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1
Pour 2 cups lukewarm water into the bowl of an electric mixer fitted with a dough hook.
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2
Stir in the yeast and the sugar.
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3
Add one of the eggs, the vegetable oil, and the salt.
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4
With the mixer on low speed, add about 7 cups of the flour.
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5
When the dough is still sticky, turn it out onto a floured board and knead it, adding the remaining flour as necessary to prevent the dough from sticking to your hands or the board.
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6
Continue kneading the dough until it is smooth and elastic, then put it in a greased bowl and cover it.
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7
Let it rise for about an hour, or until the dough has doubled in size.
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8
Punch the dough down, and let rise again, covered, for another hour.
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9
Meanwhile, preheat the oven to 400 degrees, and dust a baking sheet with semolina flour.
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10
Punch the dough down once more, and turn it out onto a lightly floured board.
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11
Divide it into two balls, and set one aside.
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12
Separate out about a fifth of one ball of dough.
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13
Mold the remaining, larger piece of dough into a smooth oblong loaf about 10 inches long, and place on a parchment-lined baking sheet.
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14
Then take the smaller piece of dough, cut it into three long thin strips, and braid them.
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15
The braid can be stretched or shortened, as needed to cover the loaf.
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16
Carefully place the braid onto the loaf, and gently press down to attach, using a little water as glue if needed.
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17
Repeat with the second ball of dough, and put onto the baking sheet.
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18
Break the remaining egg into a small bowl, beat well, and brush the wash over both loaves.
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19
Let rise for 1/2 hour, and then brush again with the egg wash. Sprinkle poppy seeds all over, and bake for about 30 minutes, or until golden and firm.
