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1
Dissolve the yeast and the sugar in 2 cups warm water in the bowl of a standing mixer equipped with a dough hook.
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2
Add the whole egg and the oil, and mix.
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3
Gradually add 7 cups of the flour and the salt to the bowl, and blend well.
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4
When the dough starts to come together, turn it out onto a floured work surface and knead with your hands, adding more flour until the dough is smooth and doesnt stick to your hand.
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5
Put the dough in a greased bowl, cover it with a cloth, and set it in a dry place.
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6
Let it rise for 45 minutes.
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7
Punch down the dough and separate it into three balls.
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8
Roll each out to a long strand, then braid the three strands.
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9
Pinch the ends together to form a circle with a diameter of at least 9 inches.
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10
Cover a baking sheet with parchment paper, and carefully transfer the dough to the sheet.
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11
Beat the egg yolk in a little bowl, and paint the dough with it.
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12
Let the dough rise for 45 minutes in the closed oven.
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13
Remove the dough, paint again with more egg yolk, and sprinkle some sesame seeds heavily in a 2-inch band, then sprinkle a band of poppy seeds, continuing to make five or six wide strips of poppy seeds and sesame seeds around the dough.
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14
Put the challah back in the oven, turn the oven temperature to 400 degrees, and cook for 30 minutes, or until the challah sounds hollow when tapped.
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15
Remove, and let cool.
