Best Ever Challah/classic Challah

source: The Spice and Spirit Cookbook (The Complete Kosher Jewish Cookbook) ~Lubavitch Women **NOTE: 1)I prepare this the night before, letting the rising step take place overnight. 2)When using an electrical mixer, make in 2 batches, as youll burn out the motor of the mixer, if you do it all at once.........Im talking from experience!!!! Dissolve yeast in warm water in a large bowl. Then add sugar, salt and half of the flour. Mix well. Add eggs and oil, then slowly stir in the rest of flour........dough will become quite thick. When dough begins to pull away from sides of bowl, turn onto floured board, and knead for 10 minutes.........[this I do in the mixer, with the dough hook.] Add only enough flour to make dough manageable. Knead until dough is smooth and elastic, & springs back when pressed lightly. Place dough in a large oiled bowl. Turn so top is oiled as well. Cover with a damp towel, and let rise in a warm place......[I put mine in the garage, where its warm in Summer........and in the laundry room in Winter, while the dryer is running, or has been all day.] Let rise 2 hours, and punch down every 20 minutes or so..........[I leave it overnight, no punching till the next morning.] Separate challah with a blessing.........for details, e-mail me privately, Ill let you know what to do/say. Divide dough into 4 to 6 parts, and shape into loaves; place in well greased bread pans or on greased baking sheet. Let rise until double in bulk. Preheat oven to 375deg.F. Brush tops of loaves with beaten egg and sprinkle with poppy or sesame seeds. Bake 30 to 45 minutes or until browned. ***You can also add 2 teaspoons vanilla to dough before kneading. ***Also, raisins can be added at this step.......before kneading. ****Personal note: I have tried many, many different challah recipes, and this one is, without a doubt, the best tasting, easiest one of all! Posted to JEWISH-FOOD digest by Barry Shub <shubbse@bellsouth.net> on Aug 24, 1998,