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1
Place the water, salt, and sugar in the bowl of a heavy-duty electric mixer.
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2
Stir to dissolve the sugar.
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3
Add the yeast and stir to dissolve.
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4
Stir in the beaten eggs and the oil.
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5
Beat in 5 cups of the weighed-out flour to make a batter.
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6
Beat for 5 minutes or until the batter begins to pull away from the sides of the bowl.
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7
Knead in the remaining flour by machine until smooth.
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8
Place the dough on a clean countertop and cover it with a large metal bowl.
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9
Allow the dough to rise until double in bulk.
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10
Punch the dough down and allow it to rise again.
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11
Punch the dough down again and divide it in half.
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12
Cut each half into thirds.
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13
Roll 3 of the pieces into ropes about 16 inches long with your hands.
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14
Join 1 end of each rope and press together with the heel of your hand.
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15
Alternately, braid the 3 ropes together and press the other 3 ends together with the heel of your hand.
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16
Sprinkle a large baking sheet with a little of the cornmeal.
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17
Place the braided dough on the sheet pan and allow it to double in bulk again.
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18
Repeat the process with the remaining dough.
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19
Allow the dough to rise until double in bulk.
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20
Beat the 2 egg yolks and 1 tablespoon of water together for the egg wash.
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21
Lightly brush both risen braided doughs.
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22
Sprinkle with sesame seeds.
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23
Bake in a preheated 350F (180C) F oven for 50 to 60 minutes, until loaves are deep golden brown and sound hollow when tapped on the bottoms with your finger.
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24
Remove to a cooling rack.
