-
1
In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth.
-
2
Let stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
-
3
Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved.
-
4
With your hands or a wooden spoon, stir in the remaining 3 cups flour all at once.
-
5
When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes.
-
6
(Soak your mixing bowl in hot water now to clean it and warm it if you would like to use if for fermenting the dough).
-
7
Place the dough in the warm cleaned bowl and cover it with plastic wrap.
-
8
Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen.
-
9
Line 1 or 2 large baking sheets, depending on how many breads you are making, with parchment paper or oil them.
-
10
Divide the dough into 2 (1-pound) portions for loaves, 1 (1 1/2-pound) portion for a large loaf (you will have enough dough left to make 3 rolls also), or 16 (2-ounce) portions for rolls.
-
11
Braid or shape them as desired, position them on the prepared sheets, and cover well with plastic wrap.
-
12
Let proof until tripled in size, about 1 to 1 1/2 hours.
-
13
Meanwhile, 30 minutes before baking, arrange the oven racks in the upper and lower third positions if using 2 baking sheets, or arrange 1 rack in the upper third position if using 1 baking sheet, and remove any racks above them.
-
14
Preheat the oven to 350 degrees F.
-
15
Beat the remaining egg with a pinch of salt for glazing the breads.
-
16
When the loaves have tripled in size and they do not push back when gently pressed with your finger but remain indented, brush them with the egg glaze.
-
17
If desired, sprinkle with poppy or sesame seeds.
-
18
Bake rolls for 15 to 20 minutes, the 1-pound loaves for 25 to 35 minutes, or the 1 1/2-pound loaf for 35 to 45 minutes, until very well browned.
-
19
After the first 20 minutes of baking, switch the loaves from front to back so that they brown evenly.
-
20
If the large loaf is browning too quickly, tent it with foil.
-
21
When the loaves are done, remove them from the oven and let them cool on a rack.
