Difficulty Level: average     Time Required: 3 hours

Here's How:

1. Dissolve 2 packages yeast.
2. In a separate bowl, mix 2 eggs with 1/2 cup sugar. Mix in 1/2 cup oil.
3. Add yeast to egg mixture. Add up to 1 Tbsp. salt to mixture. 
4. Alternate 8 cups flour and 2 cups warm water into mixture.
5. Knead.
6. Place in oiled bowl (oil all sides of dough) and cover with a towel - place in warm oven (150 degrees Fahrenheit for 1 minute then turn off) until dough has doubled (approximately 1 1/2 hour).
7. Punch dough down - let sit for 15 minutes.
8. Remove a piece of the dough for the "challah" (see note below).
9. If desired, raisins can be added to the dough at this point.
10. Separate the dough into 4 batches. Separate each batch into 3 strips and braid.
11. Place on lightly greased cookie sheets, loaf pans, or pie pans.
12. Let the dough raise a second time in oven (150 degree Fahrenheit for 1 minute and then off) for 45 minutes
13. If desired, beaten egg yolks, along with sesame or poppy seeds, can be spread on top of the dough before baking.
14. After second raise, back in oven at 350 degrees F for 20-25 minutes until golden brown on top.

There is a commandment to "separate challah."  Before shaping the dough, pinch off a piece of dough, the size of an olive, and burn it. The separated challah is symbolic of the portion which the Israelites gave the High Priests during the time of the Temple. The following blessing is said as the challah is separated: "Blessed art Thou O Lord our G-d, King of the Universe, who hath sanctified us by His Commandment, and hath commanded us to separate challah." Separating the challah and reciting the blessing is a way to spiritually elevate the act of baking and to acknowledge that physical sustenance is a gift from God .