minutes or until it begins to ferment and puff up slightly.
Dough
Whisk the 6 eggs oil, salt and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved.
Stir in the remaining flour all at once.
When the mixture is a shaggy ball knead it until smooth and soft, no more than 10 minutes.
The dough should feel smooth and firm and knead easily without sticking. Add as much flour as necessary - sometimes quite a bit.
Spray a clean bowl with Pam.
Put in the dough and cover with plastic wrap. Put in warm place to rise until at least double in bulk-about 2 hours.
Bake
Line baking sheets with aluminum foil dull side up, or parchment paper and spray with Pam.
Divide dough - makes 3 to 4 large challah, or 2 to 3 dozen rolls.
Shape or braid them as desired.
Place on prepared pans, cover with plastic wrap and let rise until about triple in bulk about 1 1/2 hours.
Preheat oven to 375°F.
Beat egg and water and carefully paint the surface of the loaves.
Sprinkle with poppy seeds (Can also use sesame seeds or no seeds).
Bake rolls for about 15 minutes, loaves for about 25-30 minutes or until a toothpick inserted into the center comes out clean. If outside has browned but toothpick indicates center not done cover with aluminum foil and continue to bake to retard browning the crust too much.
