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Dissolve yeast in 1/4 cup water and set aside. It will soon start bubbling. In a large mixing bowl, combine the sugar, 2 cups of water, oil and salt. Mix. Add the eggs and the yeast mixture and mix well. Add 4 cups of flour, and mix well again. Add the remaining flour, 1 cup at a time, mixing well after each addition. 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. Place in a lightly oiled bowl, cover with a damp towel, and let it rise until doubled in size. Punch down, knead another few minutes, and return to the bowl for another rising. Divide into thirds (by cutting with a knife; don't pull), and shape into loaves. Heat oven to 350°F 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. Bake for about 45 minutes. When done, the loaves will sound hollow when tapped on the bottom.
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Premium bread machine — dual kneading blades, rectangular loaf
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Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving