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1
in large bowl, dissolve yeast in warm water.
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2
Let stand about 5 minutes, until foamy.
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3
Stir in the sugar, 3 eggs, 4 1/2 cups of flour, salt, and the butter until the dough comes together in a sticky mass.
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4
Turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky.
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5
Knead until the dough is smooth and elastic, about 5-7 minutes.
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6
(Don't be attempted to add too much flour.
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7
The dough should stay soft.
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8
It will become less sticky with kneading.
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9
).
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10
Form the dough into a ball and place into a lightly oiled bowl.
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11
Cover the bowl with a damp kitchen towel and let rise in a warm draft free spot for 2 hours.
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12
Line a half sheet pan or rimless baking sheet with parchment paper.
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13
Punch down the dough.
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14
Using a plastic pastry scraper, scrape the dough out onto a clean work surface.
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15
Cut the dough into 3 equal pieces.
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16
Using your palms, starting in the center, roll each piece out.
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17
Form a rope as long as the prepared pan with each piece.
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18
Braid the 3 pieces together.
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19
Pinch the ends together and tuck strands under at each end.
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20
Place the braided loaf on the prepared pan, cover with a dry towel and let rise again,45-60 minutes.
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21
Position a rack in the lower third of over, preheat to 350 degrees.
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22
Brush the braid gently with the eaten egg.
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23
Bake until nicely browned, about 30-35 minutes.
