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1
Dissolve 1 tsp sugar in 1/2 cup warm water (approx.
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2
110-115 degrees F), then stir in yeast.
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3
Set aside.
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4
In a large mixing bowl, beat the eggs, 1/2 cup sugar, and 1 teaspoon salt with an electric mixer until well-blended.
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5
Add the 1 & 2/3 cup warmer water (approx.
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6
degrees 130 F) and the oil to the egg mixture.
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7
Beat with electric mixer.
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8
Add the yeast mixture to the egg mixture.
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9
Beat with electric mixer.
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10
Gradually add flour, blending with electric mixer until the dough become too stiff to beat.
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11
Continue adding flour, and mix by hand until dough begins to pull away from the sides of the bowl.
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12
Knead dough, adding more flour as necessarily, until the dough become elastic and cohesive.
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13
Let rise in covered bowl until doubled in size (about 2-3 hours).
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14
Punch dough down, then knead on a floured board.
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15
Divide dough into two equal parts.
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16
For each loaf: Divide into three equal ropes, then braid to form the loaves.
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17
11.
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18
Separate two eggs, keeping the yolks and discarding the whites.
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19
Beat the yolks with two teaspoons water.
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20
Brush yolks over the loaves with a pastry brush.
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21
12.
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22
Let rise a second time on baking sheets for 30 minutes.
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23
13.
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24
Preheat oven to 250F.
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25
14.
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26
Place bread in the oven, resetting the temperature to 350F.
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27
15.
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28
Bake 35 minutes, or until loaves are golden brown and sound hollow when tapped.
