For the new year, SHMAIS.com is thinking of having a "recipe of the week" which we would post every Wednesday night or a couple of days before Yom Tov.

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MIRIAM's DELICIOUS CHALLA
Submitted by Miriam Hodakov - Binie Tenenbaum's recipe

INGREDIENTS
5 packages of dry yeast (1 1/4 oz.)
4 Cups of warm water
1 1/4 cups sugar
1 tablespoon salt
3 eggs
1 cup of oil
5 lb. bag of high gluten flour

Mix yeast water and half of sugar in a bowl. Wait until it bubbles. Add salt, rest of sugar, oil, eggs and half of flour. Mix well. Add the remaining flour (leave behind a 1/2 cup of flour in the bag). Knead for ten minutes. Rise for one hour, pound down, let rise for one more hour. Preheat oven to 350.

Braid the Challahs and let rise until double in size (approximately another hour).

Bake at 350 for around 30 - 40 minutes depending on oven. The bottom of the challah should be brown when finished.Yields 4 big Challahs.