1. In a medium bowl, gently mix 4 cups of warm water, 1/4 cup of sugar, and 3 packages of active dry yeast.
2. Let it sit for about 5 to 10 minutes until it foams and smells slightly yeasty. If it doesn’t foam, your yeast may be inactive, and it’s better to restart here.
3. In a large bowl, mix 5 lb flour (14 to 15 cups), 2 Tbsp salt, and 1 cup sugar.
4. In a separate small bowl, lightly beat 4 eggs into 1 cup of oil. Just combine until smooth.
5. Pour the yeast mixture and the egg and oil mixture into the dry ingredients.
6. Start mixing with a wooden spoon. It’ll look messy, but keep going until a rough dough forms.
7. Turn the dough onto a lightly floured surface and knead.
8. Add small dustings of flour if it’s too sticky, but don’t overdo it.
9. Knead for about 8 to 10 minutes until the dough feels smooth, slightly tacky, and elastic.
10. Place the dough in a large, lightly oiled bowl, cover with a clean cloth, and let it rise in a warm spot for about 1 1/2 to 2 hours, or until doubled in size.
11. Punch the dough down gently to release air.
12. Divide into 4 equal portions. Each portion becomes one challah.
13. For each portion, divide into strands (3 or 4 strands work well), roll them out evenly, and braid. Place the braided loaves onto lined baking sheets.
14. Beat 1 egg and brush it over each loaf for that shiny finish. Let them rise again for about 45 to 60 minutes, until puffy.
15. Preheat your oven to 350⁰F (175⁰C).
16. Bake for 30 to 40 minutes, rotating trays halfway if needed, until the tops are deep golden brown and the loaves sound slightly hollow when tapped.
17. Let cool a bit before slicing. Or don’t, and just tear into it while it’s warm.

Useful tips and tricks:

1. The dough should feel soft, not dry, and braids should be snug but not stretched tight.
2. Water temperature for yeast. Too hot kills yeast, too cold slows it down. Aim for warm, around 105 to 110⁰F.
3. If you do not have oven space for 4 loaves. You can easily half the recipe.
4. Can I freeze it? Yes, after baking and cooling.
5. Can I use less sugar? Yes, reduce slightly without affecting the structure too much.