This is my 14 year old daughter, Miriam's, specialty... she loves to make it this shape rather than the traditional braid.

Ingredients;

1 package yeast

¾ cup (110 degree F) warm water

3 cups of flour (plus extra if needed, and enough for flouring the kneading surface)

¼ cup sugar

1 egg plus one egg white

(reserve yolk from second egg and add 1 Tbs water to it for egg wash)

¼ cup vegetable oil

½ tsp of salt or to taste

Also needed; aluminum foil.

In large bowl, dissolve yeast in ¾ cup water and let stand for about 5 minutes until bubbly. Stir in half of the flour, the sugar, egg and egg white, oil and salt. Stir till combined and then add remaining flour and continue to stir.

Turn dough out onto a lightly floured surface. Knead for about 5 minutes until dough is soft and elastic, add more flour if needed. Shape into ball and place in a lightly greased bowl. Turn dough over once to grease dough surface. Cover and let rise for about 1 hour in warm place until double in size.

After first rise, punch down dough and divide in half.  Let set for 10 minutes. Shape each piece into a long rope (about 30-32 inches). On greased baking sheet, shape one rope into a triangle and pinch ends together.  Weave second rope over and under first triangle to make a second triangle opposite to the first and pinch ends together.  Make six balls out of the aluminum foil and place in the holes that form the points of the star. This will help the Challah keep it’s unique shape.

Cover and let rise in a warm place for about 30 minutes until nearly double.

Preheat oven to 375 degrees F.

Combine egg yolk and 1 Tbs water and brush over Challah. Bake in oven for 25 minutes, covering the loaf with aluminum foil after 15 minutes.