Recky's famous challah has been a part of all major family celebrations, and of course Shabbat dinners.

INGREDIENTS:
2 packages fast rising yeast
6 tbsp. butter (room temp)
1 cup milk
1/2 cup-5/8 cup sugar
4 tsp. salt
3 cups warm water
11 cups bread flour (can use all purpose too if needed)
3-4 eggs (1 egg for glaze)
HOW TO:
Mix 2 tbsp. sugar and 2 packages yeast together in a large bowl. Add 1 cup warm water and let yeast rise for 10 minutes. 
Meanwhile, in a saucepan, scald milk (turn off right when starts when starts to boil and make bubbles on side of pot). Add butter to milk - melt. 
In large bowl, beat eggs, rest of sugar and salt. Add milk and butter. Put 1 cup warm water in empty milk pot and scrape down sides, add to egg mixture. Mix. Add yeast mixture. Put 1 cup warm water in empty yeast container and scrape down sides. Add to egg mixture. Slowly, switching to paddle attachment on electric mixture, add 4 cups flour (1 cup at a time) and mix. Add another 3 cups - don't worry, it will be very sticky. 
Put 4 cups flour on counter. Pour flour mix onto counter and start kneading. Add more flour as necessary. Stop when dough holds shape and not sticky anymore. Put in greased big bowl - flip so both sides are greased. Cover with a clean dishtowel and put in warm spot. Let rise for 1-1/2 hours. Punch it down several times. Let rise again for 1-1/2 hours. 
Knead and shape again on floured counter. Divide into 4. Make long ropes (I make 4 ropes to braid). Braid, making four separate challahs. Place on greased cookie sheet. Cover and let rise for 45 minutes. Make egg wash of 1 egg yolk mixed with 1-2 tbsp. water. Brush over challah. Bake at 350˚ for 40 - 45 minutes. Challah is done when you turn it over, tap the bottom and there is a hollow sound.