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Yes, I guess you mix all the wet ingredients together so that isn't really proofing yeast. My yeast was past expiry date but never opened in the jar. It worked fine.

Now I see there are tons other recipes for challah on food.com. I guess I picked this one because of the honey and no knead. It makes a generous size and two loaves (second one made up to 3 days later). It puffs up in the fridge and you have to punch it down, no harm done.

I bet you can freeze the other half.

"Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container."

I have everything at room temp and be sure the water is not too hot.

Good luck. I'd really love you to be happy with the results. But it might take a little practice with the braiding. I think you can just bake it as a plain loaf.

The braided pieces all fuse together on the inside of the finished loaf, no seams or anything.

By my second batch, I had the hang of it. I measure the ropes with a yardstick lol. I like the taste of it and ate plenty of it just plain with butter.

I am going to try to make danish-style rolls with it, coiling the ropes (make shorter ones) instead of trying to make that puff pastry.

Also good for french toast and bread pudding. Sometimes I dry bread I can't eat fast enough, then make stuffing or crumbs with it. Dried bread keeps a long time. If stored in the freezer, I use triple plastic wrap (one clear bag and two grocery bags). It takes up too much room though.