Great Challahs by Anita Hajioff
Here is the recipe: (This recipe is for a large Bosch type mixer that can hold 5-6 pounds of flour.)
5 pounds of dependable brand high gluten flour
5 cups of very warm water
1 cup of sugar
3 Tbps of dry yeast
1/2 cup of oil
2 Tbps of salt
Combine water yeast and sugar and let sit for 15 mins to allow yeast to proof.
Pour in six cups of flour, 3 eggs, half cup of oil, 2 Tbps of salt and mix. Start mixer on high for 3 mins.
Add rest of flour, mix on low speed for 12 mins. Let rest for 15 mins in mixer. Final spin.
Anoint your dough with a teaspoon of oil. Allow it to sit in a bowl covered by clean plastic bag for an hour. Make bracha and take challah. Form your challah and let rise another hour. Egg the challah and bake for 45 mins.