Mom'S Challah, Second Version

Directions

1. 1
   Dissolve yeast in 1/4 cup water and set aside. It will soon start bubbling.
2. 2
   In a large mixing bowl, combine the sugar, 2 cups of water, oil and salt. Mix.
3. 3
   Add the eggs and the yeast mixture and mix well.
4. 4
   Add 4 cups of flour, and mix well again. Add the remaining flour, 1 cup at a time, mixing well after each addition.
5. 5
   Turn out the dough onto a floured surface and knead knead knead. (If you are doing this in a mixer, just knead in the mixer.) When it is smooth and elastic, it is done. You may need to add a little extra flour or water to get it to that earlobe consistency. You can add the raisins here if you'd like.
6. 6
   Place in a lightly oiled bowl, cover with a damp towel, and let it rise until doubled in size.
7. 7
   Punch down, knead another few minutes, and return to the bowl for another rising.
8. 8
   Divide into thirds (by cutting with a knife; don't pull), and shape into loaves.
9. 9
   Heat oven to 350°F
10. 10
    Place each loaf in a prepared pan or on a cookie sheet lined with parchment paper. Brush the tops with the egg/water mixture, and sprinkle with seeds if you wish.
11. 11
    Bake for about 45 minutes. When done, the loaves will sound hollow when tapped on the bottom.