-I usually make this bread around Christmas time. One mistake I've made time and time again is not allowing enough time for the bread to mix, raise and bake. It can be made and eaten in one day, but you need to allow about 6 hours before eating to make sure the bread making process is not rushed.-The original recipe calls for 8 cups of flour. I have not one time made this recipe and only added 8 cups of flour. Last week when I made Challah, I used a total of 12 cups of flour (2 in the initial mixing and about 10 in the second mix in). I use a stand mixer with the paddle attachment first (for about the first 5 cups of flour), then I remove the paddle and attach the dough hook to mix in the remaining flour.This will differ depending on your altitude, the weather, and the method in which you use to mix (food processor, stand mixer, or by hand). Add only a cup at a time and make sure the flour his mixed in thoroughly before adding more flour.-This is not a quick rise dough because of the large amount of flour, so be patient and let the dough have plenty of time to rise in a warm kitchen.-Be patient with the baking as well. Baking in a 300 degree oven allows the bread to bake more evenly and cook all of the way through. It may take a little more or less time in your oven.-Traditional Challah is woven into 6 strands, you may do this if you desire, I would still make 2 total loaves, just divide the dough in to six strand each instead of three.