16 c. flour
4 pkgs. dry yeast
1 3/4 c. sugar
2 tbsp. salt
5 eggs, room temp.
5 c. water, warm (bath temp.)
1 c. oil
Cornmeal, optional
1 egg, slightly beaten

Dissolve yeast in one cup of warm water. Let stand until bubbles appear (approximately 5 minutes).

In a large bowl place flour, sugar, salt and eggs. Add dissolved yeast. Add remaining water and knead for 5 minutes. Add oil in last minute of kneading and continue kneading well.

Cover dough with towel and allow to rise 40 minutes (1 hour if temperature of room is cold) or until doubled in bulk. Punch down the dough and allow to rise again at least another 30 minutes, or until doubled in bulk again.

Separate "challah" with a Bracha. Divide the rest of the dough into 5 equal parts. Braid each part and place into separate loaf pans sprinkled with cornmeal. Allow to rise in pans another 30-40 minutes. Preheat oven to 350 degrees. Brush with beaten egg. Bake at 350 degrees for 40 minutes or until the bottom of the challah sounds hollow when tapped.