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1
Dissolve the sugar and salt in the boiling water and add the oil; set aside to cool until lukewarm. Dissolve the yeast in the 1/2 cup of warm water (100u00b0F), and set aside for 5 minutes. Add the yeast water to the flour and then the remaining water to which you had added salt, sugar and oil.
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2
Knead in the bowl of a stand mixer, fitted with the dough hook, at the lowest speed until the dough is smooth and elastic, about 5 minutes. Leave the dough to rest in the bowl, covered, for about 20 minutes, then place in the refrigerator to rise overnight.
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3
The following day, take out the dough and, without kneading it, divide it in half. Divide each half into 3, 4, or 6 pieces, depending on how many strands you want for shaping the braids.
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4
Roll each piece into a long, even strand, not too thin, and shape the braids. It is better to lightly flour each strand before braiding them. This will help keep the braided shape neat during baking.
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5
Sprinkle generously on a baking sheet with fine cornmeal or semolina and place the shaped breads on it, cover and leave them to rise for 1 1/2 or 2 hours, then brush them with yolk mixed with 1 tbsp of water and sprinkle with poppy seed if you like.
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6
Bake the bread in a preheated oven 425F for about 45-60 minutes.
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7
If you have a baking stone, preheat it for at least 45 minutes and bake the breads directly on it. Let the breads cool on a rack.
