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1
Dissolve the yeast in the warm water, adding 1 teaspoon of the sugar, and leave in a warm place for 10 minutes, until it bubbles.
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2
In a large mixing bowl, beat the remaining sugar and butter to a light cream, then beat in the eggs, one at a time.
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3
Slowly pour in the warm milk and the yeast mixture, beating well.
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4
Add the flour gradually, a little at a time, mixing well after each addition, using enough to form a soft dough.
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5
Knead the dough until it is smooth and elastic (at least 10 minutes by hand), adding flour if it is too sticky.
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6
Oil the top with your hands, cover with a damp cloth, and leave in a warm place for 12 hours, until it has doubled in bulk.
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7
Punch the dough down, knead again, oil the top, and let it rise once more.
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8
When it has risen a second time, punch down again and divide in 9 equal parts.
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9
Roll each part into a long strand, about 1 1/2 inches thick and 18 inches long, pulling to stretch it farther.
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10
Join 3 strands together and braid.
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11
Do the same with the other strands.
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12
Place the braided loaves on well-oiled baking sheets.
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13
Brush the loaves with the egg yolks mixed with 1 tablespoon water.
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14
If you like, sprinkle with sesame seeds, press in a few split almonds, and push 1 or 2 eggs into the braiding in each loaf.
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15
Set aside to rise in a warm place for 40 minutes.
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16
Meanwhile, preheat the oven to 375F.
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17
Bake about 50 minutes, or until the loaves are lightly browned and sound hollow when tapped.
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18
Place on a rack to cool.
