In case you are looking for the challah recipe I live and die by, it is here: Shiksa’s Guide to Baking Challah.
And if you want to see the result, it is on Flickr.
For Rosh Hashanah, I knead in golden raisins after the first rise. When you are braiding, remember to allow the gluten time to stretch. Huh?
Divide your dough into six balls and then start stretching them into braidable lengths of dough. But stretch one, then the second, then the third, etc. Then do it again. I usually go through the six dough sections 10 to 15 times. Allowing it to rest while you work your way through the other five makes it easier.
Then I braid into two loaves and allow to rise for two hours in…. a deep dish pizza pan. By the end of 2 hours the two loaves will rise together on the ends. Just be careful so it doesn’t break. Much easier than trying to wrestle one long loaf into a circle.