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1
Method :
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Combine 1/2 cup warm water, yeast and 1 tablespoon sugar in large glass measuring cup and stir until yeast dissolves. Let yeast mixture stand at room temperature until foamy, about 5-10 minutes.
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In large bowl of heavy-duty mixer fitted with whisk attachment, combine 2/3 cup warm water, remaining sugar, honey, oil & salt. Stir to dissolve sugar. Add yeast mixture and eggs, beat until blended.
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Remove whisk and fit mixer with dough hook. Add 5 cups flour & beat on low 3 min or until dough starts to come together. Add more flour as needed on med-low that will clean sides of bowl. Beat on medium speed until smooth and elastic, about 5 minutes, adding flour by tablespoonfuls if sticky. Lightly oil large bowl. Add dough, turning to coat with oil. Cover with plastic wrap, then with clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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5
Punch down dough. Cover with plastic and clean kitchen towel and let rise 30 minutes.
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Grease 1 large baking sheet. Turn out dough onto lightly floured surface. Divide dough into 2 equal portions. Divide each portion into 3 equal pieces. Roll each piece into 9-inch-long rope. Braid 3 ropes together; pinch ends together to seal. Repeat with remaining dough pieces, forming 2 braids. Place each braid on baking sheet. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
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7
Preheat oven to 350 degrees. Whisk yolk with 1 tablespoon water to blend. Brush dough with egg mixture. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
