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1
Combine 1/2 cup warm water, yeast and 1 tablespoon sugar in large glass measuring cup and stir until yeast dissolves.
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2
Let yeast mixture stand at room temperature until foamy, about 10 minutes.
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3
In large bowl of heavy-duty mixer fitted with whisk attachment, beat 5 eggs until blended.
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4
Add oil, salt and 3/4 cup sugar and beat until pale yellow and slightly thickened, about 4 minutes.
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5
Beat in 2/3 cup warm water.
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6
Add yeast mixture and beat until blended.
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7
Remove whisk and fit mixer with dough hook.
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8
Add enough flour 1 cup at a time to form smooth dough, beating well after each addition.
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9
Beat on medium speed until smooth and elastic, about 5 minutes, adding flour by tablespoonfuls if sticky.
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10
Turn out onto floured surface and knead 2 minutes.
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11
Lightly oil large bowl.
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12
Add dough, turning to coat with oil.
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13
Cover with plastic wrap, then with clean kitchen towel.
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14
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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15
Punch down dough.
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16
Cover with plastic and clean kitchen towel and let rise 30 minutes.
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17
Grease 2 large baking sheets.
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18
Turn out dough onto lightly floured surface.
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19
Divide dough into 2 equal portions.
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20
Divide each portion into 3 equal pieces.
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21
Roll each piece into 9-inch-long rope.
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22
Braid 3 ropes together; pinch ends together to seal.
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23
Repeat with remaining dough pieces, forming 2 braids.
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24
Place each braid on baking sheet.
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25
Cover with towel .
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26
Let rise in warm area until almost doubled, about 30 minutes.
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27
Preheat oven to 400F.
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28
Whisk yolk with 1 tablespoon water to blend.
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29
Brush dough with egg mixture.
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30
Bake 10 minutes.
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31
Reduce oven temperature to 350F.
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32
Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes.
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33
Transfer loaves to rack and cool completely.
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34
(Can be prepared 1 day ahead.
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35
Wrap tightly in plastic and store at room temperature.)
