This is a traditional Jewish bread although most cultures have a similar type of bread. It is slightly sweet and eggy. It is traditionally formed into a braid, but can also be baked in a loaf pan (for easier slicing). This recipe makes 2 16 ounce loaves (notice that these loaves are slightly smaller than typical recipes). The smaller size works best in my food processor and I find it is the preferred size of my farmer's market customers. It makes great French Toast. It is also an excellent base recipe for sweet breads (cinnamon raisin swirl, pecan rolls, etc.) I use a 14 cup Cuisinart food processor to make all my breads but the recipe could be adapted to a bread machine, stand mixer, or made by hand. Although the steps look long and involved, I have written them for the novice bread baker -- so I have included a lot of detail. The time to make is just an estimate.